• Ravioli, Vegan Artichoke w/ Garlic & Truffle Oil, Frozen - RaviOllie

  • 2kg

RAVIOLIARTICHOKE

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What do you mean it's vegan?' Earthy Jerusalem Artichokes with garlic roasted slowly with olive oil and thyme and finished with white truffle oil. Full to bursting and encased with our unique vegan pasta dough makes this filling fully suitable for a vegan diet and cooks from frozen in just 2.5 minutes.

Pairing suggestions:
Jerusalem Artichoke Puree / Artichoke Crisps / Crispy Onions / Parsley Pesto / Yeast Flakes / Extra Virgin Olive Oil


Suitable for Vegans
Product Details

Directions For Use

Keep frozen below -18 degrees. Cook ravioli straight from frozen in a rolling boil for two and a half minutes. Serve with a pinch of sea salt and garnish of choice.

Storage Instructions

Store below -18 degrees. Do not defrost

Certification

Ingredients

Filling 65% : Jerusalem Artichoke (33%), Potato, Potato flakes, Truffle Oil (Extra virgin olive oil, olive oil, white truffles, white truffle flavour) (5%), Garlic (1%), Sunflower Oil, Thyme, Salt. Pasta 35%: Type 00 flour (WHEAT), Durum Wheat, Water, Salt, Turmeric.

Dietary and Allergen Info

Contains Wheat (and products thereof)
Contains Cereal (and products thereof)
Suitable for Vegans
Suitable for Vegetarians

Always read the label before using the product and never rely solely on the information presented on our website.

While every care has been taken to ensure product information is correct, food products are constantly being reformulated. You should always read the product label and not rely solely on the information provided on the website. Although product information is regularly updated, Albion is unable to accept liability for any incorrect information. This does not affect your statutory rights.

Nutritional Advice
Average Serving160 g or ml
Energy/Calories per 100g910 kJ
Energy/Calories per 100g209 kcal
Protein per 100g6.7 g
Fat per 100g1.7 g
    of which Saturates per 100g0.5 g
Carbohydrate Per 100g44 g
    of which Sugars per 100g1.6 g
Salt per 100g0.61 g

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