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

1. In a large saucepan add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the ravioli.
3. Cook for 4-5 minutes depending on preference.
4. Put the pesto in a pan and transfer the ravioli using a slotted spoon, making sure that some of the starchy pasta water is added to the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the pesto on Ravioli.
5. Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish

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.

Red Pesto: Extra virgin olive oil 50%, Sun-dried tomatoes 24%, Concentrated basil, Cashews (Nuts), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Oregano, Mature cheeses, Parmesan cheese (Milk, Salt, Rennet), Acidity Regulator: lactic acid E 270.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk, Celery, Nuts.

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.