Fresh Pumpkin and Ricotta Ravioli
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
|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.|
|per 100g||per 125 serving||Unit|
|of which saturates||3.1||3.9||g|
|of which sugars||1.5||1.8||g|
|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.|
|Fresh: Cook for 4-5 minutes in boiling water.|
Frozen: Cook for 5-6 minutes in boiling water.