Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in a one of Prato’s personal letters, dating back to around 1380. Ravioli come from all over Italy, with each location having its own unique take on the filling. This week's ravioli are, in fact, ravioloni - the 'oni' signalling that they are large in side, giving them wonderful fullness.
This week’s ravioloni are hand-filled with oodles of fresh spinaci, grown in abundance in the fields of Tuscany and imparting a vivid green hue, as well as a superfood-worthy dose of nutrients and minerals. Our ravioloni are also filled with ricotta cheese, known for its delicate taste and creamy texture. To finish, we serve our pretty half moons with a modest serving of sage butter and Parmesan cheese, as well as a crunchy grissini crumb, evoking the best of al fresco dining in Italy's spring sun.
Ingredients (allergens in bold and underlined)
Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water, Filling (44%): Spinach (40%), Ricotta (Milk) (40%), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet), Preservative Egg Lysozyme), Salt, Nutmeg, Garlic, Olive Oil
Sage Butter: Butter (Milk), Sage, Salt, Black Pepper
Grissini: Wheat Flour, Olive Oil (14%), Brewer's Yeast, Salt, Malted Wheat Flour
Vegetarian Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
Find recipe card here
Spinach and Ricotta Ravioloni (per portion): 198kCal
Sage Butter (per portion): 100kCal
Grissini (per portion): 16kCal
Vegetarian Cheese (per portion): 34kCal