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Spinach and Ricotta Ravioli with Sage Butter

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  • Regular price £8.00
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    Spinach and Ricotta Ravioli with Sage Butter

    Spinach and ricotta ravioli is a classic combination of filling originating from the Lazio and Basilicata regions.


    Flour, Semolina, Egg, Ricotta, Spinach, Parmesan, Nutmeg, Garlic, Tomato.

    AllergensCereals Containing Gluten, Soya, Egg, Milk.


    Step 1: Bring a pot of salted water to the boil.

    Step 2: Put the sage butter in a pan on a medium heat. Once the butter is melted add fresh water (1/4 cup, 60ml) and allow the sauce to simmer and reduce slightly.

    Step 3: Cook the Ravioli for 3-3.5 minutes depending on how al dente you wish to have it.

    Step 4: When ravioli are ready, add them to the sauce one by one using a slotted spoon.

    Step 5: Gently mix the Ravioli and sauce until a creamy consistency is reached. Taking care not to break the ravioli.

    Step 6: Plate the dish and finish off with parmesan.

    TIPS: Remember to save some pasta water as this will help you loosen up your sauce if it starts to dry.