Made with love
The pasta has a very high Free Range egg content (30%) and made with a special blend flours. The delicious and creamy filling is made by cooking whole spinach leaves and then adding fresh Ricotta and Parmesan cheese.
The Maker says…
Ravioli are square-shaped pasta parcels. The pasta has a very high Free Range egg content (30%) and thanks to a special blend of 00 and Durum Wheat flour, holds the cooking very well. Spinach & Ricotta Ravioli is the most traditional and well known Italian variety of ravioli. The delicious and creamy filling is made from scratch in our London kitchens by cooking whole spinach leaves with a bit of garlic, and then adding fresh Ricotta cheese and Italian grated cheese.They can be served up with olive oil and parmesan or with a nice tomato sauce. Suitable for Vegetarians. Suitable for freezing.
Pasta (50%): Flour 00 (Wheat), Pasteurised Free Range Egg(30%), Durum Wheat Flour, Salt, Water; Filling (50%): Spinach (40%), Ricotta (Milk) (40%), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Salt, Nutmeg, Garlic, Ol
Celery cereals containing gluten - including wheat (such as spelt and Khorasan)