Delicate, fragrant, and full of flavour, our Goat’s Cheese & Sage Cappelletti is a celebration of balance. Each tender pasta parcel is filled with tangy, creamy goat’s cheese infused with fresh sage, bringing earthy depth and herbaceous aroma to every bite.
Perfectly paired with our nutty, aromatic Burro Bruciato sauce, the rich, caramelised flavours elevate the ravioli into a truly indulgent dish.
One portion is approx 200g (one serve/per person).
Delicate, fragrant, and full of flavour, our Goat’s Cheese & Sage Cappelletti is a celebration of balance. Each t...
Preparation
Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
Strain the pasta through a colander and toss gently through the sauce.
Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
Sprinkle with pangrattato, torn oregano leaves and grated or shaved cheese.
As our pasta is a handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. Pasta weight may also differ by 5g more or less. Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.
Best enjoyed with
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