Fresh Vegan Ravioli filled with roasted spinach and Cashew Vegan Ricotta
Shelf life: 8 weeks
Storage and Handling: Store and transport chilled between 0°C – 4°C
Bring a large pot of well-salted water to a boil.
Add the required amount of frozen pasta to the boiling water and cook for 3-4 minutes or until al dente (cooked just enough to retain a somewhat firm texture).
Serve with your favourite sauce.
