We roast pumpkin with olive oil and rosemary until caramelised and golden brown and then mix it with a spinach and ricotta mix flavoured with nutmeg and lemon. Pasta sheets are rolled around the filling and then blanketed in tomato sauce and topped with shredded mozzarella and Parmesan.
Pumpkin, spinach, rosemary, olive oil, salt, garlic, Parmesan, pepper, ricotta, nutmeg, lemon, crushed tomatoes, onion, thyme, maple syrup, fresh pasta (contains wheat and eggs), mozzarella.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3822.8kj | 7645.7kj |
| PROTEIN | 47.8g | 95.7g |
| FAT TOTAL | 36g | 72.1g |
| - SATURATED | 17.3g | 34.6g |
| CARBS | 88.1g | 176.3g |
| - SUGARS | 34.2g | 68.5g |
| SODIUM | 1999.3mg | 3998.7mg |
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
Serve with a leafy green salad.
Frozen product. Once defrosted, cook and consume within 48 hours.
SMALL: Remove plastic film and bake in a preheated 180C oven for 35 (from defrosted) to 50 minutes (from frozen). IMPORTANT - Rest for 5 - 10 minutes before serving to allow the cheese to set slightly.
LARGE: Remove plastic film and bake in a preheated 180C oven for 45 (from defrosted) to 60 minutes (from frozen). IMPORTANT - Rest for 5 -10 minutes before serving to allow the cheese to set slightly.
