Beef Stew Ravioli Frozen 500g

Slow-braised Fassona beef with red onions, garlic, Italian carrots, fresh rosemary and bay leaf, enriched with aged Parmigiano Reggiano PDO and 100% Italian extra virgin olive oil — a rich, stew-like filling wrapped in silky egg pasta.

Ready in just 3–5 minutes — serve with melted butter and rosemary, a red wine-style jus, or simply a shower of grated Parmigiano. Cook to your preference, from tender to perfectly 'al dente'. 500g chilled pack.

Fresh egg pasta (Caputo 00 flour, durum wheat semolina, egg yolk), braised beef filling (Fassona beef, Parmigiano Reggiano PDO, red onions, garlic, Italian carrots, fresh rosemary, bay leaf, Salamoia Bolognese herbed salt, black peppercorn, 100% Italian extra virgin olive oil).

Contains gluten (wheat), egg and milk.

Typical values per 100g: Energy ~290 kcal; Fat ~8 g (of which saturates ~3 g); Carbohydrate ~42 g (of which sugars ~2 g); Fibre ~2 g; Protein ~13 g; Salt ~1.3 g.

Per 250g serving (approx.): values are approximately double those per 100g above.

Note: figures are indicative for a fresh meat-filled pasta — please confirm against the supplier specification.

• Halal: Yes

Keep refrigerated at 2-4°C. Consume promptly after opening.

Chilled tray/pack, approx. 500g net weight, in food-grade protective packaging. Please check recyclability with your local recycling guidelines.

Boil in water for 3-5 minutes. Cooking time depends on your preference - some like it cooked more than others, 'al dente'.

Our product information, such as names, descriptions, specifications, and serving suggestion images, is not intended to provide a complete legal description of the products, and may not include all relevant information, including allergens. Casinetto may modify product specifications or information at any time without prior notice, and these changes may not be reflected online immediately. To access the latest and most comprehensive information about our products, including allergens, please refer to the information on the product packaging.