For this dish, we source inspiration from the sun-scorched region of Puglia, the heel of Italy’s ‘boot’. Famed for its rustic cuisine, consider these ravioli a somewhat decadent take on Puglia’s rich culinary heritage. To prepare our ravioli filling, we turn to the prime tomato fields of Puglia, in the small comune of San Pietro Vernotico. Here, in Italy’s driest region, tomatoes are salted and left out to dry out in the unrelenting heat of the sun, until they take on a potent sweet-yet-umami flavour. We temper these tart morsels of flavour with fresh burrata, the jewel in the crown of Italian cheeses.
Renowned for its buttery consistency and delicate flavour, burrata is crafted by artisan cheesemakers across Puglia. Burrata also happens to be our head chef - and Pugliese native - Roberta’s favourite midnight snack, as local caseifici (cheesemongers) produce the delicacy through the night. Indeed, many are familiar with visits from Roberta after a few too many of her signature “La Vita É Dolce” (“Life is Sweet”) cocktails on an evening. We dress our ravioli in sage butter; this herb does a great job at teasing out the sweet flavour of the sun-dried tomato.
A scattering of formaggio completes this tribute to Pugliese cuisine. And while we wholeheartedly trust Roberta’s culinary judgement, we think these ravioli are best consumed in the daylight hours, al fresco with a refreshing aperitivo in hand!
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Burrata & Sun-Dried Tomato Ravioli (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Pasteurised EGGS (24%)) Filling (Burrata Cheese (MILK), Sundried Tomatoes, Mascarpone Cheese (MILK), Grated Cheese (MILK), Emulsifier (Potato Flakes, Starch, Rice Flour, Vegetable Fibre), White Pepper, Salt), Rice Flour
Sage Butter (20g):
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
Vegetarian Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme