Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in the merchant of Prato, dating back to roughly 1380. Unlike many other types of pasta, there is no one specific place of origin for ravioli. Instead, ravioli come from all over Italy, with each location having their own unique take on the filling.
Filled with fresh peas and gently sautéed shallots, these ravioli are served with a delicate chive butter and crushed grissini, giving perfect balance and texture to this wonderful treat.
INGREDIENTS (allergens in bold and underlined):
Pasta (50%): Wheat Flour, Egg, Durum Wheat Flour Salt, Water
Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Butter (Milk), Water, Salt.
Chive Butter: Butter (Milk), Chives, Salt, Pepper
Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour
Vegetarian Cheese: Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
Find recipe card here
|Spring Pea & Shallot Ravioli with Parmesan, Chive Butter & Grissini||Grams||Calories|
|Spring Pea & Shallot Ravioli||200g||420kCal|
Please note the above nutritional guidance is based on our estimates only.