Roasted Beetroot, Ricotta & Marjoram Ravioli

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Colourful roasted beetroot, creamy ricotta and a touch of sweet marjoram wrapped in a parsley & shallot pasta

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  • Filling: Beetroot (49%), Ricotta (46%) (Cow's Milk, Salt, Non-Animal Rennet, Culture), Shallots, Marjoram (0.3%), Salt, Pepper
  • Pasta: Flour (Wheat), Durum Semolina (Wheat), Continental Parsley, Eggs, Egg Yolks, Water, Shallots, 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                                       1180 kJ                  788 kJ

    Protein                                        10.4 g                    6.9 g

    Fat, Total                                      3.2 g                    2.1 g

    - Saturated                                   1.6 g                    1.0 g

    Carbohydrate, Total                  50.3 g                  33.6 g

    - Sugars                                         3.2 g                    2.1 g

    Sodium                                      561 mg               374 mg


    Serving Possibilities

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

    • Mix & Match
    • Makes a delicious salad when tossed with rocket and roasted almonds