This week, we’re visiting Tuscany - Toscana in Italian - as part of our #ItalyAtHome initiative. This dish was dreamt up in order to take you to one of Tuscany’s most idyllic scenes: atop the region’s beautiful rolling hills, with a gorgeous view across the fields and towns of the region. And whilst we can only take you there vicariously, we can promise that, should you look out from a hilltop in Tuscany, you’ll have a good chance of seeing cavolo nero, or Tuscan kale, growing below.
Literally ‘black kale’ in Italian, this special crop has been grown in Tuscany for hundreds, if not thousands, of years. Once deemed a peasant crop, modern Tuscan cuisine has celebrated cavolo nero and made it widely sought after by gourmands across the world, who love its distinctive, earthy flavour and beautiful, deep green leaves.
This week, we’ve sourced the very best cavolo nero to create a simple, but quintessentially Tuscan, filling for our ravioli. To serve, we’ve included a lemon and garlic butter. Lemon has a wonderful ability to bring out the flavour of cavolo nero - indeed, all kales - whilst the fragrant garlic, which will be heady in the air when you prepare this dish, promises to whisk you - vicariously - away to one of Italy’s most special regions.
Pasta (Durum WHEAT Semola, Soft WHEAT Flour, EGG, Preservative E202, Rice Flour), Filling (Ricotta Cheese (MILK), Black Cabbage (18%), Hard Grated Cheese (MILK), Emulsifier (Potato Flakes, Starch, Rice Flour, Vegetable Fibre), Salt, Lemon Zest, Nutmeg, White Pepper, Preservative E202)
Butter (MILK), Garlic, Lemon Peel, Black Pepper