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Rich butternut squash ravioli with snap peas, carrots and peppers in a silky herbed butter sauce
High in calcium and fibre
1 cup of vegetables
Ravioli (wheat flour, water, butternut squash, ricotta and parmesan cheeses, onions, eggs, butternut squash powder [soy], brown sugar, modified corn starch, garlic powder, salt), water, carrots, sugar snap peas, peas, concentrated skim milk, red bell peppers, modified corn starch, salted butter, soy oil, sea salt, puréed vegetables (celery, carrots, onions), yeast extract, corn maltodextrin, canola oil, corn starch, parlsey flakes, onion powder, salt, concentrated carrot juice, xanthan gum, spices, flavour.
*Life can be complicated… food doesn’t have to be. Roll over the underlined ingredients to learn more.
For food safety and quality, follow these cooking instructions. Cook to a minimum internal temperature of 160°F (71°C). Will be hot! Do not re-use tray.
Directions developed using 1100 watt microwave oven. Since appliances vary, you may need to adjust cooking times. Do not prepare in conventional oven or toaster oven.
Keep Frozen. Cook thoroughly.