COOKING TIME: 8 – 10 min. at a gentle boil in generously salted water.
COOKING INSTRUCTIONS: Bring a pot of generously salted water to a boil. Use a big pot, give the pasta room to move. Once boiling, add Ravioli and reduce to a medium simmer for the recommended cooking time. Remove with a slotted spoon or use a colander. Add the pasta to a pan with your chosen sauce and carefully combine.
STORAGE: Pasta can be stored in the fridge for up to 3 days. It can also be frozen for up to 6 weeks. If you freeze the pasta, cook it directly from frozen – DO NOT DEFROST. When cooking filled pasta from frozen add 1 – 2 minutes to normal cooking time.
INGREDIENTS: PASTA: Semolina flour, egg, water, salt, turmeric, tomato powder, paprika, annatto. FILLING: Butternut squash, yam, ricotta cheese, bread crumbs, mascarpone cheese, salt, cardamon, sage, nutmeg. CONTAINS: NUTMEG, MILK, EGGS, WHEAT. PASTA ROLLED IN RICE FLOUR