Check out our Vegan Spinach & Ricotta Ravioli with Sundried Tomato, Basil & Chilli Tapenade recipe here
Fresh vegan ravioli filled with roasted spinach and cashew vegan ricotta.
To cook bring a large pot of salted water to the boil. Add required amount of fresh pasta and boil for 3-4 minutes until al dente. Drain & serve with your favourite sauce.
Chilled, 8 week shelf life. Use within 3 days of opening otherwise freeze and then cook from frozen in boiling salted water for 7-8 minutes.