Enjoy the finest heritage meat this Easter with our special-edition recipe collaboration with award-winning butchers Farmison & Co. Based in North Yorkshire and led by Michelin Star chef Jeff Baker, Farmison & Co source free-range and grass-fed heritage breeds from local dales for intense marbling and the fullest flavour. We’ve paired with our signature hand-rolled pasta and authentic Italian ingredients for an Easter celebration to remember.
This week we’ve filled each of our hand-crafted ravioloni with Farmison & Co lamb of the Manx Loaghtan breed, native to the Isle of Man. Whilst the meat we’ve selected is the best of British, this choice of filling pays homage to Abruzzo and Molise, two regions of Italy where lamb is a staple, due to the long history of shepherding in the south. The dedication to their craft shown by the Manx farmers, is mirrored in the work of the Italian farmers in the foothills of the Apennine Mountains, who walk countless miles each day to tend to their flocks. Paired with a beautiful burro di rosmarino – rosemary butter – the flavours of the lamb are perfectly complemented by the subtle woody impression of this herb. Rosemary can be found thriving in the wild and the perennial nature of its growth means that there is a near-infinite supply available, if you know where to look.
The secret to good food, and as many Italians may argue, to a good life, is to take your time. Rushing the process of cooking often spoils the final dish, whilst pouring hours of love and care into culinary rituals yields mouth-watering results. Our lamb filling is testament to this: with hours spent slowly roasting. Enriched with a generous amount of fresh wild garlic, the mellow flavours blend beautifully adding a delicious depth to the dish. We know you’ll relish each mouthful of our special ravioloni.
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', Pasteurised EGG), Filling (Manx Laughtan Lamb (Origin: UK) (60.4%), Potato (30.2%), Water, Extra Virgin Olive Oil, Wild Garlic, Salt, White Wine (SULPHITES), Black Pepper, Rosemary), Rice Flour
Butter (MILK) (87%), Rosemary (10%), Salt, Black Pepper
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: 525kcal
Following nutritional information is per 100g:
- Energy 954kJ
- Calories 228kcal
- Fat 8.5g
- Of which saturates 3.6g
- Carbohydrates 24.3g
- Of which sugars 1.0g
- Protein 13.3g
- Salt 0.6g
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .