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Introducing the first of what we hope will be a range of vegan fresh pasta, produced locally.


Filling will vary, at the moment we either have Spinach and 'Ricotta' (made from cashewnuts) or Smoked Squash.


To make sure you'll find it on the table, order here before Thursday 6pm and collect on Saturday at Brockley Market (10-2) or Victoria Park Market (10-4).  


Cooking instructions: cook for 4/5 minutes in an open pan with boiling hot water. Separately, melt 40gr of vegan margarine (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil.


Season with salt and pepper and enjoy!


Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or a starter for two.

Vegan Ravioli

  • Wheat semolina, water, spinach, cashew nuts, apple cider vinegar, nutritional yeast, lemon, salt, pepper. 

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