Meal Kit Instructions
Artichoke & Truffle Ravioli with Truffle Butter & Sage
Serves 1 or 2
A beautiful pasta combining light artichokes, soft ricotta and aromatic truffles served with truffle butter and crispy sage, and topped with grated Grana Padano.
COOKING INSTRUCTIONS
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add Ravioli and cook for 4 mins or longer if necessary.
Melt the truffle butter on a low heat in a separate pan until hot. Add the sage
leaves and fry until crisp.
Add the cooked pasta. Toss together until the sauce coats the pasta. Spoon onto a plate and finish with grated Grana Padano.
STORAGE
Keep refrigerated and consume by the use-by date.
Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.
INGREDIENTS
Ravioli (artichokes, ricotta, breadcrumbs, type 00 flour, semolina, pasteurised eggs, truffle paste, pepper, salt, nutmeg), truffle butter (butter, salt, black truffle paste, truffle oil, white truffle pate), Grana Padano, sage
ALLERGENS
Gluten (wheat), eggs, dairy (milk)
