Delivery
This product is delivered by DHL with tracking number.
Chilled packaging boxes that maintain an internal temperature during transit.
Eco-Friendly Water Pack
Method
1. Bring a large saucepan of water up to the boil. Salt the water (around 2tbsp per litre).
2. Cook the pasta in the boiling water for 2-21⁄2 minutes (our fresh pasta is delicate so please make sure the water is only gently simmering!). Stir gently to prevent sticking.
3. Whilst the pasta cooks, put the sauce in a pan and add 2 tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat. 4. Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
5. Serve immediately. Buon appetito!
Ingredients / Allergens
Allergens in BOLD & CAPITALISED:
Mushroom Ravioli (71.7%) (Pasta Sheet (Durum WHEAT Semolina, WHEAT Flour, Liquid Pasteurised EGG) Mushroom Filing (Mixed Mushroom (56% (Champignon mushrooms (Agaricus Bosporus), Yellow Family Mushrooms (Pholiota nameko) Shitake Mushrooms (Lentinula edodes), Gelone Mushrooms (Pleurotus ostreatus), Porcini Mushrooms 10% (Boletus edulis and rel group), Chanterelle Mushrooms (Cantharellus Cibarius), Ricotta Cheese (15%) (Pasteurised Cow’s MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Parmigiano Reggiano (11%) (MILK, Salt, Rennet (from Veal), Natural Thickener (Potato flakes, Starch, Rice cream, Vegetable fiber), Onion, Butter (MILK), Salt, White Wine (SULPHITES), Mushroom Aroma Powder, Garlic, Black Pepper, Rosemary, Thyme), Rice Flour, Mushroom Ragu (28.3%) (Single Cream (Cow’s Milk), Mushrooms (26%) (Chestnut, Shiitake), Water, White Wine (Sulphites), Portobello Mushroom, White Onion, Extra Virgin Olive Oil, Sunflower Oil, Dried Porcini Mushroom (1.4%), Minced Garlic, Parsley, Brown Miso Paste (Whole SOYBEANS, Cultured Brown Rice, Sea Salt, Water), Salt, Corn Starch, Thyme, Black Pepper Powder, Bay Leaf).
In addition to the recipe-specific allergen information provided, Pasta Roma handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Nutrition
Nutrition
Calories per serving: 606 kcal
An adult needs around 2000kcal per day
Following nutritional information as per 100g: Energy 877 KJ
Energy 210 Kcal
Fat 9.2 g
Of which saturates 5.1 g
Carbohydrate 22.1g
Of which sugars 0.7g
Protein 8.9g
Salt 0.78g
About This Dish
Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful wild mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s ravioli.
Our ravioli make for an ideal match to lap up our mighty mushroom sauce.
