Pistachio & cheese ravioli
Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at home.
￼Only the very best quality…
We use durum semolina, soft wheat flour and a minimum of eight eggs to make our exceptional, velvety pasta. 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
- 500 gram net
- Serves 3
Quadrati di Formaggio Ingredients:
Cheese and pistachio ravioli with peas and mushroom
Quadrati di formaggio
Recipe suggestion: for 3 People
- 2 purple garlic cloves
- 300 gr of frozen peas
- fresh thyme
- sea salt
- cracked black pepper
- good extra virgin olive oil
- n.10 white mushroom
- 30 gr of butter
- fresh shaved parmesan
- 30 gr. unsalted pistachio nuts chopped.
Process: Simply place a large pot on your stove, fill this up with hot water from your kettle, 3 lt. of water will do for cooking 500 gr 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.
This is a favourite one, I love pistachio, peas and mushroom, they get along well together.
First we have to cut the Mushroom in quarters and keep aside.
Blanch the frozen peas for few minutes, remove from the water and set aside. You can blanch them in the same water where you will cook the pasta later, practical and less mess to clean up.
In a large non-stick frying pan with high edges, melt the butter, garlic just squashed with skin on, (you will remove the garlic before blitzing everything) add pistachio, and the peas, keep just a small hand full on the side for after, gently cook for 5 minutes, season with salt and crack pepper, add the fresh basil, place everything in the blender and blitz to a creamy consistency, add a small ladle of boiling water if the consistency of the pea sauce is to thick, keep aside and warm.
Fry the other garlic and the fresh thyme in the remaining butter, add the mushroom and the remaining peas, add just a small ladle of boiling water, salt and pepper and keep warm.
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 mushroom, on gentle fire just for few seconds.
Strain the pasta and dress with the cooked mushroom and peas you kept a side in the frypan.
Distribute the creamy pea sauce on the plate, portion the ravioli on top, sprinkle with shaved parmesan and the chopped pistachio and voila’ ……ready to eat!
Enjoy your perfect Plate of quadrati al formaggio a fresh recipe for the summer, simple, quick, low fat and high in fibre, 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.