To prepare, bring 6 qt. of lightly salted water to a boil. Add frozen pasta to water and return water to a gentle boil to prevent ravioli from breaking. Stir gently for fifteen seconds so pasta does not stick to bottom of pot. Cook ravioli for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

Filling: Roasted Red Onions, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and or Xanthan and or Guar Gums), Pecorino Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Pecorino Toscano Cheese (Pasteurized Sheep Milk, Salt, Enzymes), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Butter, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Spice, Roasted Garlic, Dried Roasted Onions, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Natural Coloring, Onions, Wheat Gluten, Vegetable Oil, Granulated & Dried Toasted Onions, Salt.