HOW TO
“The summer is the time when we get a real feast of great Scottish girolles which work perfectly with a thyme dressing.”
STEP BY STEP
- Bring a pan with 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the ravioli apart if they have clumped at all on their way to you.
- Plunge into the water for 3 minutes.
- Meanwhile warm the supplied pasta water and thyme sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a brief simmer and keep this warm while the pasta cooks.
- Drain the ravioli and add to the saucepan, turn the heat up and swirl around with tongs so they are rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the ravioli and sauce becoming one wonderful glazed mass of goodness.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Sulphites, flour, egg, lactose.
“The summer is the time when we get a real feast of great Scottish girolles which work perfectly with a thyme dressing.”
STEP BY STEP
- Bring a pan with 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the ravioli apart if they have clumped at all on their way to you.
- Plunge into the water for 3 minutes.
- Meanwhile warm the supplied pasta water and thyme sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a brief simmer and keep this warm while the pasta cooks.
- Drain the ravioli and add to the saucepan, turn the heat up and swirl around with tongs so they are rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the ravioli and sauce becoming one wonderful glazed mass of goodness.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Sulphites, flour, egg, lactose.
