The flavour of roasted red pepper combined with the sharp bite of Pecorino in the filling for this ravioli is sure. to delight. Red pepper is commonplace in the cuisine of the Italian island of Sardinia. From the pepperonata (a colourful accompaniment to grilled meat) to caponata, enjoyed when the sun is at its most ferocious, the humble pepper is the centrepiece of many culinary delights from this picture-perfect island. Sardinia is also known for its population of sheep and production of Pecorino Sardo, an aged cheese made from sheep’s milk.
This dish is therefore a true homage to the island. Pecorino, with its tangy bite, is a perfect partner for red pepper in this filling. To finish our ravioli, we’ve opted for a thyme butter sauce. Thyme, with its slightly sweet flavour and warm, peppery notes, adds depth to this dish without overpowering the flavours in the filling. Top with a scattering of Italian cheese and you’ll feel the warm island breeze in every bite.
In Sardinia, you can ask any passerby - albeit in Sardu, the local language - what the secret to the island’s cuisine is and, should you understand the vernacular, they will tell you that the perfect Sardinian dish relies not on elaborate preparation but the use of as few ingredients as possible. Each, however, must be exquisite. And it’s this stripped-back list of ingredients that makes this filled pasta so special. Crafted with vibrant red peppers and delicious Pecorino cheese, this dish, and the island of Sardinia which inspired it, are the pinnacle of Italian summer glamour: simply dressed, vibrant and full of character.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG), Filling (Ricotta Cheese (Cow's MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Red Pepper (18%), Pecorino (Sheep's MILK (15%), Salt), Shallots, Olive Oil, Potato Flakes, Salt, White Pepper), Rice Flour
Butter (MILK) (87%), Thyme (10%), Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
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Calories per serving: 631kcal
Following nutritional information is per 100g:
- Energy 1155kJ
- Calories 277kcal
- Fat 14.3g
- Of which saturates 8.6g
- Carbohydrates 25.0g
- Of which sugars 2.3g
- Protein 11.7g
- Salt 0.8g