Our fresh filled pasta has been very popular, particularly at markets and for local delivery. Here are some ideas we like for serving. You are always welcome to pick your own bunch of herbs from outside the shop when visiting too, as all of these fillings are so flavoursome that they are delicious with just a drizzle of oil/melted butter and a herb of your choice.
Prepare the pasta by adding to a pan of boiling water and simmering gently for 3-5 minutes. Keep an eye on them when they rise to the top and remove with a slotted spoon. Adding a splash of the cooking water too gives them a good glossy coating of the sauce.
Beetroot and Goat Cheese Ravioli with Walnut Pesto
In a blender whizz up some parsley, olive oil, walnuts, pecorino and/or parmigiano, a squeeze of lemon juice, garlic, salt and pepper. I like to estimate and play with the quantities but for a more precise recipe you could try this one
I also really like this pasta with a dressing made of olive oil and Bumblees Tarragon vinegar.
Gnocchi with Truffle Butter
Pair the fresh gnocchi with slithers of our truffle butter tossed through.
You can find it here
Aubergine Parmigiana or Basil and Ricotta Tortelloni are both good with a tomato sauce, as is the Wild Boar. Find one here.
Pea and Shallot Ravioli with Lemon Butter
Toss through some lemon butter and breadcrumbs for a little texture.
To create the lemon butter, soften 100 g of butter/dairy-free spread then mix until fluffy with an electric mixer. Grate in 1 tsp of lemon zest and a squeeze of lemon juice the whip until blended. Pot it and chill until ready to use.
This is also a lovely way to accompany the Asparagus Tortelloni.
Spinach and Ricotta Ravioli with Nutmeg Butter
As above but switch the lemon for 1/4 teaspoon of ground nutmeg.
Pumpkin and Sage Tortelloni with Sage Butter
As above but use a little chopped fresh sage. We like to top our finished pasta dish with a fried sage leaf too. Heat oil in a small pan on a medium-high heat. Fry around 6 sage leaves at a time until crisp, this should only take 2–3 seconds. Pop onto kitchen paper and sprinkle over a little sea salt.
And finally, one way we love to serve our tortelloni is with two or three on top of a soup. Here they are topping off a tomato and cavolo nero blend.
We think these dishes all make a perfect special meal even when you are short on time. Please do let us know if you find any ways that you love to serve our pasta!
Buon Appetito!