Free Range Egg Pasta Ricotta Cheese &…
A simple, recognisable ingredient list with no artificial additives; the main watch-point is the salt content of a typical filled-pasta meal.
Ingredients (14)
Durum wheat semolina
A traditional pasta ingredient that provides slow-release carbohydrate, some protein and B vitamins. It is refined, so it contains less fibre than wholewheat.
Ricotta cheese (milk) (17%)
A whey-based soft cheese that is relatively mild in fat compared to hard cheeses and supplies protein and calcium. It is a milk allergen.
Spinach (15%)
A nutritious leafy vegetable that provides folate, vitamin K, iron and carotenoids. A good quantity at 15% of the product.
Water
Used in the pasta dough and filling; completely harmless.
Wheat flour (with calcium carbonate, iron, niacin, thiamin)
UK white flour is legally fortified with calcium, iron, niacin and thiamin. These are nutrients added to replace those lost in milling and are not a concern.
Pasteurised free range egg (3%)
A natural source of protein and choline that gives pasta its texture and colour. Pasteurisation reduces microbial risk, and free range sourcing is a welfare plus.
Dried potato
Used as a binder and to give the filling a smooth texture. It is a simple, minimally processed ingredient.
Sea salt
Needed for flavour, but most people in the UK eat more salt than recommended. Sea salt is nutritionally the same as table salt.
Yeast
A natural ingredient used for flavour and to help the filling or dough. It is safe for most people.
Cheese powder (milk)
Concentrated cheese used for flavour in small amounts. It is a milk allergen and adds a little salt.
Nutmeg
A classic seasoning for spinach and ricotta. It is only a concern in very large quantities, far above what is used in food.
Salt
A second salt listing suggests salt is a meaningful contributor to the product's sodium. Fine in moderation but worth watching for those with high blood pressure.
Garlic purée
A natural flavouring made from garlic, used in small amounts.
Black pepper
A common spice used for flavour with no safety concerns at culinary levels.
Healthier alternatives
Higher in fibre and generally more filling, with the same classic flavour.
Find on AmazonLower-sodium options help you stay within daily salt guidelines.
Find on AmazonLets you control the salt and portion sizes while boosting fibre.
Find on AmazonRicotta means 're-cooked' in Italian because it is traditionally made by heating the leftover whey from other cheese-making a second time.