Large Ravioli vegan

with spinach and leek


Bring salted water to the boil and add large ravioli. Simmer for 10 – 13 minutes. Serve either with vegetable broth or preheat frying pan, add some oil and fry large ravioli for 3 – 4 minutes until golden brown.



Dough: durum wheat semolina*, water, turmeric*, tomatoes*

Filling: spinach* 25%, tofu* (water, soybeans*, coagulating agent: nigari (magnesium chloride)), breadcrumbs* (wheat flour*, yeast*), vegetable broth* (sea salt, wheat flour*,

onion*, yeast extract*, carrot*, parsnip*, red pepper*, tomato*, garlic*, parsley*, turmeric*), leek* 3%, sunflower oil*, pepper* – *certified organic ingredients


May contain traces of soy.

Typical nutritional values per 100 g
Energy (730 kJ) 173 kcal
Fat 3,9 g
of which saturates <0,1 g


26,1 g
of which sugars 2,61 g
Protein 8,3 g
Salt 1,06 g