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Beetroot & Goat Cheese Ravioli (250g & 1kg)
£5.50 – £18.00
Ravioli are square-shaped pasta parcels. The pasta has a very high Free Range egg content (30%) and thanks to a special blend of 00 and Durum Wheat flour, holds the cooking very well. The filling is made with fresh beetroot roasted in the oven and mixed with delicious French goats’ cheese in order to achieve a great balanced taste and recreate a traditional British combination in pasta! It also has an intense burgundy colour that comes across the pasta to make an amazing presentation! Try it with simple Oil and cheese or with our lemon butter sauce. A very simple combination that becomes a real treat! Suitable for Vegetarians. Suitable for freezing Our Ravioli are square-shaped pasta parcels made from 00 and durum Wheat flour with a high free-range egg content (30%) – this is a sign of superior quality. The filling is made with oven-roasted beetroot and delicious French goats’ cheese to make a creamy texture and balanced flavour. Its vivid burgundy colour excels over time and also makes for an impressive visual effect on the plate. Try it with simple olive oil and grated Parmigiano Reggiano or with our Lemon Butter sauce – a simple combination but visually a showstopper!
About Beetroot & Goat Cheese Ravioli (250g & 1kg)
Authentic fresh pasta made in London by an artisan family business
Quality that received a Great Taste Award from the Guild of Fine Food in 2018
Made fresh daily with premium ingredients and free-range eggs.
Ingredients are 100% natural: we do not use any additives or colourants.
Suitable for vegetarians
Cook in boiling water for just a few minutes
Keep refrigerated below 5C.
Once opened consume within 3 days.
Suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.
Pasta (50%): Flour 00 (Wheat), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water;Filling (50%): Beetroot (54%), Goat Cheese (MILK) (18%), Ricotta cheese (MILK), Breadcrumbs (WHEAT Flour, Salt, Yeast).Dusted with rice flour.
Bring 2 litres of water and a pinch of salt to a boil in a large pot. (You will need 2 litres for every 250g of pasta)
Add the pasta and cook for 3-4 minutes for fresh pasta, or 4 – 5 minutes for frozen pasta;
Drain and serve with parmesan and olive oil, or with your favourite sauce.
|Of which Saturated/100g||2.8|
|Of which Sugar/100g||3.8|