Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in a merchant of Prato’s personal letters, dating back to roughly 1380. Unlike many other types of pasta, there is no one specific place of origin for ravioli. Instead, ravioli come from all over Italy, with each location having their own unique take on the filling.
Filled with leeks and Emmental cheese, these ravioli are served with adelicate thyme butter and Parmigiano cheese, giving perfect balance and texture to this wonderful treat.
Leek Emmenthal Ravioloni (250g; 672kCal). Pasta (50%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water
Filling (50%): Leeks (66%), Emmental Cheese (Milk, Salt, Microbial Rennet) (17%), Ricotta Cheese (Milk), Salt, Black Pepper
Thyme Butter (25g;150kCal). Butter (Milk), Thyme, Salt, Black Pepper
Parmesan (8g;42kCal). Parmesan Cheese (Milk), Salt, Vegetarian Rennet
Find recipe card here