£21.80
Think pink, eat pasta and make a difference π
Created in support of Breast Cancer Awareness Month, our Pink Pasta Hamper brings together two of our beautifully vibrant beetroot pastas, their perfect pesto pairings and a complimentary pink silicone spoon β everything you need for a delicious pasta night with a purpose.
Our Beetroot & Goatβs Cheese Ravioli pair delicate beetroot pasta with a creamy, tangy goatβs cheese filling, complemented by our rich and nutty Walnut Pesto. Alongside them, our soft and pillowy Beetroot Gnocchi, with their delicate earthy sweetness, are paired with our fresh and aromatic Genovese Pesto for a classic combination full of flavour.
Throughout October, for every 250g pack of Beetroot Gnocchi and Beetroot & Goatβs Cheese Ravioli sold, Β£1 will be donated to charities supporting people affected by breast cancer and funding vital research.
A little pink, a lot of pasta, and a meaningful way to make a difference.
#EachBiteMakesADifference
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Our suggested pairings are: Beetroot & Goat Cheese Ravioli with Walnut Pesto, Beetroot Gnocchi with Genovese Pesto.
Cook in boiling water for just a few minutes.
Made fresh daily with premium quality Italian ingredients.
Suitable for vegetarians.
We aim to provide you with a minimum 10-day shelf life.
ΒBeetroot & Goat Cheese Ravioli:
Bring 2 litres of water and a pinch of salt to a boil in a large pot.
Simmer the Beetroot & Goat Cheese Ravioli and:
Drain and serve with Parmigiano Reggiano and olive oil, or with your favourite sauce.
Beetroot Gnocchi:
Bring 2 litres of water and a pinch of salt to the boil in a large pot.
Simmer the Beetroot Gnocchi and:
Drain and serve with Parmigiano Reggiano and olive oil, or with your favourite sauce.
Alternatively,Β Deep Fry for 2-3 minutes. Allow to stand for 2 minutes after cooking.
ΒBeetroot & Goat Cheese Ravioli: Pasta (50%) – Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Pasteurised EGG (30%), Durum WHEAT Flour, Salt. Filling (50%) – Beetroot (54%), Goat Cheese (MILK) (18%), Ricotta cheese (MILK), Breadcrumbs (WHEAT Flour, Yeast, Salt), Salt. (Dusted with rice flour)
Walnut Pesto: Extra virgin olve oil 33%, walnuts (NUTS) 27%, cashews (NUTS), whey (MILK), rice flour, salt, corn starch, wine vinegar, garlic, aged cheeses, Parmigiano Reggiano (MILK, salt, rennet), marjoram, acidity regulator: lactic acid E 270, citric acid E 330.
Beetroot Gnocchi:Pasta (100%) – Potato Puree, Water, Beetroot Powder (1%). Potato Puree Contains: Potato Flour 70% (Potatoes, Emulsifier: Mono- and Diglycerides of fatty acids (E471), Antioxidants: Ascorbyl Palmitate (E 304i), Acidity Regulator: Citric Acid, Preservative: SODIUM METABISULPHITE (E223), Turmeric, Carrot Extract), Starches (contain WHEAT), Salt, Soft WHEAT Flour. (Dusted with rice flour)
Genovese Pesto: Genovese Basil DOP (39%);Extra Virgin Olive Oil; Parmigiano Reggiano DOP Cheese (MILK); Pine NUTS (8%);Pecorino Romano DOP Cheese (MILK), Salt; Garlic; Antioxidant: Ascorbic Acid.
Parmigiano Reggiano: MILK, Salt, Rennet.
SODIUM METABISULPHITE, WHEAT, EGG, MILK, NUTS.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery, Soy and Suphites.
| Energy (KJ)/100g | 755 |
|---|---|
| Energy (Kcal)/100g | 178 |
| Fat/100g | 3.8 |
| Of which Saturated/100g | 0.9 |
| Carbohydrate/100g | 26.1 |
| Of which Sugar/100g | 3 |
| Protein/100g | 10.8 |
| Salt/100g | 0.4 |
Keep refrigerated below 5C.
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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