Beetroot & Goat Cheese Ravioli with Nutmeg Butter – DISCONTINUED

Name: Beetroot & Goat Cheese Ravioli with Nutmeg Butter - DISCONTINUED - La Tua Pasta
SKU: Z-RV-Beetroot-GoatCheese-Nutmeg-Dish
Availability: OutOfStock

Serves 1-2

Experience a delightful combination of flavours in our Beetroot & Goat Cheese Ravioli with Nutmeg Butter. These vibrant, artisan Ravioli are filled with a creamy blend of hearty beetroot and tangy goat cheese, creating a harmonious balance of taste and texture. The dish is elegantly finished with a luscious Nutmeg infused Butter, adding a warm, aromatic touch that perfectly complements the rich filling.

Each bite offers a symphony of flavours, making this dish a standout choice for any gourmet meal and ready from packet to plate in under 5 minutes.

Product

Quantity

Beetroot & Goat Cheese Ravioli

Pack Size

250g

Nutmeg Butter (30g) - DISCONTINUED

Temporarily unavailable

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.33

This product is currently unavailable.

SKU Z-RV-Beetroot-GoatCheese-Nutmeg-Dish Category: Discontinued Tags: Beetroot, Bundle, Egg Pasta, Goat Cheese, Nutmeg, Parmesan, Parmigiano, Pasta Delivery, Ravioli, Vegetarian

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Rosé – SJRE Rosato Salento IGT, Mocavero, 2020, Puglia

£27.53

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About Beetroot & Goat Cheese Ravioli with Nutmeg Butter – DISCONTINUED

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Cooking Instructions

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. Bring 2 litres of well-salted water to a boil.
2. Add the Ravioli and cook for 4-5 minutes, depending on preference.
3. Place the Butter into a frying pan on low heat and gently melt it. Add a couple of tablespoons of starchy pasta water; it will help emulsify the butter, ensuring a good coating of the Ravioli.
4. Add the Ravioli to your butter and cook for an extra minute. Stir carefully until all the pasta is well coated.
5. Plate and serve your Ravioli with a generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

Ingredients

Beetroot & Goat Cheese Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Beetroot (54%), Goat Cheese (Milk) (18%), Ricotta cheese (Milk), Breadcrumbs (Wheat Flour, Salt, Yeast). Dusted with rice flour.

Nutmeg Butter: Unsalted butter (98%) (Milk), Nutmeg (2%).

Parmesan: Milk, Salt, Rennet.

Allergens

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Nutritional Facts

Energy (KJ)/100g	905
Energy (Kcal)/100g	215
Fat/100g	5.5
Of which Saturated/100g	2.8
Carbohydrate/100g	30.2
Of which Sugar/100g	3.8
Protein/100g	10.2
Salt/100g	0.6

Storage Insctructions

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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Beetroot & Goat Cheese Ravioli with Nutmeg Butter – DISCONTINUED

Beetroot & Goat Cheese Ravioli

Nutmeg Butter (30g) - DISCONTINUED

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

Wine & Cocktails, Rose Wine

Rosé – SJRE Rosato Salento IGT, Mocavero, 2020, Puglia

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