Ricotta & Lemon Ravioli
Ravioli – Ricotta & Lemon
Ravioli are a staple of Italian tradition, dating all the way back to the 1400s. Filled with ricotta and lemon zest, this pasta brings us straight to the valleys of Avellino in the Naples region of Italy. A traditional recipe, these ravioli need nothing more than a touch of light tomato sauce to highlight it’s subtle yet surprising flavour.
DOUGH: (RICE FLOUR, WATER, CORN FLOUR, EGGS, XANTHAN GUM, SALT, VEGETABLE FIBER (LEMON FIBRE)).
STUFFING: (COW MILK RICOTTA (PASTEURIZED COW MILK WHEY, PASTEURIZED COW MILK, SALT), PARMIGIANO REGGIANO CHEESE (COW’S MILK, SALT, RENNET), LEMON JUICE, SALT, PARSLEY).
CONTAINS EGGS AND MILK
1. BRING 1.8L OF WATER TO BOIL, ADD 1-2 TABLESPOONS OF SALT, ADD FROZEN PASTA AND STIR GENTLY.
2. COOK UNCOVERED, STIRRING OCCASIONALLY, UNTIL ALL RAVIOLI RISE TO THE SURFACE (APPROX 3-5 MINUTES)
3. CAREFULLY REMOVE RAVIOLI WITH A SLOTTED SPOON AND SERVE WITH YOUR PREFERRED SAUCE.