Ah… if there is one thing that best encapsulates English (or, to be inclusive, British) cuisine, it must surely be a Sunday roast, at which a whole chicken, slow-roasted and served with roast potatoes, Yorkshire puddings, lashings of gravy (and much more), is served on Sundays across the country. And so, although an affront to Italian tradition – in which an unspoken rule prohibits pairing poultry and pasta – we have this week decided to indulge a very English whim, filling fresh ravioli with chicken and salty pancetta, allowing you to evoke a distinctly Anglo-Italian moment in the comfort of your own home.
We’ve also infused butter with fresh sage, a herb most-suited to our unione di pollo e pancetta. Best of all? A smattering of grated Italian cheese brings equilibrium to this limited edition dish from our Anglo-Italian repertoire. We hope you’ll find it as utterly delicious as we do.
Allergens in BOLD & CAPITALIZED:
Chicken & Pancetta Ravioili (200g):
Pasta (Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Perservative E202, Rice Flour), Filling (Chicken, Ricotta Cheese (MILK), Pancetta, White Wine (SULPHITES), Extra Virgin Olive Oil, Hard Grated Cheese (MILK), Emulsifier (Potatoes Flakes, Starch, Rice Cream, Vegetable Fibre), Salt, Garlic, Rosemary, Black Pepper, Preservative E202
Sage Butter (25g):
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet
Please find the recipe card for this dish here
Nutritional information is per 100g
Of which saturates 7.6g
Of which sugars 1.1g