HOW TO
“Magnificent, rich and decadent”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a gentle boil. Add your bay leaf from the box.
- Season with a heaped teaspoon of salt.
- Pop a large plate into an oven pre-heated to 75°C to warm.
- Reheat the ravioli in the gently boiling water for 5 minutes.
- While this is happening warm through the savoury onions and sauce, in two small separate pans.
- Carefully lift out the raviolo or gently drain through a colander.
- Spoon the savoury onions into the middle of the plate. Top with the raviolo.
- Spoon over the sauce and sprinkle with parmesan.
ALLERGENS
Gluten, Egg, Lactose, Celery, Sulphites
“Magnificent, rich and decadent”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a gentle boil. Add your bay leaf from the box.
- Season with a heaped teaspoon of salt.
- Pop a large plate into an oven pre-heated to 75°C to warm.
- Reheat the ravioli in the gently boiling water for 5 minutes.
- While this is happening warm through the savoury onions and sauce, in two small separate pans.
- Carefully lift out the raviolo or gently drain through a colander.
- Spoon the savoury onions into the middle of the plate. Top with the raviolo.
- Spoon over the sauce and sprinkle with parmesan.
ALLERGENS
Gluten, Egg, Lactose, Celery, Sulphites
