1. Treat the hearts like your own, gently. Boil them in well-salted water for 4-5 mins.
2. Melt your butter/ gently simmer your sauce whilst the pasta is cooking.
3. If you really want to impress, gently massage the top hearts on the plate – to create even distribution with the filling
(it may move in the water).
4. Gently place your hearts onto a plate. If you’re using a ragu/sauce – plate it as a ‘coulis’ sauce below the hearts (top right photo). If using butter gently coat your hearts in the butter and serve.
5. Garnish with Parmigiano Reggiano.

Focaccia: Fine ground Durum wheat semolina, water, potato starch, salt, extra virgin olive oil, brewer yeast, soy lecithin. Preservative Potassium Sorbate E202. Tomato sauce. Suitable for Vegetarians

Burrata: Milk, cream, salt, rennet, acidity regulator.

Olives: Stoned “taggiasca” olive 87%, extra virgin olive oil 10%, sea salt, aromatic herbs (thyme and rosemary), “balsamic vinegar of Modena IGP”(ingredients: wine vinegar, concentrated grape must, contains sulphites), acidity corrector: citric acid.

Salame: 140g pork & venison per 100 g finished product, (50% Venison, 50% pork), spices, herbs, whole pepper corns, garlic, salt: nitrite salt (E250/251/252)sea salt, Ascorbic acid E301.

Nduja Ravioli Hearts: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Ricotta cheese (Milk), Mascarpone cheese (49%) (Milk), Nduja (24%) (Pork meat, Calabrian hot pepper paste 15% (Calabrian hot peppers 95%, salt), salt, spices, dextrose, antioxidant: sodium ascorbate); Extra virgin olive.

Truffle Ravioli Hearts: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.Filling (50%): Ricotta cheese (Milk), Mascarpone Cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Black Truffle Cream (7%) (Black Truffle-Tuber Aestivum (80%), Water, Truffle Juice, Salt, Natural Truffle Flavouring).

Arrabbiata Sauce: Tomato (77%); Water; Onion; Extra Virgin Olive Oil (1.9%); Garlic; Salt; Dried chilli (0.2%).

Truffle Butter: Unsalted Butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring)

Parmigiano Reggiano: Milk, Salt, Rennet

Perfect Match Chocolate: Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring. Carmine (not suitable for vegetarians). White Chocolate Contains: Cocoa Solids 28% minimum, Milk Solids 23% minimum.

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

Keep pasta refrigerated below 5, once opened consumed within 3 days
Pasta suitable for Freezing
Once the sauce is opened consume within 2 days
Freeze pasta on day of purchase and consume within 1 month, cook from frozen
Check each product’s packaging for storage instructions and dates