| Flavours |
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Désirée potato & roasted garlic (in egg pasta) |
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Four cheeses–ricotta, sheep's milk cheddar, pecorino &
parmesan (in spinach pasta) |
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Spinach ricotta and pinenuts ( in egg pasta ) |
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Spinach, ricotta & gorgonzola (in egg pasta) |
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Kumara with provolone & nutmeg (in parsley & shallot pasta) |
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Roasted beetroot, ricotta & marjoram (in parsley & shallot pasta) |
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Leek, pancetta & parmesan (in parsley & shallot pasta) |
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Beef, caramelised onions & red wine (in cracked black pepper
pasta) |
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Fresh asparagus, orange zest & shallots (in parsley &
shallot pasta) (seasonal) |
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Three mushrooms (porcini, field & roman browns) (in parsley
& shallot pasta) |
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Leg lamb, tomato, garlic with fresh oregano & rosemary (in egg pasta) |
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Sicilian Chicken (with Red Wine, Capers & Olives) (in cracked black pepper pasta.) |
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Chicken, leek & tarragon (in leek & herb pasta) |
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Veal, mushrooms & white wine (in saffron pasta) |
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Roast Duck with ginger and star anise (in egg pasta) |
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Prawns with chilli, lime and lemongrass (in chilli pasta) |
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Caramelised Root Vegetables with Rosemary and Garlic (in Saffron pasta) |
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Butternut Pumpkin with Goats' Cheese & Fresh Sage |
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Cooking Instructions
Drop frozen ravioli in rapidly
boiling salted water. Stir gently. Return to boil then SIMMER
on LOW HEAT for 5 minutes. Lift out and serve
immediately.
Serving Suggestions
Serve simply with
olive oil (or butter) & a sprinkling of Parmesan &
cracked black pepper OR your favourite sauce OR with sauteed
vegetables folded through.
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Ravioli San Giuseppe - Dessert Ravioli (to shallow fry) |
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Sweet ricotta, currants and citrus peel (in vanilla pastry) |
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Caramelised Apple and Macadamia Nut (in cinnamon pastry) |
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