200°C · 20-35 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdRavioli with Spinach and Ricotta
Deliciously Italian, this fresh ravioli filled with ricotta and spinach is served in a light cheese sauce with fresh thyme and rosemary. The sauce is packed with vegetables, including bell pepper, fennel, and spinach leaves. Accompanied by a crunchy salad dressed with ginger-mustard dressing. Enjoy!
Ravioli with Spinach and Ricotta
Fresh ravioli (wheat flour, ricotta, Parmesan cheese, spinach, carrot, white onion, pasteurised free-range eggs, organic vegetable stock, corn starch, sea salt and pepper), fennel, white onion, red bell pepper, butternut squash, spinach leaves, pointed cabbage, carrot, chioggia beet, cucumber, radish, garlic, fresh rosemary, thyme, fennel seeds, pumpkin seeds, sunflower seeds, Parmesan cheese, cream, Dijon mustard, ginger syrup, coarse mustard, white wine, organic vegetable stock, white wine vinegar, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the ravioli loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the ravioli covered with an oven-safe plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Note: the ravioli may become a bit dry, add a tablespoon of water per person before heating. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
