Print Options:

Spinach & Ricotta Ravioli with Nutmeg Butter

Yields1 ServingPrep Time2 minsCook Time3 minsTotal Time5 mins

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