The Porcini Mushroom Ravioli

Matteo’s Gluten-Free Ravioli, stuffed with juicy portobello and porcini mushrooms and our velvety dairy alternative filling.


Gluten-free ravioli
Juicy Portobello and Porcini Mushrooms
Velvety dairy alternative filling

Pasta Filling (52%) (Potato Flakes, Strachicco (R) (Bio Surice(Water, Germinated Whole Rice, Salt, Apple Vinegar), Coconut Oil, Lemon Juice, Agar Agar, Gum Arabic, Xantham Gum, Carob Flour), Portobello Mushrooms (20%) (Agaricus Bisporus), Sunflower Oil, Porcini Mushrooms (7%) (Boletus Edulis), Parsley, Bamboo Fiber, Water, Garlic, Salt, Natural Flavour), Pasta (48%) (Cornstarch, Corn Flour, Potato Starch, Rice Flour, Lentil Flour, Vegetable Fibers (Psyllium, Citrus), Thickeners (Guar Gum, Xanthan Gum), Water, Turmeric). May contain traces of soy.

Allergy Advice

For allergens, see ingredients in bold. May contain traces of soy. Suitable for Vegans, Vegetarians & Coeliacs.

Gluten & Dairy Free

Cooking Instructions

From the Chiller

1. Gently boil fresh salted water in a pan
2. Cook your pasta for 3 minutes, no longer, then drain gently
3. Serve!

Teo's Tip: Add 1.5 teaspoons of sea salt for each litre of water when cooking. We love to serve it with fresh sage and dash of vegan butter or olive oil.

From the Freezer

Not suitable for freezing.

Teo's Tip:

Nutrition Information

Typical values (uncooked) Per 100g
Energy (kj/kcal) 1013 / 241
Fat 8.2
of which saturates 3.2
Carbohydrate 41.5
of which sugars 0.6
Fibre 3.7
Protein 2.2
Salt 1.19

Storage Information

Keep refrigerated & use by date on front of pack. Once open, use in 3 days. Not suitable for home freezing.

Packaging recycling

Tray is widely recyclable, film is not yet recyclable.

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