Trust the FED. Chef - Beckie's dish of the week

Trust the FED. Chef - Beckie's dish of the week

Our specials change out weekly

Beckies dish of the week is for delivery Thursday 14th and Sunday 17th November.

Pumpkin, ricotta and spinach cannelloni

One for a meat free Monday - our pumpkin, ricotta and spinach cannelloni is packed full of flavour. 

Fresh pasta tubes, stuffed with roasted pumpkin, feta and ricotta layered with a lemon, mint and cherry tomato ragu and topped with shaved parmesan and fresh basil. Vegelicious!

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Pumpkin, egg, spinach, ricotta, feta, basil, fresh pasta, olive oil, onions, garlic, lemon zest, mint, tomato ragu, parmesan, cheddar, flaky salt, cracked pepper. 

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 2600 kJ 3120 kJ 650 kJ
Protein 40.6 g 48.8 g 10.2 g
Fat, total 26.4 g 31.6 g 6.6 g
- saturated 5.4 g 6.5 g 1.4 g
Carbohydrate 51.1g 61.3 g 12.8 g
- sugars 13.2 g 15.9g 3.3 g
Sodium 136 mg 163 mg 34 mg

Remove sleeve and clear lid.

Microwave: Remove lid and cover with a microwave safe lid. Heat in microwave for 5-6 minutes or until piping hot.

Oven (recommended): Preheat. Remove lid and place on baking tray in top of the oven.

Fan 180°C | 20-25 minutes or until piping hot.