Weekly Pasta Release
One main course portion (175g) of freshly made ravioli handmade by Chef Matteo Covacci at Senator Passage.
BUY ON LINE – PICKUP AT SENATOR’S PASSAGE on Friday 21th October from 12:00 to 19:00
HOW TO COOK THE RAVIOLI:
1lt of water, 100g of pasta, 10g of salt.
Add the salt into the water and bring it to boiling point. Boil the pasta for 2 minutes. Strain it and add it to the warm sauce stirring for an extra minute.
HOW TO STORE PASTA IN THE FRIDGE – Remove the ravioli from the original packaging. Place them on a wooden board or on baking paper making sure they are not touching each other. Store them in the fridge, covered, for a maximum of 8h.
HOW TO STORE PASTA IN THE FREEZER – Place your fresh ravioli in a box with lid and freeze them making sure they are not touching each other. Store them up to 8 weeks. Frozen pasta does not need to be defrosted before cooking.
INGREDIENTS:
-Dough: pasteurized egg yolks, 00 flour (wheat), semola di grano duro (durum wheat), extra virgin olive oil, salt.
-Filling: Beef, pork, chicken, thyme, rosemary, eggs, garlic, parmesan, extra virgin olive oil, black pepper, salt.
It contains eggs, lactose, gluten.
These Ravioli are handmade in an environment where Celery, Crustaceans, Fish, Lupin, Mollusc, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya and Peppers are processed too.
It can contain traces of all the above allergens.
Product subject to natural weight loss.
| Filling | 21Oct (Ravioli del Plin with ), 28Oct – Ravioli with Ricotta and Spinach, 4Nov – Ravioli with Roasted Shrimps, Citrus zest and Mozzarella, 11Nov – Ravioli with Potatoes, Cod and Vanilla oil |
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