Burrata & Fresh Marjoram Ravioloni with Truffle Butter & Hazelnuts

Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in one of Prato’s personal letters, dating back to around 1380. Ravioli come from all over Italy, with each location having its own unique take on the filling. Ravioloni are simply large ravioli as the suffix “-oni” in Italian means big or large. And whilst ‘ravioli’ might be widely known, even generic, the filling we’ve prepared for this pasta is, we hope, anything but.

Indeed, for its base we look to the southern region of Puglia, where burrata, a fresh cheese made from mozzarella and cheese, is produced. We like to think of burrata as the jewel in the crown of Italian cheeses: it is celestial in its fresh, milky lightness yet somehow feels utterly indulgent. We combine this distinguished formaggio with fresh marjoram, a herb not widely used in the UK but beloved of Italian cooks for its delicate flavour and aroma. The softer-spoken sibling of oregano, marjoram’s complex but understated flavour serves well here, as it allows for the milky flavour of the burrata to be enjoyed without interruption.

To serve, we’ve selected a beautiful black truffle butter (another fantastic pairing for burrata) and a smattering of hazelnuts from Piedmont in the Italian northwest. A decadent treat if we’ve ever seen one.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.