1 x 400g pack (2 servings)

Wild mushrooms cooked in thyme butter and garlic, topped with mascarpone and a Hereford stilton.

Cooking instructions: Cook from frozen – bring a pan of water to the boil and cook ravioli for 4 minutes on a rolling boil.

Serve simply with: sautéed mushrooms / crispy pancetta / white wine cream sauce / rosemary olive oil / parmesan and black pepper / dressed rocket leaves.

Chef it up, serve with: truffle oil / truffle shavings / trompette mushrooms / thyme and meat sauce vinaigrette / crispy onions / thyme jus / mushroom consommé.

Ingredients: Free-range eggs, Organic type 00 flour (Gluten), Turmeric, Salt, Olive oil, Closed cup mushroom (35%), Wild mushrooms (Oyster, Shittake, Porcini)(25%) Soft cheese (Milk), Mascarpone (Milk) stilton (7.5%)(Milk), Thyme, Garlic, Butter (Milk), Parsley.

Why frozen? Ever wondered why the ravioli in supermarkets is so hard before cooking? That is because to get shelf life they are required to pasteurize it. There is too much moisture in the filling to dry it, unlike your tagliatelle or spaghetti for example. In our opinion this ruins the beauty that is real fresh ravioli and has tarnished its reputation, that’s what we are here to change.

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Chilled

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