Soft and delicate spinach combined with creamy ricotta and enriched with sweet basil filled within layers of fresh egg pasta and béchamel.
- Filling: Ricotta (58%)(Milk, Salt, Non Animal Rennet), Fresh Spinach (29%), Italian Parmesan (Milk, Salt, Rennet), Shallots, Fresh Basil, Continental Parsley, Salt, Pepper
- Pasta: Flour (Wheat), Eggs, Salt, Vegetable Oil
- Bechamel Sauce: Reduced Fat Milk, Italian Parmesan (Milk, Salt, Rennet), Flour (Wheat), Butter (Cream, Water, Salt), Salt
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.