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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
  2. Season with a heaped teaspoon of salt.
  3. Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
  4. Gently drop the pansoti into the boiling water and cook for 4 minutes.
  5. 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.
  6. Carefully lift out the pansotti or gently drain through a colander.
  7. Place the ravioli into the minty butter sauce and simmer until the buttery sauce has thickened and coats them.
  8. Transfer the pansotti to a plate and spoon over the butter sauce and finish with pecorino.

ALLERGENS

 

Gluten, egg, lactose

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
  2. Season with a heaped teaspoon of salt.
  3. Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
  4. Gently drop the pansoti into the boiling water and cook for 4 minutes.
  5. 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.
  6. Carefully lift out the pansotti or gently drain through a colander.
  7. Place the ravioli into the minty butter sauce and simmer until the buttery sauce has thickened and coats them.
  8. Transfer the pansotti to a plate and spoon over the butter sauce and finish with pecorino.

ALLERGENS

 

Gluten, egg, lactose

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