Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. Boil the Ravioli in a saucepan filled with 2.5 litres of salted boiling water for 4-5 minutes.
2. While the pasta is cooking, place the Nutmeg Butter in a frying pan and slowly melt it on low heat.
3. Add 3 tablespoons of starchy pasta water to the Butter and mix to create a silky sauce.
4. Drain the pasta and add it to the Nutmeg Butter sauce, stirring gently.
5. Take the pan off the heat and add a generous sprinkle of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons more pasta water and gently toss.
6. Garnish with another sprinkle of Parmigiano Reggiano and serve.

Buon Appetito!

Pumpkin Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%)): Pumpkin (54%)), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt,, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Nutmeg Butter: Unsalted butter (98%) (Milk), Nutmeg (2%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.