For this dish, we were inspired by the tradition of foraging for asparagus in Sardinia. Asparagus have grown in the wild in Sardinia for centuries and the locals have foraged for them in the countryside of this island for just as long. When springtime arrives, these hardy stalks emerge from the ground, just waiting to be picked. The plant is thorny and will put up a fight so asparagus harvesting requires rubber boots and gloves and a resolute mindset. However, a handful of freshly foraged asparagus spears is well worth the effort.
Since you can’t travel to Sardinia to harvest your own asparagus, we figured we’d bring the asparagus to you in these delicious asparagus-filled ravioli. We pair the asparagus with another Sardinian tradition - pecorino. This sheep’s milk cheese has a slight nutty characteristic which beautifully accents the savoury and earthy flavour of the asparagus. To finish this dish, we serve our ravioli with sage butter sauce for a delightful creaminess. We hope that with every bite of this delicious ravioli, you’ll be transported to the Sardinian countryside, in reach of a wild asparagus spear.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Liquid Pasteurized EGGS (24.3%), Water), Filling (Green Asparagus (59%), Ricotta Cheese (Pasteurised Cow MILK), Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Mascarpone Cheese (Pasteurised MILK, Cream (MILK), Acidity Regulator: Citric Acid), Pecorino (Sheep’s MILK, Salt, Rennet) (5%), Shallots, Butter (Pasteurised Cow MILK), Potato Flakes, Salt, White Pepper)
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
RECIPE CARD
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NUTRITION
Calories per serving: 614kcal
Following nutritional information is per 100g:
- Energy 1122kJ
- Calories 269kcal
- Fat 16.5g
- Of which saturates 10.1g
- Carbohydrates 21.3g
- Of which sugars 2.5g
- Protein 8.3g
- Salt 1.1g
