Ravioli, Portobello Mushroom

BOILING (PREFERRED METHOD): 1. PLACE CONTENTS OF ONE PACKAGE (25 OUNCES) OF FROZEN RAVIOLI INTO BOILING WATER. (3 QUARTS WATER PER POUND OF RAVIOLI), 2. COOK UNCOVERED FOR 5 MINUTES, STIRRING OCCASIONALLY. COOK TO A MINIMUM INTERNAL TEMPERATURE OF 165°F. 3. CAREFULLY DRAIN AND SERVE WITH DESIRED SAUCE AND CHEESE. CONVENTIONAL OVEN: 1. DISTRIBUTE 1 CUP OF ROOM TEMPERATURE SAUCE IN THE BOTTOM OF A 9 X 13 INCH GLASS OVEN-SAFE BAKING PAN THAT HAS BEEN SPRAYED WITH NON-STICK COOKING SPRAY. 2. PLACE CONTENTS OF ONE PACKAGE (25 DUNCES) OF FROZEN RAVIOLI IN PAN AND COVER WITH 1 CUP OF ROOM TEMPERATURE SAUCE. STIR UNTIL DISTRIBUTED EVENLY. COVER PAN TIGHTLY WITH ALUMINUM FOIL. 3. BAKE IN A PREHEATED 350°F CONVENTIONAL OVEN FOR 50 MINUTES. COOK TO A MINIMUM INTERNAL TEMPERATURE OF 165°F. FOR FOOD SAFETY, FOLLOW THESE COOKING INSTRUCTIONS. NOTE: SINCE ALL TYPES OF COOKING EQUIPMENT AND EQUIPMENT'S SETTINGS MAY VARY, COOKING TIMES MAY REQUIRE ADJUSTING.

KEEP FROZEN

COOK THOROUGHLY