Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. 1. Bring 2 litres of well-salted water to a boil.
   2. Add the Ravioli and cook for 4-5 minutes, depending on preference.
   3. Place the Butter into a frying pan on low heat and gently melt it. Add a couple of tablespoons of starchy pasta water; it will help emulsify the butter, ensuring a good coating of the Ravioli.
   4. Add the Ravioli to your butter and cook for an extra minute. Stir carefully until all the pasta is well coated.
   5. Plate and serve your Ravioli with a generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

Beetroot & Goat Cheese Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Beetroot (54%), Goat Cheese (Milk) (18%), Ricotta cheese (Milk), Breadcrumbs (Wheat Flour, Salt, Yeast). Dusted with rice flour.

Nutmeg Butter: Unsalted butter (98%) (Milk), Nutmeg (2%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.