Pear, pine nut and pecorino ravioli with sage butter
Silky homemade pasta parcels encase a sweet and salty filling of grated pear, toasted pine nuts and sharp pecorino. They…
ravioli
Ricotta and nutmeg ravioli with sage butter sauce
Soft, freshly rolled pasta filled with creamy ricotta and warm nutmeg, finished in a nutty sage butter that clings to…
Herb and ricotta ravioli with buttered leeks
Delicate herb-infused ricotta enveloped in silky handmade pasta, bathed in buttery leeks with a hint of nutmeg. This herb and…
Wild garlic ravioli, sage butter, primavera vegetables and bruschetta
Indulge in an exquisite Italian dinner designed for two, showcasing velvety pasta, delectable vegetables, and tantalizing bruschetta By Matt Tebbutt…
Potato ravioli with courgette and spinach
By Theo Randall From Saturday Kitchen Ingredients For the the pasta dough 350g/12oz tipo ’00’ flour 25g/1oz fine semolina flour, plus extra for dusting…
Ravioli of lamb shoulder with anchovy dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the ravioli 4 tbsp olive oil ½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped 2 carrots,…
Mantua chicken salad with parsley ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mantua chicken salad 1 large free-range chicken 150g/5½oz pine nuts 200ml/7fl oz red wine…
Truffled potato and egg ravioli with porcini sauce
By Matt Tebbutt From Saturday Kitchen Method To make the pasta, place the flour and semolina in a large mixing…
Ricotta and fennel spinach ravioli
Equipment needed: Pasta machine By Theo Randall From Saturday Kitchen Ingredients For the pasta dough 350g/12oz 00 flour 25g/1oz fine semolina flour, plus extra…
