COOK WITH US
Spinack & Ricotta Ravioli in butter & sage sauce
INGRIDIENTS 1 x person.
50 Gr Grass fed butter or unsalted.
200 Gr Mediterraneo Spinach Ricotta Ravioli
3 to 4 Fresh Sage leaves
Grana padano cheese.
In a saucepan, add water and rock salt ( To your taste).
Bring to the boil.
Add the Ravioli and cook for 4 minutes.
Drain the Ravioli and keep some of the water.
Put pasta aside.
In a frying pan add the butter + sage and a couple of tablespoons of the cooking water.
Heat it untill the butter is completly melted.
Sprinkle some nutmeg to your taste.
Now, add the Ravioli and mix it all together.
Shaking the pan will help to get more of a creamy finish.
Turn gas off. ( DO NOT ADD CHEESE UNTIL THE GAS IS TURNED OFF)
Grate some Grana Padano cheese ( to your taste ) and black pepper.
Keep shaking the pan left to right or mix everything well with a wooden spoon.
Dish out and enjoy!
Always a big hit with our customers, not to mention a highly recommended staff choice. Try it for yourself and find out why we just can’t stop raving about our delicious selection of Melody Potato.
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