The packaging says “Cook until reaching a minimum internal ravioli temperature of 165 degrees for at least 15 seconds.”
Who are they kidding? You poke a thermometer in one of those suckers and show’s over. The type of people who buy budget ravioli on sale, people like me, are willing to risk food poisoning. Our motto is not “when in doubt, throw it out” but something along the line of… Shit, what rhymes with salmonella?