Spinach & Ricotta Ravioli with Nutmeg Butter

Serves 1-2

Order our Spinach & Ricotta Ravioli with Nutmeg Butter to receive the ingredients to prepare a meal for 2 people in one click! It contains pasta, sauce and Parmesan topping.

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 accentuated by the nutmeg.  The roundness of the butter and the warm spiciness of the nutmeg is balanced with the saltiness of the Parmesan.

Product Quantity

Spinach & Ricotta Ravioli


Nutmeg Butter (30g)


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

SKU Z-RA-Spinach-ricotta-Nutmeg-B Categories: , Tags: , , , , , , , ,
About Spinach & Ricotta Ravioli with Nutmeg Butter

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. In a large sauce pan add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the ravioli.
  3. Cook for 4-5 minutes, depending on preference.
  4. Gently melt the Nutmeg butter in a frying pan and transfer the ravioli using a slotted spoon, ensuring that some of the starchy pasta water makes it 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.
  5. Toss it until the creamy sauce comes together. Add 1 tablespoon of pasta water to loosen the sauce,  if needed.
  6. Plate the pasta and add your torn Burrata on top. Finish with another generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

Spinach & Ricotta Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Spinach (40%), Ricotta (Milk) (40%), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Salt, Nutmeg, Garlic, Olive Oil.

Nutmeg Butter: Unsalted butter (98%) (Milk), Nutmeg (2%).

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 953 3043 1633
Energy (Kcal)/100g 227 740 392
Fat/100g 8.1 813 28
Of which Saturated/100g 4.3 51.6 19
Carbohydrate/100g 24.9 1.2 0
Of which Sugar/100g 1.6 0.6 0
Protein/100g 12.8 0.7 33
Salt/100g 1.1 0.1 1.6

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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