Leek & Pork Belly Ravioli

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Sweet and subtle leek with marinated pork belly, and a light shaving of parmesan encased in a parsley and shallot pasta

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•  Filling: Leeks (25.9%), Pork Belly (10.3%), Canola Oil, Carrots, Garlic, Flour (Wheat), Parsley, Butter, Grana Padano, Salt, Pepper, Brandy, Oregano, Mixed herbs, Wine.

•  Pasta: Flour (Wheat), Durum Semolina (Wheat), Eggs, Egg Yolks, 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                                       1030 kJ                 688 kJ

Protein                                          10.3 g                    6.9 g

Fat, Total                                      4.9 g                    3.2 g

- Saturated                                   1.5 g                    1.0 g

Carbohydrate, Total                  38.0 g                  25.4 g

- Sugars                                         1.5 g                    1.0 g

Sodium                                      515 mg               344 mg


Serving Possibilities

  • Quick & Easy

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

  • Mix & Match
  • Serve with pan fried asparagus & crispy pancetta