In Italian this spinach (spinacia oleracea) filling is called ‘erbetta’ meaning ‘green leaf vegetables’. These seasonal edible leaves are grown and collected lovingly by Lesley, Quinten and their team at Kurrawong Organic farms just over the Blue Mountains outside Sydney.

This pasta’s traditional sauce is a drizzle of good extra virgin olive oil or melted butter with a few fresh sage leaves and a sprinkle of parmesan cheese.

Alternatively, use our Pasta Emilia Tomato and Basil Sauce or make one from scratch.

Organic Ingredients: Durum Semolina, Cake Flour, Eggs, Biodynamic Ricotta, Spinach, Parmesan Cheese, Filtered Water, Salt, Nutmeg.

Cooking time: 5 - 7 minutes

320g | 2 serves

Our Promise:

• Australian Certified Organic & Biodynamic

• Supporting Sustainable and Regenerative Agriculture

• No Added Sugar

• GMO-free

• Eco-Friendly Packaging

• Australian Made and Owned