Four Cheeses Ravioli

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A combination of four cheeses, including creamy ricotta, rich Castel Sardo, Italian parmesan and pecorino, within a spinach and herb pasta

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  • Filling: Parmesan, Pecorino (Cow's Milk, Sheep's Milk, Salt, Rennet, Cultures), Cream, Salt, Pepper, Nutmeg
  • Pasta: Flour (Wheat), Durum Semolina (Wheat), Spinach, Eggs, Egg Yolks, Continental Parsley, Shallots, 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                                       1390 kJ                  929 kJ

    Protein                                        13.1 g                    8.8 g

    Fat, Total                                      7.9 g                    5.2 g

    - Saturated                                   4.5 g                    3.0 g

    Carbohydrate, Total                  50.4 g                  33.6 g

    - Sugars                                         1.7 g                    1.1 g

    Sodium                                      619 mg               412 mg


    Serving Possibilities

    • Quick & Easy

    • Tried & Tested
    • Serve with melted butter or a drizzle of olive oil & parmesan cheese

    • Mix & Match
    • Toss with baby spinach, a drizzle of extra virgin olive oil & finish with shaved parmesan cheese