WEIGHT | Small 370g (Serves 2) & Large 950g (Serves 4-6)

DESCRIPTION
Delicate pasta filled with creamy ricotta, baby spinach and sweet butternut squash. Baked in rich tomato & red wine sauce, finished with basil and a generous sprinkle of Parmesan for the perfect comforting takeaway.

INGREDIENTS
Filling (ricotta, baby spinach, butternut squash, lemon, sea salt, pepper)
Sauce (tomatoes (tinned), onion, garlic, fennel, red wine, sugar, basil, pomace olive oil, sea salt, pepper, parmesan cheese) 
Pasta (wheat flour, water, free range egg)

COOKING INSTRUCTIONS
Oven
Remove plastic film & place in over safe dish tray. Preheat oven to 180°C (356°F) & heat for 20 minutes, depending on portion size. Check that it’s hot all the way through (steaming and very warm in the centre). Remove from the oven and rest for 5 minutes. Ready to serve

Microwave (quick method)
Heat on medium for 3 minutes without removing plastic film. Remove and let rest for 2 minutes. Carefully remove plastic film. Ready to serve

STORAGE
Keep refrigerated (5°C) below until ready for use.
Once opened consume within one day.

FREEZING
Keep in freezer (-18°C) until ready to use. Consumable within 6 months. If defrosted, do not refreeze.

Product comes frozen & requires thawing for reheating.