Salmon & Mascarpone Ravioloni with Dill Butter & Lemon Pangrattato

Whilst not strictly native to the Mediterranean, salmon ('salmone' in Italian) has nevertheless featured in Italian gastronomy for many decades. Salmon has become particularly prolific in the restaurants and trattorie lining the the Italian Riviera, where it's often combined with soft, delicate cheeses (like mascarpone, our choice here) and fresh herbs. Curiously, salmon is one of the few seafood-filled pastas where Italians countenance the addition of cheese when serving. Our preference, though, given the rich mascarpone-based filling and dill butter sauce accompaniment, is to forgo the formaggio here.

In preparing these ravioloni, our chefs combine Italian mascarpone cheese, which is mellow and recognised for its ability to carry other flavours, with fresh, coral-coloured salmon. Once filled, each ravioloni is carefully sealed to protect the filling. This week's limited edition salmon pasta is served with a dill-infused butter. Whilst dill is only seldom seen in Italian kitchens, its pretty green fronds and fresh anise notes are both beautiful and delicious when enjoyed with salmon. To finish, we add a sprinkling of lemon pangrattato, which always seems to spirit us away to the Italian seaside.

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