Organic Ravioli Ricotta & Kale
￼Only the very best quality…
Using traditional family recipes, our exceptional, velvety pasta is made using durum semolina, soft wheat flour and a minimum of eight eggs. Together with top quality Italian ingredients, carefully selected Australian meat, farm fresh vegetables, local seafood and gourmet cheeses are used to produce our delicious, flavoursome fillings. We don’t use any artificial colours, flavours or preservatives, instead we create superior products that preserve the integrity of the ingredients.
- 100% Natural ingredients
- 300 gram net
- Serves 2
Organic Ravioli Ricotta & Kale ingredients:
Ravioli Kale & Ricotta recipe suggestion: for 2 People
- 2 purple garlic cloves,
- 200 gm Cherry tomatoes,
- good extra virgin olive oil,
- sea salt,
- cracked black pepper,
- fresh basil,
- fresh thyme,
- half red onion,
- toasted pine nuts
- 100gm of pesto sauce from I pastai range.
Process: Simply place a large pot on your stove, fill this up with hot water from your kettle, 2 lt. of water will do for cooking 300gm of our Ravioli, add salt to it and taste it, you should be able to taste the saltines, if it’s too bland add bit more salt to it.
Place your cherry tomato on a baking tray, dress with salt, pepper, thyme, 1 clove of sliced garlic and olive oil, braised them for 15 minutes in the oven at 180 Degrease.
In a large non-stick frying pan with high edges, place a drizzle of oil, add the whole garlic simply squash with the skin on (this is you like the flavour of the garlic to be mild, you will be able to give the sauce only the perfume and aroma, but able to keep aside the garlic at the end) or simply chopped or sliced and place in the oil, to gently stir-fry without burning, only 30/40 second will do release the aroma, add the chopped red onions, the braised tomato, season with salt and crack pepper, the tomato will only need about 5 minutes, you can add a little of boiling water to help simmer the tomato.
Place you pasta strait from the packet into the boiling water, stir gently in the first minute avoiding any pasta to stick to the bottom of the pot.
Stir time to time until it’s cooked, usually all our pasta takes 3-4 minutes to cook, drain the pasta and mixed with the sauce, on gentle fire.
After plating your pasta you garnish it with the toasted pine nuts and drizzle with pesto.
Enjoy your ricotta and spinach ravioli, simple, quick, low in fat, fresh, preservative and additive free.
I Pastai with many years of experience deliver the best Italian fresh pasta right here in Australia,
Enjoy with friends and family exactly like Italian family do.