Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in a merchant of Prato’s personal letters, dating back to roughly 1380. Unlike many other types of pasta, there is no one specific place of origin for ravioli. Instead, ravioli come from all over Italy, with each location having their own unique take on the filling. Additionally, ravioli made their way to England long before most other types of pasta, around the same time they started appearing in Italian cuisine. We fill our ravioli with Italian salsiccia (sausage), which has been loved by Italians since Ancient Roman times, and top them with burro e salvia (sage butter), which enhances the spices used to season the meat. We then add Taralli breadcrumbs, which is an Italian snack food similar to hard pretzels (but much nicer, of course). The breadcrumbs add a little crunch to the ravioli, without diminishing any of the flavour of the traditional dish.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour), Italian sausage, Butter, Sage
GARNISH INGREDIENTS: Taralli breadcrumbs (Wheat flour, Yeast, Water, Olive oil, Fennel seeds, Black Pepper, Salt), Parmesan cheese