1 x 400g pack (2 servings)
6-hour roasted beef ragu simmered in lashings of red wine, fresh tomatoes and rich beef stock.
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: chilli olive oil / sun-dried tomato and basil oil / Pomodoro sauce / mushroom and pancetta / tomato-based sauce.
Chef it up, serve with: basil butter / diced tomatoes / picked basil leaves / parmesan and black pepper / wilted spinach.
Ingredients: Free-range eggs, Organic type 00 flour (Gluten), Turmeric, Salt, Olive oil, Beef (65%), Onion, Celery, Carrot, Garlic, Thyme, Rosemary, Red wine (sulphites), Milk (Milk), Beef stock, Tomato, Basil.
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.