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Pumpkin & Ricotta Heart Ravioli with Sage Butter

Serves 1-2

£10.13

Embark on a tantalising culinary adventure with our latest addition to the 2025 Valentine’s lineup: Pumpkin & Ricotta has joined our cherished heart-shaped Ravioli Valentine’s Collection. Paired with our freshly infused Sage Butter, this delightful duo offers a perfectly balanced blend of smooth, earthy flavours that complement each other beautifully.

February is the month of love, and Valentine’s Day is for everyone!

Get all the ingredients to create a romantic meal for two with just one click, and it only takes 5 minutes to cook! The perfect Valentine’s Dinner is here.

Limited Edition.
Whilst stocks last.

Product Quantity

Pumpkin & Ricotta Heart Ravioli (250g)

£7.50

In stock

1

Sage Butter (30g)

£1.30
1

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.33
1
SKU Z-RC-Pumpkin-Ricotta-Ravioli-Sage-Butter-Dish Categories: , , Tags: , , , , , , , , , , , ,

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Original price was: £9.00.Current price is: £8.05.

About Pumpkin & Ricotta Heart Ravioli with Sage Butter

Heart-shaped egg Ravioli filled with Pumpkin & Ricotta.
Heart Ravioli is only available pasteurised.
We don’t add any artificial colourants, preservation, additives or colourants.
Authentic, fresh pasta in London by an artisan family business.
Made fresh daily with premium Italian ingredients and free-range eggs.
Suitable for Vegetarians. Parmesan supplied is not suitable for Vegetarians.
Please note: The picture shown is for illustration purposes only.

 

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

  1. Treat the hearts like your own/or others – gently and with care.
  2. Boil well-salted water and gently place Heart Ravioli in for 4-5 minutes.
  3. Gently melt your Sage Butter whilst the pasta is cooking.
  4. Carefully remove the pasta hearts and place within the butter, ensuring to take some pasta water with them, it’ll help to emulsify the hearts in the Sage Butter.
  5. Allow a minute to bathe in the butter sauce and carefully serve.
  6. Garnish with Parmigiano Reggiano.
 

Pumpkin & Ricotta Heart 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.

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

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

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

Energy (KJ)/100g
Energy (Kcal)/100g
Fat/100g
Of which Saturated/100g
Carbohydrate/100g
Of which Sugar/100g
Protein/100g
Salt/100g

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

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