Lean cuisine mushroom mezzaluna ravioli filled with portabella & crimini mushrooms & ricotta cheese in a creamy marsala wine sauce with spinach & red peppers, Mushroom mezzaluna

Ingredients

Cooked mushroom mezzaluna ravioli (filling: low fat ricotta cheese [whey, Milk, Cream, Vinegar], Portabella mushrooms, Crimini mushrooms, Milk, Bread crumbs [wheat flour, Sugar, Yeast, Salt], Onion, Garlic, 2% or less of madeira wine reduction, Wheat flour, Waxy rice starch, Fontina cheese [cultured milk, Salt, Enzymes], Parmesan cheese [cultured part skim milk, Salt, Enzymes], Canola oil, Mushroom concentrate [rehydrated mushrooms, Salt, Sugar, Butter {sweet cream, Salt}, Potato starch], Salt, Spices, Water, Brown sugar. Pasta: durum wheat flour, Water, Eggs.), Skim milk, Red peppers, Spinach, Water, Parmesan cheese (cultured milk, Salt, Enzymes), Corn starch, Soybean oil, Mushroom filling mix (portabella mushrooms, Crimini mushrooms, Light cream with lactic acid, Onion, Cane sugar, 2% or less of salt, Mushroom base [rehydrated mushrooms, Salt, Cane sugar, Butter {sweet cream, Salt}, Potato starch], Madeira wine reduction, Organic butter [organic cream, Lactic acid], Wheat flour, Carrageenan [from seaweed], Garlic, Spices, Canola oil), Butter (cream, Salt), Marsala wine, Garlic, Sea salt, Mushroom juice concentrate, Dried onions, Potassium chloride, Caramel color, Spices.