Asparagus, leeks, onions, spinach, tarragon, panko breadcrumbs (GLUTEN), fresh EGG pasta sheets (GLUTEN), EGG, MILK, ricotta cheese (MILK), MILK, cream (MILK), butter (MILK), vegetable stock – (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), brandy, dried thyme, cornflour (allergens highlighted).
Tarragon crumbed crispy fried asparagus, leek, spinach & ricotta cheese cannelloni with a spinach, brandy & garlic cream sauce.
Preheat oven to 190 deg. C, remove film lid and place the cannelloni container onto a baking tray and bake for approx. 20 minutes.
For the sauce - remove lid and microwave for 1-2 minutes until piping hot / For conventional hob – pour contents into a small pan and heat over a medium heat until hot.
To plate – spoon the sauce into the centre of your serving plate or bowl, and place the cannelloni on the top, then serve (reference to the website photograph for presentation idea!)
Store in refrigerator at 5 deg. C or below, use within 3 days of purchase.
Suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow cooking instructions.
GLUTEN, EGG, MILK, CELERY