leeks, onions, spinach, tarragon, garlic, olive oil, ricotta cheese (MILK), cream cheese (MILK), fresh EGG pasta sheets (GLUTEN), EGG, 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 (SULPHITES), dried thyme, cornflour, pecorino cheese (MILK) (allergens highlighted).
Fresh egg pasta layered with spinach, ricotta cheese, leeks, garlic & tarragon, with a thyme & brandy cream, and pecorino cheese
Cook from frozen - preheat oven to 190 deg. C (fan assisted) / 210 deg. C conventional oven / gas mark 7, pierce lid several times, place container onto a baking sheet into the oven and bake for 25 minutes, remove film lid fully and place back into the oven for a further 20 minutes until sauce is bubbling hot, allow to rest for up to 5 minutes then transfer to your serving plate or bowl (using a fish slice) and serve immediately.
If this product has been defrosted, simply follow the oven instructions and bake for 15 minutes, then for a further 20 minutes.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
GLUTEN, EGG, MILK, SULPHITES, CELERY