Our own home-infused flavoured butters are the perfect way to finish off your ravioli dish.
Add these to a pan on a low heat whilst your ravioli is cooking. Let the butter melt a bit and add the cooked ravioli to the butter, add 1 tbsp of the pasta water into the pan. Stir the pasta around the pan to emulsify the butter and create a silky sauce that coats each piece of ravioli. Serve straight away.
Sage butter - Spinach & Ricotta, Pork sausage, Wild mushroom and truffle,
Garlic & Parsley butter - Squid ink-stained king prawn & Crayfish, Crab mascarpone & Dill, Wild mushroom and blue cheese,
Thyme butter - Beeg ragu, Caramelised pear & Goats cheese