Fresh Pumpkin and Ricotta Ravioli
£4.99
Fresh egg pasta filled with creamy ricotta, roasted pumpkin, and a pinch of nutmeg. Made using the very best Italian durum wheat, 00 flour and truly free range eggs. Delicious with melted butter, fresh sage and Parmesan cheese.
Ready in 4 minutes
Good to freeze
250g
Ingredients
Flour 00 (wheat), pumpkin (20%), ricotta cheese (milk) (17%), pasteurised egg (15%), hard cheese (milk, salt*, milk*- clotting enzyme), durum wheat flour, breadcrumbs (wheat flour, salt*, yeast*), sea salt*, nutmeg (0.05%).*non organic.
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Nutrition
| Nutritional Information | |||||||||
| per 100g | per 125 serving | Unit | |||||||
| Energy (kJ) | 962 | 1202 | kJ | ||||||
| Energy (kcal) | 228 | 285 | kcal | ||||||
| Fat | 6.4 | 8.0 | g | ||||||
| of which saturates | 3.1 | 3.9 | g | ||||||
| Carbohydrate | 31.2 | 39.5 | g | ||||||
| of which sugars | 1.5 | 1.8 | g | ||||||
| Fibre | g | ||||||||
| Protein | 10.9 | 13.7 | g | ||||||
| Salt | 0.90 | 1.20 | g | ||||||
Storage
| Keep Refrigerated at 0-5C. Once opened consume within 3 days. Suitable for freezing. Freeze on day of purchase and consume within 3 months, cook from frozen. | |||||
| Suitable for freezing. Freeze on day of purchase and consume within 3 months, cook from frozen. |
Cooking
| Fresh: Cook for 4-5 minutes in boiling water. Frozen: Cook for 5-6 minutes in boiling water. |
