Spinach, Ricotta & Gorgonzola Ravioli

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A fusion of tender spinach, creamy ricotta and piquant gorgonzola cheese, within a classic egg pasta wrapping

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  • Filling: Ricotta (57%) (Cow's Milk, Salt, Non-Animal Rennet, Culture), Spinach (31%), Gorgonzola (7%) (Cow's Milk, Salt, Rennet, Cultures), Shallots, 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                                       1160 kJ                  775 kJ

    Protein                                        11.8 g                    7.9 g

    Fat, Total                                      6.0 g                    4.0 g

    - Saturated                                   3.4 g                    2.3 g

    Carbohydrate, Total                  42.3 g                  28.2 g

    - Sugars                                         1.7 g                    1.1 g

    Sodium                                      609 mg               406 mg


    Serving Possibilities

    • Quick & Easy

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

    • Mix & Match
    • Saute sliced zucchini in butter, add ravioli, chopped parsley, a few drops of lemon juice and season