Spinach & Ricotta Ravioli with Nutmeg Butter

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

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. 

INGREDIENTS

250 kg La Tua Pasta Ravioli Spinach & Ricotta
30 g La Tua Pasta Nutmeg Butter
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Ravioli Spinach & Ricotta
  • 1 x 30g Nutmeg Butter
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

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

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

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.

5

Buon Appetito!

Ingredients

 250 kg La Tua Pasta Ravioli Spinach & Ricotta
 30 g La Tua Pasta Nutmeg Butter
 30 g Parmigiano Reggiano

Directions

1

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

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

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.

5

Buon Appetito!

Spinach & Ricotta Ravioli with Nutmeg Butter

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