Parma Ham & Parmigiano Raggiano Filled Pasta | 250g
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Parma Ham & Parmigiano Raggiano Filled Pasta | 250g

Parma Ham & Parmigiano Raggiano Filled Pasta | 250g

Ready in 3 minutes!

This 250g packet of Parma Ham & Parmigiano Raggiano Filled Pasta is ideal for when you're tight on time and after something tasty. We recommend adding tomato sauce, a creamy cheese sauce or pesto! Add some veg for a little colour and crunch.

Please note that this pasta bundle does not come with a recipe card. Please refer to cooking instructions on the packet, online or on the app.

Parma Ham & Parmigiano Raggiano Filled Pasta | 250g Ingredients: Filling (60%): Parmigiano Reggiano sauce 22% [water, Parmigiano Reggiano PDO cheese 15% { 1.98 % in the final product }(MILK, salt, rennet), corn flour, salt], cream (MILK), water, MILK whey powder, Prosciutto di Parma PDO 10% (pork, salt), breadcrumbs (WHEAT flour, salt, yeast), Parmigiano Reggiano PDO cheese 5% (MILK, salt, rennet), ricotta cheese (MILK whey, cream (MILK), salt, acidity regualtor: citrci acid, lactic acid), salt, butter (MILK). Pasta (40%): soft WHEAT flour, free range EGG 21%, durum WHEAT semolina, water.

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Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time
Cooking time


serving amount

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)


Nutritional information

Energy (kJ)1323 kJ
Energy (kcal)316 kcal
Fat10.4 g
of which saturates5.8 g
Carbohydrate42.5 g
of which sugars5.8 g
Protein12.5 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) When boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins. 

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

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