Sautéed leek, tenderised mushrooms and a hint of marjoram combined with goat’s cheese béchamel and fused between layers of fresh egg pasta.
- Filling: Mushrooms (46%), Leeks (46%), Vegetable Oil, Butter, Marjoram, Salt, Pepper Pasta: Flour (Wheat), Eggs, Salt, Vegetable Oil Bechamel Sauce: Milk, Goat's Cheese (30%)(Goat's Milk, Salt, Culture, Non Animal Rennet), Flour (Wheat), Butter (Cream, Water, Salt), Italian Parmesan (Milk, Salt, Rennet), Salt, Pepper
Can be cooked from frozen or thawed state (thaw under refrigeration). Preheat oven to 200°c. Remove lid. Place in oven and heat 1 hour from frozen or 25 minutes if thawed. Allow to rest for 10 minutes before slicing.