Buffalo Milk Ricotta & Spinach Ravioli

These buffalo milk ricotta ravioli are made with fresh free range egg pasta and a creamy spinach filling. The filling is rich yet delicate, making it an ideal centrepiece for a quick weeknight dinner. Simply boil, drain, and toss with olive oil or a warm tomato sauce.

• Buffalo milk ricotta delivers a creamy, slightly tangy taste.
• Free range eggs give the pasta a rich colour and texture.
• Spinach complements the ricotta with a mild, fresh flavour.
• Keep refrigerated below 5°C to preserve freshness.