PASTA
Size: 320g
Ingredients: Eggs, Flour, Turmeric, Salt, Cream, Butternut squash, Grana Padano (cow's milk), Garlic confit, Ricotta cheese (pasteurized milk whey), Black pepper, Olive oil, Water.

SAUCE
Size: 100 mL
Ingredients: Unsalted butter, Sage, Salt, Black pepper.

TOPPING
Ingredients: Parmigiano cheese.

Contains: Milk, Wheat

PASTA


SAUCE

1. Place 2 frozen pasta pucks of Burro sauce in a saucepan with the lid on, over low heat.
2. Cook for 3-4 minutes or to desired temperature.
3. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
4. Add ravioli to boiling water, cook for 5-6 minutes or until al dente. Stir regularly.
5. Strain the pasta and mix it with the sauce in the saucepan.
6. Add a pinch of a salt and pepper. Toss gently to coat.
7. Finish pasta with a sprinkle of Parmigiano cheese. Buon Appetito!