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 truffle butter on a low heat in a separate pan until hot. Add the sage
leaves and fry until crisp.
Add 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.
Ravioli (artichokes, ricotta, breadcrumbs, type 00 flour, semolina, pasteurised eggs, truffle paste, pepper, salt, nutmeg), truffle butter (butter, salt, black truffle paste, truffle oil, white truffle pate), Grana Padano, sage
Gluten (wheat), eggs, dairy (milk)