Ricotta and Spinach Ravioli with Black Truffle (vegetarian)
This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with creamy ricotta holding a rich, black truffle sauce, so it’s no surprise to see it back by popular demand.
Known in the local dialect as 'trifolati', the most famous black truffles grow in Norcia, an area in the south east of Umbria. Harvested between December and March, these black truffles have an incredible aroma.
Unlike the white truffles of Piemonte, heating releases their full flavour, so we have incorporated them into a simple cream sauce, with mild ricotta and spinach to hold and support their unique flavour as a deserved centrepiece.
Ingredients: Fresh pasta (Wheat flour, Egg), Truffle Sauce (Cream, Butter, Truffle oil, Extra virgin olive oil, Parsley, Salt, Black pepper), Spinach, Ricotta, Egg, Parmesan, Nutmeg, Salt, Black pepper