Treat yourself to some of the finest flavours of the sun-drenched Italian South, with our ‘nduja & burrata girasoli (‘’sunflowers’’ in Italian, in reference to the shape of our ravioli this week). Delicate parcels of fresh pasta conceal a mouth-wateringly decadent filling that showcases some of lo stivale’s best-loved exports. The characteristic, fiery richness of ‘nduja sausage is suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses. Renowned for its buttery consistency and delicate flavour, burrata is crafted by artisan cheesemakers located in the stunning Apulia region of the South. Pronounced an-du-yah, the spicy and spreadable ‘nduja hails from Calabria, likewise located in Southern Italy. This salume (cured meat) blends rich cuts of pork, such as the belly and shoulder, with sweet and spicy paprika and hot Calabrian peppers, boasting a unique flavour that pairs perfectly with delicate burrata, and shines in our ravioloni.
We anoint our ‘nduja & burrata ravioli with fragrant sage butter, lending an earthy aroma and enticing gloss to the dish. We finish our pasta, of course, with an obligatory sprinkling of Italian cheese – buon appetito!
‘Nduja & Burrata Ravioloni (200g):
Pasta 40% (Durum WHEAT Semolina, WHEAT Flour ‘00’, EGG, Water), Filling 60% (Ricotta Cheese (MILK, Cream (MILK), Salt, Acidity Regulator, Lactic Acid), Burrata Cheese (MILK, Salt, Rennet), Nduja (Pork Fat, Pork, Calabrian Hot Pepper, Salt, Spices), Grana Padano (MILK, Salt, Rennet, EGG Lysozyme), Rice Flour
Sage Butter (20g):
Butter (MILK), Sage, Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet