A variant on a classic flavour. Spinach Ricotta ravioli is probably one of the most revered filled ravioli flavours (it is certainly one of our best sellers!). In this twist we substitute the classic Burro e Salvia, butter and sage, for nutmeg butter instead. This version adds a dash of woody, nutty, warm, sweetness which the nutmeg brings to the dish. The roundness of the butter and the warm spiciness of the nutmeg is balanced with the saltiness of the Parmesan.
HOW TO PREPARE OUR SPINACH & RICOTTA RAVIOLI WITH NUTMEG BUTTER
- In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
- Bring the water to a gentle boil and put in the ravioli
- Cook for 3 – 4 minutes depending on preference
- Gently melt the Nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta water makes into the pan with the Nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.
- Buon Appetito!
Please note: The Picture shown is for illustration purpose only. You will receive Fresh Pasta, sauces and Parmesan Cheese to cook in your kitchen. The picture is indicative and shows one of the possible combinations you can do with the products included in the box.
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.