Fresh Pea & Shallot Ravioli with Cheese, Chive Butter e Grissini (V.)
Fresh Pea & Shallot Ravioli with Cheese, Chive Butter e Grissini (V.)
Fresh Pea & Shallot Ravioli with Cheese, Chive Butter e Grissini (V.)

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Fresh Pea & Shallot Ravioli with Cheese, Chive Butter e Grissini (V.)

Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in the merchant of Prato, 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.

Filled with fresh peas and gently sautéed shallots, these ravioli are served with a delicate chive butter and crushed grissini, giving perfect balance and texture to this wonderful treat.

INGREDIENTS (allergens in bold and underlined):

Pasta (50%):  Wheat Flour, Egg, Durum Wheat Flour  Salt, Water

Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Butter (Milk), Water, Salt.

Chive Butter: Butter (Milk), Chives, Salt, Pepper

Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour

Vegetarian Cheese: Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme

 

Find recipe card here

Spring Pea & Shallot Ravioli with Parmesan, Chive Butter & Grissini Grams Calories
Spring Pea & Shallot Ravioli 200g 420kCal
Chive Butter  25g 150kCal
Vegetarian Cheese 8g 42kCal
Crushed Grissini 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in the merchant of Prato, 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.

Filled with fresh peas and gently sautéed shallots, these ravioli are served with a delicate chive butter and crushed grissini, giving perfect balance and texture to this wonderful treat.

Ingredients

INGREDIENTS (allergens in bold and underlined):

Pasta (50%):  Wheat Flour, Egg, Durum Wheat Flour  Salt, Water

Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Butter (Milk), Water, Salt.

Chive Butter: Butter (Milk), Chives, Salt, Pepper

Crushed Grissini: Wheat Flour, Olive Oil, Brewer's Yeast, Salt, Malted Wheat Flour

Vegetarian Cheese: Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme

 

Recipe Card

Find recipe card here

Nutrition

Spring Pea & Shallot Ravioli with Parmesan, Chive Butter & Grissini Grams Calories
Spring Pea & Shallot Ravioli 200g 420kCal
Chive Butter  25g 150kCal
Vegetarian Cheese 8g 42kCal
Crushed Grissini 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only.