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.
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In