Fresh Pea & Mint Ravioli, 300g


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Pasta should be consumed on the day of delivery or the following day. Alternatively please freeze the pasta, which can be cooked directly from frozen.

We have been making fresh homemade pasta since we first opened our delicatessen in Soho in 1944.

Our pea, mint and ricotta is a lovely, light spring filling. Traditionally served with butter (or olive oil) at our delicatessen in Soho it is also delicious tossed in some of our homemade basil pesto. Finish with Ricotta salata, pecorino or Parmigiano Reggiano.

Portion Size
300g / roughly 20 pieces of ravioli - 2 portions (150g per person)

Cooking Instructions
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add ravili and cook for around four minutes or longer if necessary. Remove with a slotted spoon or use a colander. Add the pasta to a pan or dish with olive oil / butter/ chosen sauce. Carefully combine and season with salt and pepper to taste. Plate up and finish with freshly grated Parmigiano Reggiano.

Store in fridge.

Consume within 3 days (there's around a 3-day shelf life for fresh pasta and homemade sauces).
Our fresh pasta can be frozen for up to 3 months. Cook directly from frozen. Do not defrost. When cooking filled pasta from frozen add 2 - 3 minutes to normal cooking time.

Type 00 flour, eggs, peas, mint, ricotta, vegetable stock, extra virgin olive oil, garlic, shallot, Grana Padano, salt, pepper

Gluten / Wheat, Eggs, Dairy / Milk, Celery