NEW: Pink Beetroot Ravioloni with Sage Butter & Poppy Seed Pangrattato

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NEW: Pink Beetroot Ravioloni with Sage Butter & Poppy Seed Pangrattato

If there's one dish that seems to symbolise the natural Italian flair for food, it's ravioli. Not only do they represent chance to show off craftsmanship in form and shape, they also support a real variety of flavours and fillings.

This week's ravioloni are a case in point. Hand-stuffed with fresh beetroot, each raviolone boasts a gorgeous, coral-coloured core. Impressive to look at, and even tastier to devour, our ravioloni are served with our trademark burro e salvia - sage butter - imparting sumptuous lustre and rich, decadent flavour. To finish the dish, we're proud to unveil our limited edition poppy seed pangrattato.

In Italy, poppies are part of the landscape, particularly in rural Tuscany, where scarlet fields of poppy flowers seem to be scattered endlessly along the highways. To do this beautiful flower justice, we combine its little black seeds with the finest Italian breadcrumbs. When these ravioloni are topped with sage butter, and sprinkled with the pangrattato, we think they look incredibly impressive and hope you will too.

Allergens in bold: Fresh Pasta (Wheat Flour, Durum Wheat Flour, Egg, Salt, Water) Beetroot, Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet), Breadcrumbs (Wheat Flour, Salt, Yeast), Nutmeg, Salt

Find recipe card here.

Story

If there's one dish that seems to symbolise the natural Italian flair for food, it's ravioli. Not only do they represent chance to show off craftsmanship in form and shape, they also support a real variety of flavours and fillings.

This week's ravioloni are a case in point. Hand-stuffed with fresh beetroot, each raviolone boasts a gorgeous, coral-coloured core. Impressive to look at, and even tastier to devour, our ravioloni are served with our trademark burro e salvia - sage butter - imparting sumptuous lustre and rich, decadent flavour. To finish the dish, we're proud to unveil our limited edition poppy seed pangrattato.

In Italy, poppies are part of the landscape, particularly in rural Tuscany, where scarlet fields of poppy flowers seem to be scattered endlessly along the highways. To do this beautiful flower justice, we combine its little black seeds with the finest Italian breadcrumbs. When these ravioloni are topped with sage butter, and sprinkled with the pangrattato, we think they look incredibly impressive and hope you will too.

Ingredients

Allergens in bold: Fresh Pasta (Wheat Flour, Durum Wheat Flour, Egg, Salt, Water) Beetroot, Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet), Breadcrumbs (Wheat Flour, Salt, Yeast), Nutmeg, Salt

Recipe Card

Find recipe card here.

Nutrition