Dinner with Chef Boyardee ravioli primavera, vegetable & cheese filled ravioli in tomato & garden vegetable sauce
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WATER, TOMATO PUREE, ENRICHED WHEAT FLOUR, DICED TOMATOES (TOMATOES, TOMATO JUICE, CALCIUM CHLORIDE, CITRIC ACID), CARROTS, CELERY & GREEN AND RED PEPPERS, GLUCOSE-FRUCTOSE AND/OR SUGAR, CHEDDAR AND ROMANO CHEESE, TOASTED WHEAT CRUMBS, DEHYDRATED VEGETABLES (POTATOES, GARLIC, ONION, PARSLEY, SPINACH), SALT, SOYBEAN OIL, MODIFIED CORNSTARCH, BUTTER, SOY PROTEIN ISOLATE, PARMESAN & CHEDDAR CHEESE FLAVOURS, AUTOLYZED YEAST EXTRACT SPICES, CITRIC ACID, SEASONINGS (CONTAINS SOYBEAN OIL).
Chef Boyardee, chili & stew, serving 212 g, package 425 g. Ingredients as printed on the label.
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Cooks as cheese, tomatoes, ravioli. Half of it left? Use up the cheese.