wheat flour, durum wheat semolina flour, eggs, water, butternut, ricotta, feta. COMPOUND INGREDIENTS: butternut [contains: onions, pea fibre, sugar, butter, sunflower oil, salt, white pepper, fresh sage, cinnamon, ginger, preservatives: ascorbic acid, potassium sorbate], ricotta, [contains: cow’s milk, salt, citric acid], feta [contains: skim milk, hydrogenated vegetable fat (palm kernel), salt, cheese culture, vegetable rennet].
Bring large pot of salted water to the boil. Add ravioli in to the pot, bring to boil and simmer gently for about 1min or until al dente. Stir occassionally. Drain raviloi and toss with Pasta Factory sauce, olive oil or butter. Serve immediately. Can be cooked from frozen. Cooking times are guidelines only.
Wheat (gluten), cow’s milk, egg.
3 weeks refrigerated (1 and 5°C ), 3 months frozen (below -12°C