These rich and creamy ravioli were frozen in two separate bags (about 2 small servings) with the sauce in a boil-in-bag pouch you placed into the same pot of boiling water. Very easy to make and very little clean up (just the pot to boil water and your dishes) which was exactly what we were looking for. I added some fresh dill from our CSA which gave it a touch of green. In all a good, fast dinner, better than most frozen foods but the creamy sauce is a little too much for me to enjoy regularly.
