Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in a one of Prato’s personal letters, dating back to around 1380. Ravioli come from all over Italy, with each location having its own unique take on the filling.
This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with each raviolo filled with black truffles grown in Norcia, an area of south east Umbria, where they are locally known as trifolati and prized for their incredible aroma. So as not to compromise the truffles' elegance with an inferior accompaniment, we combine the beautiful black truffles with burrata, the jewel in the crown of Italian cheeses. Highly regarded for its soft-centred creaminess and fresh, delicate taste, it marries beautifully with our decadent truffle filling.
INGREDIENTS (allergens in bold and underlined):
Black Truffle & Burrata Ravioli (250g, 625kCal) Pasta (50%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water
Filling (50%): Burrata Cheese 50% (Milk, Cream (Milk), Salt, Rennet, Acidity Regulator: Lactic Acid), Ricotta Cheese (Milk), Black Truffle Cream 7%
(Black Truffle Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).
Truffle Butter (25g, 130kCal) Butter (Milk), Black truffle, Salt, Black pepper
Toasted Hazelnut Crumb (8g, 35kCal) Hazelnuts (Nuts)
Please note, as our ravioloni are hand-crafted, they are very delicate and as a result may be prone to breakage but don't worry, they're still just as delicious.
Download the recipe card here
Black Truffle & Burrata Ravioli with Truffle Butter
|Black Truffle & Burrata Ravioli||200g||625kCal|
|Toasted Hazelnut Crumb||8g||35kCal|