Vegetable and Ricotta Ravioli
Freshly-frozen artisan pasta parcels bursting with a vibrant collection of spinach, borage, cabbage, artichokes, fragrant herbs and creamy Italian ricotta cheese.
Plunge into salted boiling water from frozen. As soon as the water starts boiling again, gently stir and let cook for about 1 minute. These cooking instructions are a guide only.
Delicious served with olive oil, grated Parmesan and a garnish of Rocket leaves.
|Of which saturates||1.5g|
|Of which sugars||1.7g|
PASTA: soft wheat flour, eggs (20%), durum wheat semolina, water, spinaches, spinach powder (spinach, natural coloring E141 chlorophyllin),sunflower oil.
STUFFING: Vegetables 50% (spinaches, borage, cabbages, artichokes), ricotta cheese (milk whey and cream, acidity regulator: citric acid, salt), egg albumen, Gran Kinara grated cheese (milk, salt, vegetable rennet (Cynara Cardunculus)), onion, soy flour (no GMO), potato flakes, sunflower oil, salt, basil, parsley, garlic, rosemary, sage, marjoram, nutmeg.