Spinach & Ricotta Ravioli (250g & 1kg)

Spinach & Ricotta Ravioli

Serves 1-2


Spinach & Ricotta Ravioli is the most traditional and well-known Italian variety of ravioli. The delicious and creamy filling is made from scratch in our London kitchens by cooking whole spinach leaves with a bit of garlic and then adding fresh ricotta cheese and Italian grated cheese. This filling is a firm favourite which is only reflected by the quantity of awards it’s acquired.

We suggest serving it up with olive oil and Parmigiano Reggiano or coating it with our freshly-infused Sage Butter.

About Spinach & Ricotta Ravioli

Our Ravioli are square-shaped pasta parcels made from 00 and Durum Wheat flour with a high free-range egg content (30%) – this is a sign of superior quality.

Ingredients are 100% natural: we do not use any additives or colourants.

Made fresh daily with premium Italian ingredients and free-range eggs.

Authentic fresh pasta made in London by an artisan family business.

Quality that has been awarded over 5 Great Taste Awards by The Guild of Fine Food over several years.

Suitable for vegetarians.

Cook in boiling water for just a few minutes.

Bring 2 litres of water and a pinch of salt to the boil in a large pot.
Simmer the Spinach & Ricotta Ravioli and:

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

Drain and serve with Parmigiano Reggiano and olive oil, or with your favourite sauce.

Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.
Filling (50%): Spinach (40%), Ricotta (Milk) (40%), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Salt, Nutmeg, Garlic, Olive Oil.

Dusted with rice flour.

Wheat, Egg, Milk.

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

Energy (KJ)/100g 953
Energy (Kcal)/100g 227
Fat/100g 8.1
Of which Saturated/100g 4.3
Carbohydrate/100g 24.9
Of which Sugar/100g 1.6
Protein/100g 12.8
Salt/100g 1.1

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.

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