Ravioli with Spinach & Ricotta filling (v)

Pasta Evangelists

Ravioli with Spinach & Ricotta filling (v)

The earliest record of Venetian ravioli date back to the mid-14th-century, where a recipe was documented in Libro per Cuoco, an early cookbook. This record details a recipe similar to what we still eat today: green herbs blanched and minced, mixed with a beaten egg and fresh cheese. Magro translates to skinny or without fat. This is a dish that is traditionally eaten during the 40-day period before Easter, known as Lent, where people abstain from meat. Our recipe, in partnership with Venetian-inspired Polpo, is handmade ravioli filled with spinach that has been mixed with fresh ricotta and parmesan cheese. We then top our ravioli with Italian butter, which brings out the richness of the ricotta flavour.

(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Spinach, Ricotta cheese, Parmesan cheese

GARNISH INGREDIENTS: Sage Butter, Parmesan cheese, Toasted pine nuts

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Story

The earliest record of Venetian ravioli date back to the mid-14th-century, where a recipe was documented in Libro per Cuoco, an early cookbook. This record details a recipe similar to what we still eat today: green herbs blanched and minced, mixed with a beaten egg and fresh cheese. Magro translates to skinny or without fat. This is a dish that is traditionally eaten during the 40-day period before Easter, known as Lent, where people abstain from meat. Our recipe, in partnership with Venetian-inspired Polpo, is handmade ravioli filled with spinach that has been mixed with fresh ricotta and parmesan cheese. We then top our ravioli with Italian butter, which brings out the richness of the ricotta flavour.

Ingredients

(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Spinach, Ricotta cheese, Parmesan cheese

GARNISH INGREDIENTS: Sage Butter, Parmesan cheese, Toasted pine nuts

Recipe Card

Download the recipe card