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Ravioli w/ spinach & ricotta

Ravioli w/ spinach & ricotta

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This dish now comes as a portion for 2.

Handmade ravioli with creamy ricotta and fresh spinach.  
Choose between tomato & basil salsa or butter and sage for the purists!



Pasta – Italian 00 flour (wheat,gluten), eggs, durum flour (wheat), salt, water, spinach, ricotta (milk), parmesan cheese (milk), nutmeg, garlic, olive oil.

To cook from chilled

to cook from chilled

Unpack your fresh pasta and bring a pan of water to a rolling boil. Add salt and allow to dissolve. Place your pasta, one at a time, in the boiling water and give it a good stir. 
The pasta is made fresh with egg yolk and Italian flour so cooks very quickly (3-6 minutes depending on preference).

In the meantime melt the butter in a large pan and allow to infuse with the sage.
Drain the pasta and add it to the melted butter and sage. It is important to mix and heat them thoroughly together allowing the flavours to mix properly. At this point add half of the parmesan cheese.

Plate in a pasta bowl. Top with our extra parmesan for even more umami goodness.