Gorgonzola and Walnut Ravioli, 300g


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We have been making fresh homemade pasta since we first opened our delicatessen in Soho in 1944.


Gorgonzola and Walnut make for a wonderfully rich filling in these Ravioli, which are best served with fresh Trevisano, butter and sage, and topped with Grana Padano and extra toasted walnuts.

Portion Size
300g / roughly 20 pieces of ravioli - 2 portions (150g per person)

Cooking Instructions
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add Ravioli and cook for 4 mins or longer if necessary.
Melt the sage butter on a low heat in a separate pan until hot. Add the toasted walnuts and Trevisano followed by the cooked pasta. Toss together until the sauce coats the pasta. Spoon onto a plate and finish with grated Grana Padano.

Keep refrigerated and consume by the use-by date.

Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.

Gorgonzola and Walnut Ravioli (Flour, Eggs, Semolina, Gorgonzola, Walnuts, Breadcrumbs, Ricotta, Grana Padano, Nutmeg, Salt), Trevisano, Sage Butter (Butter, Sage, Salt), Toasted Walnuts, Grana Padano

Wheat (Gluten), Dairy (Milk), Eggs, Walnuts