La Tua Pasta Beetroot & Goat Cheese Ravioli with Walnut Pesto 3

Beetroot & Goat Cheese Ravioli with Walnut Pesto

Serves 1-2
£10.75

Order our Beetroot & Goat Cheese Ravioli with Walnut Pesto to receive the ingredients to prepare a meal for 2 people in one click! It contains pasta, pesto and Parmesan cheese.

Product Quantity

Beetroot & Goat Cheese Ravioli (250g & 1kg)

250g
1

Walnut Pesto - Frantoio Sant'Agata (90g)

In stock

1

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

1

In stock

SKU Z-Ravioli-Beetroot-g.cheese-walnut pesto Category: Tags: , , , , , , ,

About Beetroot & Goat Cheese Ravioli with Walnut Pesto

This is a unique recipe which features one our signature filled pasta fillings, beetroot and goat’s cheese. The blood red of the beetroot soaks our lovely pasta and the colour seeps through the rich egg pasta. The beetroot imparts a rich earthy tone with a creamy tangy finish from the goat’s cheese.

To our pasta, we add a Ligurian classic, Walnut Pesto. Walnuts are thought to originate from Persia and the Genovese who were a great seafaring people are thought to have brought back Walnuts to Liguria from their travels. Twisting the classic Ligurian basil pesto to walnut pesto became quite a trend in Genoa and today this Salsa di Noci has become famous in its own right.  Walnuts and cashews add a corpulence and creaminess while the nuttiness blends with the earthiness of the beetroot. On top of the dish we add a sprinkle of Parmesan to finish.

Storage Instuctions

Ingredients

Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.

Allergens

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

Cooking Instructions

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
Bring the water to a gentle boil and put in the Ravioli
Cook for 3 – 4 minutes depending on preference
Put the pesto in a pan and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the Ravioli). You can always add 1 tablespoon of pasta water after if you would like
Gently coat the Ravioli with the sauce and plate and top with Parmesan cheese.
Buon Appetito!

Please note: The Picture shown is for illustration purpose  only. You will receive Fresh Pasta, sauces and Parmesan Cheese to cook in your kitchen. The picture is indicative and shows one of the possible combinations you can do with the products included in the box.