Northern Italy is widely regarded in the gastronomic world for rich, meat-based dishes and bold red wines. In this ravioloni dish, we pay homage to these culinary traditions in the best way: by bringing them to you on a plate! In preparing the filling of these ravioloni, Pasta Evangelists Head Chef, Roberta d'Elia, begins with a simple soffritto, which is the holy trinity of Italian cooking, comprising sautéed onion, carrot and celery. With the subtle, sweet flavours of the soffritto slowly teased out by the sautéeing process, fresh beef shin cuts are added and braised in plenty of wine. Here, Roberta opts for a full-bodied red from Italy's Alpine region. Rosemary - 'rosmarino' in Italian - is added, too, providing depth and aroma whilst the beef braises over several hours.
Once tender, the filling is cooled before being loaded onto sheets of fresh pasta, which are sealed into the ravioloni ('big ravioli') shape Roberta has chosen here. To serve, we've provided the classic burro e salvia (sage butter) sauce and a smattering of formaggio stagionato, or hard cheese, a final nod to the gastronomic heritage of the Italian north.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG), Filling (Beef (Origin: Italy), Misto Soffritto (Carrot, CELERY, Onion), Grana Padano (Cow’s MILK, Salt, Animal Rennet, Preservative: Lysozyme (EGG)),Red Wine (SULPHITES), Water, Texturtec (Potato Flakes (Potatoes, Emulsifier: E471), Starch (Corn), Rice Cream, Vegetable Fibres (Carrot/Bamboo), Pasteurised EGG, Olive Oil, Salt, Garlic, Rosemary), Rice Flour
Butter (MILK), Sage
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 689kcal
Following nutritional information is per 100g:
- Energy 1249kJ
- Calories 300kcal
- Fat 16.7g
- Of which saturates 8.6g
- Carbohydrates 22.8g
- Of which sugars 1.0g
- Protein 2.1g
- Salt 0.9g