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Recipe: Spinach & Ricotta Ravioli with Nutmeg Butter

Difficulty

Beginner

Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins

Serves

1-2

Description

A variant on a classic flavour. Spinach Ricotta ravioli is probably one of the most revered filled ravioli flavours (it is certainly one of our best sellers!). In this twist we substitute the classic Burro e Salvia, butter and sage, for nutmeg butter instead. This version adds a dash of woody, nutty, warm, sweetness which the nutmeg brings to the dish. The roundness of the butter and the warm spiciness of the nutmeg is balanced with the saltiness of the Parmesan.

Ingredients

250 kg La Tua Pasta Ravioli Spinach & Ricotta
30 g La Tua Pasta Nutmeg Butter
30 g Parmigiano Reggiano

Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.

Instructions

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

Bring the water to a gentle boil and put in the ravioli.

Cook for 3 – 4 minutes depending on preference.

Gently melt the Nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta water makes into the pan with the Nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.

Buon Appetito!

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