Fresh Black Truffle and Ricotta Ravioli
Fresh egg pasta filled with creamy ricotta and black truffle. Made using the very best Italian durum wheat, 00 flour and truly free range eggs. Delicious with melted butter and freshly grated Parmesan cheese.
Ready in 4 minutes
Good to freeze
| Ricotta cheese (milk) (48.4%),flour 00 (wheat), pasteurised egg (15%), durum wheat flour, black truffle oil (extra virgin olive oil, truffle flavoured natural aroma*)(1.1%), summer truffle breakings (minced summer truffles (tuber aestivum vitt.), summer truffles juice, salt*, natural aroma*) (0.3%),sea salt*. *non organic.|
|per 100g||per 125g serving||Unit|
|of which saturates||4.7||5.9||g|
|of which sugars||1.5||1.7||g|
|Keep Refrigerated at 0-5C. Packed in a protective atmosphere.|
Once opened consume within 3 days.
|Suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.|
|Fresh: Cook for 4-5 minutes in boiling water.|
Frozen: Cook for 5-6 minutes in boiling water.