If there's one dish that seems to symbolise the natural Italian flair for food, it's ravioli. Not only do they represent chance to show off craftsmanship in form and shape, they also support a real variety of flavours and fillings.
This week's ravioloni are a case in point. Hand-stuffed with fresh beetroot, each raviolone boasts a gorgeous, coral-coloured core. Impressive to look at, and even tastier to devour, our ravioloni are served with our trademark burro e salvia - sage butter - imparting sumptuous lustre and rich, decadent flavour. To finish the dish, a scattering of Parmigiano is all that's required, and we've got to tell you: the combination delicious.
Allergens in bold: Fresh Pasta (Wheat Flour, Durum Wheat Flour, Egg, Salt, Water) Beetroot, Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet), Breadcrumbs (Wheat Flour, Salt, Yeast), Nutmeg, Salt, Parmesan Cheese (Milk)
Butter (Milk), Sage, Salt, Black pepper, Parmesan cheese (Milk)