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

1. In a large sauce pan add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the Ravioli.
3. Cook for 4-5 and a half minutes, depending on preference.
4. Gently heat the Lemon Butter in a frying pan, transfer the Ravioli using a slotted spoon, making sure that some of the starchy pasta water makes it into the pan with the Lemon Butter. You can always add 1 tablespoon of pasta water after if you would like.
5. Gently coat the Ravioli with Lemon Butter, plate and garnish with breadcrumbs.

Buon Appetito!

Pea & Shallot Ravioli: Pasta (50%): Durum Wheat Flour, Water. Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Olive Oil, Water, Salt. Dusted with rice flour.

Lemon Butter: <Unsalted butter (97%) (Milk), Lemon zest (3%).

Breadcrumbs: Breadcrumbs (Wheat, Salt, Yeast) (90%), Olive oil, Black pepper, Salt.

Wheat, 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.