Curried Pumpkin, Peas, Ricotta & Coriander Ravioli

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•  Filling: Butternut Pumpkin (33%), Ricotta (23%)(Cow's Milk, Salt, Non-Animal Rennet, Culture), Onions, Peas (12%), White Wine, Curry Powder (Coriander (1.4%), Turmeric, Fennel, Black Pepper, Cumin, Chilli Powder, Fenugreek, Garlic Granules, Ginger, Salt), Salt, Pepper

•  Pasta: Flour (Wheat), Durum Semolina (Wheat), Eggs, Water, Salt

•  Dusted With Rice Flour


Cooking Instructions

Drop frozen ravioli into rapidly boiling salted water. Stir gently. Return to the boil then simmer on low heat for 5 minutes. Lift out & serve immediately.



Nutritional Facts

Average Quantity Per Serving Per 100g

 Average Quantity             Per Serving             Per 100g

Energy                                       1260 kJ                  782 kJ

Protein                                        11.5 g                    6.8 g

Fat, Total                                      3.6 g                    2.6 g

- Saturated                                   1.4 g                    1.2 g

Carbohydrate, Total                  52.0 g                  32.3 g

- Sugars                                         3.7 g                    2.0 g

Sodium                                      455 mg               304 mg


Serving Possibilities

  • Quick & Easy
  • Serve with a drizzle of olive oil and chopped fresh coriander

  • Tried & Tested
  •  Shallow fry until golden then serve as finger food

  • Mix & Match
  •  Add fine strips of kaffir lime and a spoon of curry powder to coconut milk, add water for a thinner consistency and drizzle over plated ravioli