of the reference intake*
Typical values per 100g: Energy 899kJ / 216kcal
Fresh Egg Pasta [Wheat Flour, Durum Wheat Semolina, Pasteurised Egg, Red Pepper Powder, Red Pepper Flakes], Ricotta Full Fat Whey Cheese (Milk) (19%), Red Onion (10%), Mascarpone Full Fat Soft Cheese (Milk) (9%), Dried Potato, Mozzarella Full Fat Soft Cheese (Milk), Sunflower Oil, Spicy Pork Sausage (4%) [Pork Fat, Pork, Chilli Pepper, Chilli Purée, Pepper, Paprika, Salt], Dried Skimmed Milk, Chilli Pepper, Salt, Garlic, Nutmeg.
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Defrost thoroughly for a minimum of 12 hours in the fridge. Once defrosted use on the same day and do not refreeze. Follow the preparation guidelines above. Not suitable for cooking from frozen. Keep refrigerated. Once opened, consume within 2 days and by 'use by' date shown.
Hob
Instructions: Hob from chilled: 3 mins
Bring a large pan of water to the boil.
Do not separate pasta prior cooking, it will separate in water.
Add the pasta and simmer.
Drain and serve immediately.
Made using EU wheat, cheese, onion and pork.
2 Servings
Tray. Recycle Film. Don't Recycle
250g e
| Typical Values | Per 100g | 1/2 of a pack (155g**) |
|---|---|---|
| Energy | 899kJ / 216kcal | 1394kJ / 334kcal |
| Fat | 11.9g | 18.4g |
| Saturates | 4.6g | 7.1g |
| Carbohydrate | 17.1g | 26.5g |
| Sugars | 2.7g | 4.2g |
| Fibre | 5.1g | 7.9g |
| Protein | 7.5g | 11.7g |
| Salt | 0.7g | 1.1g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
| ** When cooked according to instructions 250g typically weighs 310g. | - | - |
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Average of 5 stars
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Loved this tasty and quick to cook.
So tasty! Tried today for the first time and we used the Tomato and mascarpone sauce. Amazing! Will buy again.
Really tasty and fresh. I would recommend to anyone.
Tasty, quick and easy to prepare
This is the best ravioli I have ever had! It is so delicious and buy it every week! Highly recommend
