Dough: durum wheat flour, soft wheat flour, purified water, fresh eggs, fresh beetroot, freeze-

dried beetroot, sea salt, turmeric.

Filling: Tender rabbit meat (20%), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid), frozen broccoli (11.4%), Parmesan cheese (cow’s milk, salt, rennet, preservative: egg lysozyme), celery stalk, sea salt, fresh dill, fresh parsley, freshly cracked black pepper.

Nutritional value per 100g: Energy – 928.8 kJ / 222 kcal; Fats – 7.4 g, of which saturates – 4.2 g; Carbohydrates – 24.8 g, of which sugars – 2.5 g; Proteins – 14.0 g; Salt – 1.5 g.

1. Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
2. Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
3. Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
4. Lift them out with a slotted spoon and let them sit for just a few seconds before serving.

Cook with soul. Share with the people you love.

The real magic is in keeping it simple. Finish with a good knob of butter or our house sauce — for when you want a little more depth.

Thanks to flash-freezing technology, the dough holds its texture and nutrients all the way to your plate. Once thawed, don’t refreeze.