For this dish, we source inspiration from the sun-scorched region of Puglia, the heel of Italy’s ‘boot’. Famed for its rustic cuisine, consider these ravioloni ('big ravioli') a somewhat decadent take on Puglia’s rich culinary heritage. To prepare our ravioloni filling, we turn to the prime tomato fields of Puglia, in the small comune of San Pietro Vernotico. Here, in Italy’s driest region, tomatoes are salted and left out to dry out in the unrelenting heat of the sun, until they take on a potent sweet-yet-umami flavour. We temper these tart morsels of flavour with fresh burrata, the jewel in the crown of Italian cheeses.
Renowned for its buttery consistency and delicate flavour, burrata is crafted by artisan cheesemakers across Puglia. Burrata also happens to be our head chef - and Pugliese native - Roberta’s favourite midnight snack, as local caseifici (cheesemongers) produce the delicacy through the night. Indeed, many are familiar with visits from Roberta after a few too many of her signature “La Vita É Dolce” (“Life is Sweet”) cocktails on an evening. We dress our ravioloni in sage butter; this herb does a great job at teasing out the sweet flavour of the sun-dried tomato. A scattering of formaggio completes this tribute to Pugliese cuisine. And while we wholeheartedly trust Roberta’s culinary judgement, we think these ravioloni are best consumed in the daylight hours, al fresco with a refreshing aperitivo in hand!
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”, Liquid Pasteurised EGGS), Filling (Burrata Cheese (Pasteurised MILK, Cream UHT (MILK), Salt, Microbial Rennet, Lactic Culture, Acidity Regulator: Lactic Acid), Vegetarian Mozzarella (Pasteurised Buffalo MILK, Natural Whey (MILK), Salt, Microbial Rennet), Sun-Dried Tomato, Ricotta Cheese (Pasteurised Cow's MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Bread Crumbs (WHEAT), Salt, Black Pepper), 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: 638kcal
Following nutritional information is per 100g:
- Energy 1166 kJ
- Calories 280kcal
- Fat 17.7g
- Of which saturates 10.9g
- Carbohydrates 23.0g
- Of which sugars 1.8g
- Protein 12.8g
- Salt 0.8g