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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil. Add your bay leaf from the box.
  2. Season with a heaped teaspoon of salt.
  3. Pop a large plate into an oven pre-heated to 75°C to warm.
  4. Reheat the ravioli in the gently boiling water for 5 minutes.
  5. While this is happening warm through the savoury onions and sauce, in two small separate pans.
  6. Carefully lift out the raviolo or gently drain through a colander.
  7. Spoon the savoury onions into the middle of the plate. Top with the raviolo.
  8. Spoon over the sauce and sprinkle with parmesan.

ALLERGENS

 

Gluten, Egg, Lactose, Celery, Sulphites

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil. Add your bay leaf from the box.
  2. Season with a heaped teaspoon of salt.
  3. Pop a large plate into an oven pre-heated to 75°C to warm.
  4. Reheat the ravioli in the gently boiling water for 5 minutes.
  5. While this is happening warm through the savoury onions and sauce, in two small separate pans.
  6. Carefully lift out the raviolo or gently drain through a colander.
  7. Spoon the savoury onions into the middle of the plate. Top with the raviolo.
  8. Spoon over the sauce and sprinkle with parmesan.

ALLERGENS

 

Gluten, Egg, Lactose, Celery, Sulphites

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