Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in 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 Bolognese sauce in a frying pan and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta water makes it into the pan with the Bolognese sauce.
5. Gently coat the ravioli with the sauce, plate and garnish with Parmesan.

Buon Appetito!

Pumpkin Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%)): Pumpkin (54%)), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt,, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Bolognese Ragu: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.

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.

Our recipe follows one of the traditional recipes. We use sweet delica pumpkin grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother.  Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.

In this classic dish we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce slowly cooked for hours. We also suggest to finish the dish with a generous sprinkle of Parmesan Cheese.