This dish reminds us of sunshine on a plate. Each of these ravioloni are filled with a summer-evoking combination of mascarpone, fresh lemon zest and wild fennel (known in Italy as finocchio, which is particularly associated with Sicily, where it grows abundantly in the wilderness of the island’s interior). The crowning jewel, though, is the morsels of smoked salmon found in the ripieno (filling) of this pasta. Their pretty, coral colour is beautiful alongside the vibrant yellow of the lemon and green of the fennel, but, more importantly, the flavour combination might best be described as ambrosial - that is to say, heavenly in its deliciousness.
This is because mascarpone, a mellow Italian soft cheese, provides a sort of blank canvas for the smoked salmon and aromatics to make themselves known, whilst, at the same time, tempering the strong flavour of the fish. We serve our ravioloni with a butter sauce infused with fronds of fresh dill, a fantastic herb to pair with both salmon and lemon. A final scattering of lemon-infused pangrattato (breadcrumbs) brings crunch and rounds off the light, refreshing character of this dish.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the lemon pangrattato. Serve immediately. Buon appetito!
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Liquid Pasteurised EGG), Filling (Cream Cheese (Full Fat Soft Cheese (MILK), Salt, Stabilliser: Locust Bean Gum, Acid: Citric Acid), Smoked Salmon (Salmon (Farmed in Norway, Scotland, Faroe Islands or Iceland) (FISH), Salt, Sugar), Wild Fennel Seed, Lemon Zest, Salt, Black Pepper), Rice Flour
Butter (MILK) (87%), Dill (10%)
Breadcrumbs (WHEAT Flour, Water, Yeast, Extra Virgin Olive Oil, Salt, Ethylalcohol, WHEAT Gluten, Malted WHEAT Flour, Dehydrated Deactivated RYE Sourdough), Extra Virgin Olive Oil, Salt, Black Pepper
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 545kcal
Following nutritional information is per 100g:
- Energy 1011kJ
- Calories 242kcal
- Fat 12g
- Of which saturates 7.3g
- Carbohydrates 23g
- Of which sugars 2.9g
- Protein 10g
- Salt 1.4g