Spring Greens and Ricotta Ravioli, 300g


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

Bringing together some of our favourite Spring Greens and combining them with creamy Ricotta makes for wonderfully fragrant Ravioli, which we like to pair simply with butter and sage. Excellent also with our homemade basil pesto for a beautifully fresh Spring dish.

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 Ravioli and cook for around 4 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 / sage / chosen sauce. Carefully combine and season with salt and pepper to taste.
Plate up and finish with freshly grated Parmigiano Reggiano.

Keep refrigerated and consume by the use-by date.

Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.

This pasta should be consumed on the day of delivery or frozen immediately on receipt following the storage instructions above.

Pasta Dough (Flour, Pasteurised Eggs, Semolina, Salt), Spring Greens (Cabbage, Shallot, New Potato, Garlic, Parsley, Lovage), Ricotta, Butter, Wine, Hard Italian Cheese, Nutmeg

Wheat (Gluten), Dairy (Milk), Eggs, Sulphites, Citric Acid