Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)
Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)

/ serving

Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)

Asparagus has experienced somewhat of an enduring cultural legacy within the Italian peninsula. Brought to the Mediterranean by the Egyptians, the asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been considered a sign of elegance, and in times past, were a delicacy only the most affluent in the Roman Republic could indulge. Curiously enough, under Caesar Augustus, special boats — collectively known as the ‘Asparagus Fleet’ — were maintained to transport asparagus from source to table, while elite military unities were employed to carry fresh spears high in the Alps, where it could be frozen for later use.

Our beautiful wild asparagus is foraged in the green regions of Abruzzo, where, as the summer sun takes hold, foraging for all manner of vegetables is a popular pastime of the Abruzzese. Whilst customarily served roasted, in this week’s dish we’ve used this lusciously fresh and seasonal vegetable as the centrepiece — quite literally — of our ravioloni. The distinctively fresh and earthy undertones of this vibrant produce are enhanced by the addition of a herbaceous garlic and lemon butter, lending a sweet intensity to the dish. We finish it off with a scattering of vegetarian Parmesan, making for a wonderful textural contrast to the creamy, zesty butter.

Coming soon...

Asparagus Ravioloni:

Pasta (37%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water

Filling (63%): Asparagus (48%), Ricotta Cheese (Milk), Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme, Breadcrumbs (Wheat Flour, Salt, Yeast, Salt, Black Pepper

GARNISH INGREDIENTS (garnishes packaged separately)

Garlic and Lemon Butter: Butter (Milk), Garlic, Lemon Zest, Black Pepper

Vegetarian Parmesan: Milk, Salt, Microbial Rennet, Egg Lysozyme

  1. 1. Bring a large saucepan of salted water to boil.
  2. 2. Cook the pasta in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the pasta).
  3. 3. Whilst the pasta cook, put the garlic and lemon butter in the pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. 4. Use a slotted spoon to lift the pasta out of the water and transfer to the butter. Toss gently to coat. Sprinkle with the cheese. Buon Appetito!
  • Asparagus Ravioloni: 420kCal
  • Garlic & Lemon Butter: 150kCal
  • Vegetarian Cheese: 56kCal
  • Please note the above nutritional guidance is based on our estimates only. 
  • Story

    Asparagus has experienced somewhat of an enduring cultural legacy within the Italian peninsula. Brought to the Mediterranean by the Egyptians, the asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been considered a sign of elegance, and in times past, were a delicacy only the most affluent in the Roman Republic could indulge. Curiously enough, under Caesar Augustus, special boats — collectively known as the ‘Asparagus Fleet’ — were maintained to transport asparagus from source to table, while elite military unities were employed to carry fresh spears high in the Alps, where it could be frozen for later use.

    Our beautiful wild asparagus is foraged in the green regions of Abruzzo, where, as the summer sun takes hold, foraging for all manner of vegetables is a popular pastime of the Abruzzese. Whilst customarily served roasted, in this week’s dish we’ve used this lusciously fresh and seasonal vegetable as the centrepiece — quite literally — of our ravioloni. The distinctively fresh and earthy undertones of this vibrant produce are enhanced by the addition of a herbaceous garlic and lemon butter, lending a sweet intensity to the dish. We finish it off with a scattering of vegetarian Parmesan, making for a wonderful textural contrast to the creamy, zesty butter.

    Menu Card

    Coming soon...

    Ingredients

    Asparagus Ravioloni:

    Pasta (37%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water

    Filling (63%): Asparagus (48%), Ricotta Cheese (Milk), Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme, Breadcrumbs (Wheat Flour, Salt, Yeast, Salt, Black Pepper

    GARNISH INGREDIENTS (garnishes packaged separately)

    Garlic and Lemon Butter: Butter (Milk), Garlic, Lemon Zest, Black Pepper

    Vegetarian Parmesan: Milk, Salt, Microbial Rennet, Egg Lysozyme

    Method

    1. 1. Bring a large saucepan of salted water to boil.
    2. 2. Cook the pasta in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the pasta).
    3. 3. Whilst the pasta cook, put the garlic and lemon butter in the pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
    4. 4. Use a slotted spoon to lift the pasta out of the water and transfer to the butter. Toss gently to coat. Sprinkle with the cheese. Buon Appetito!

    Nutrition (per portion)

  • Asparagus Ravioloni: 420kCal
  • Garlic & Lemon Butter: 150kCal
  • Vegetarian Cheese: 56kCal
  • Please note the above nutritional guidance is based on our estimates only.