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.
This week, we carefully fill each raviolo with fresh Italian tuna and capers. Our ravioli are then served with a simple thyme butter, bringing out the flavour of our fresh Mediterranean tuna, as well as a sprinkling of lemon pangrattato (breadcrumbs), which add crunch and impart soft citrus touch, complementing both tuna and thyme butter alike.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour 00, Eggs, Durum Wheat Flour, Salt, Water) Tuna, Onion, Robiola cheese, Ricotta cheese, Capers, Olive Oil, Parsley, Garlic, Salt
GARNISH INGREDIENTS: Coming soon...
View the recipe card here.
METHOD: 5 minutes
Bring a large pan of salted water to the boil.
Put the thyme butter in a large pan and heat until steaming.
Cook the mezzelune in the boiling water (but leave the flour in the box) for 3-4
minutes until ‘al dente’ (check a corner before removing from the pan).
Once cooked, use a slotted spoon to transfer the mezzelune to the thyme butter. Toss gently together (if not, they break!) with the butter & garnish with the lemon pangrattao. Buon appetito!