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

1. 1. Bring approx 2.5 litres of salted water to a boil. Add the Ravioli and cook for 4-5 minutes.
   2. Place the Sage Butter into a frying pan on low heat and gently melt.
   3. Add the Ravioli to your butter sauce using a slotted spoon, making sure some of the starchy pasta water makes it into the melted butter. Stir carefully until all the pasta is well coated.
   4. Take the frying pan off the heat and add a generous handful of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
   5. Garnish with more Parmigiano Reggiano and serve immediately.

Buon Appetito!

Braised Beef Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.
Filling (50%): Beef (40%), Carrots, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red Wine, Olive Oil, Rosemary, Salt, Black Pepper. Dusted with rice flour.

Sage Butter: Unsalted butter (95%) (Milk), Sage (5%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk, Celery.

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.