ravioli

/ serving

Black Truffle & Burrata Ravioloni with Truffle Butter & Toasted Hazelnuts

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):

PASTA

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).

GARNISH INGREDIENTS

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

Grams Calories (per portion)
Black Truffle & Burrata Ravioli 200g 416kCal
Truffle Butter 25g 86kCal
Toasted Hazelnut Crumb 8g 23kCal

 

Story

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

INGREDIENTS (allergens in bold and underlined):

PASTA

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).

GARNISH INGREDIENTS

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.

Recipe Card

Download the recipe card here

Nutrition

Black Truffle & Burrata Ravioli with Truffle Butter

Grams Calories (per portion)
Black Truffle & Burrata Ravioli 200g 416kCal
Truffle Butter 25g 86kCal
Toasted Hazelnut Crumb 8g 23kCal