HOW TO

Asparagus, spinach and ricotta pansotti with mint, pecorino and butter

Elegant, luxurious little parcels of spring

Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
Season with a heaped teaspoon of salt.
Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
Gently drop the pansoti into the boiling water and cook for 4 minutes.
Meanwhile, warm the supplied pasta water and mint butter in a pan, preferably with curved sides so you can swirl the pansotti easily. Bring to a simmer while stirring. Keep this warm while the ravioli cooks.
Carefully lift out the pansotti or gently drain through a colander.
Place the ravioli into the minty butter sauce and simmer until the buttery sauce has thickened and coats them.
Transfer the pansotti to a plate and spoon over the butter sauce and finish with pecorino.

Gluten, egg, lactose

Elegant, luxurious little parcels of spring

Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
Season with a heaped teaspoon of salt.
Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
Gently drop the pansoti into the boiling water and cook for 4 minutes.
Meanwhile, warm the supplied pasta water and mint butter in a pan, preferably with curved sides so you can swirl the pansotti easily. Bring to a simmer while stirring. Keep this warm while the ravioli cooks.
Carefully lift out the pansotti or gently drain through a colander.
Place the ravioli into the minty butter sauce and simmer until the buttery sauce has thickened and coats them.
Transfer the pansotti to a plate and spoon over the butter sauce and finish with pecorino.

Gluten, egg, lactose

WE'RE TAKING A BREAK WHILE WE OPEN OUR BRAND NEW RESTAURANT