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Mezzaluna

Spinach & Ricotta

-100% Australian Durum Wheat Semolina

-Australian Whole Eggs

-Australian Ricotta and Parmesan Cheeses

-Fresh Spinach Leaves

-Herbs and Spices

 

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Mezzalune

Cooking Instructions

Recipes

quote food1

Life is not worth living if I cannot have pasta or bread again - Monica Seles

quote

Pumpkin & Leek

-100% Australian Durum Wheat Semolina

-Australian Whole Eggs

-Australian Ricotta and Parmesan Cheeses

-Market Garden Jap Pumpkin and Leek

-Herbs and Spices

- Spinach & Ricotta

- Chicken & Mushroom

 

- 3 Cheese

 

- Beef

- Pumpkin & Spinach

- Fetta, Olive, Sundried Tomato

 

- Veal

- Pumpkin & Sundried Tomato

 

- Spinach & Ricotta

- Pumpkin & Leek

- Roasted Peppers & Ricotta

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Place Mezzaluna into boiling salted water.  When the water returns to the boil slightly reduce the heat and continue on a gentle boil for approximately 5-8 minutes. Stir occasionally.  Once cooked, drain the pasta and serve with your favourite MiMas homemade sauce or have a go at these great recipes:

 

Cooking Time 5-8 minutes

Recipe

1kg ravioli

160g butter

6 cloves garlic (halved)

30g fresh basil

 

 

Basil Butter Sauce

Melt butter over low heat, add garlic and

cook for a few minutes longer but do not

brown garlic.  Remove garlic.  Remove sauce from heat.  Tear basil and add to the sauce.

Toss the cooked ravioli in the basil

butter and coat well.  Sprinkle with ground

parmesan.