Bring a pan of generously salted water to the boil. Once boiling, reduce to medium simmer. Add Ravioli and cook for 4 mins, or longer if necessary.
Warm the sauce on a low heat in a separate pan until heated through. To microwave, put in a safe container, cover loosely and put on full power for 2 mins or until thoroughly heated.
Add the cooked pasta and some of the basil to the sauce. Toss together until the sauce coats the pasta. Spoon onto a plate and finish with grated Grana Padano, pine nuts and fresh basil.
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 (type 00 flour, semolina, eggs, extra virgin olive oil, Stracciatella, Fior di Latte, ricotta, salt, pepper), homemade tomato sauce (tomato, olive oil, garlic, onion, carrot, celery, red wine, sugar, salt), pine nuts, Grana Padano, basil.
Wheat (gluten), dairy (milk), eggs, sulphites, celery.