Old-Thyme Mushroom Ravioli
1 in stock
A mix of white mushrooms, pecans, thyme and cream, packed in little pockets of homemade egg pasta. 275 grams–one serving size. Includes 200 millilitres of fresh tomato-basil sauce on the side.
Comes frozen and can be cooked in boiling water in 12-15 minutes. Heat up the sauce in a separate pan, then add the cooked pasta and enjoy! OR bake it at 350 for 20 minutes, with sauce at the bottom (so the pasta won’t stick), in a small casserole dish. Add cheese if ya like! Stir it all together when it’s out of the oven.
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