Lobster ravioli with shellfish sauce 250 g

Ravioli 50% [pasta: durum WHEAT semolina, soft WHEAT flour type “00”, whole EGG mix, EGG yolk; filling 50%: LOBSTER 36%, SHELLFISH bisque (water, SHELLFISH mix: water, sunflower oil, LOBSTER meat, FISH, shallot, garlic, corn starch, extra virgin olive oil, tomato purée, salt, parsley, yeast extract, natural flavor, chili pepper), mirepoix: CELERY, carrots, onions, sunflower oil, salt; aromatic mix: salt, rosemary, garlic, sage, juniper, bay leaf, oregano, thyme, marjoram, basil, aromatic herbs; sunflower oil, Manitoba WHEAT flour, tomato paste, salt; boiled potatoes, breadcrumbs: soft WHEAT flour, water, salt, yeast; dietary fiber: bamboo plant fiber, natural flavor; salt, black pepper]; sauce 28% (water, sunflower oil, LOBSTER meat 12%, FISH, shallot, garlic, corn starch, extra virgin olive oil, tomato purée, salt, parsley, yeast extract, natural flavor, chili pepper); cherry tomatoes 22%. May contain MOLLUSCS.

Products or individual substances that may cause allergies or intolerances are highlighted in UPPERCASE in the ingredients list.

MICROWAVE 
Place the sealed pouch, while still frozen, into the microwave. Lay it flat with the back seam facing upwards on a microwave-safe container (e.g., a ceramic plate). Cook for 7 minutes at 800 WATTS. Remove the pouch from the microwave carefully to avoid burns. Cut open the top edge of the pouch with scissors. Pour the contents onto a plate, stir thoroughly, and serve hot.

IN A SKILLET 
Remove the frozen product from the pouch and place it into a preheated skillet. Add half a glass of water, cover with a lid, and cook over medium heat for 5 minutes. Remove the lid, continue cooking for another minute, stirring occasionally.