Spinach & Ricotta Truffle Ravioli

Ingredients:(Serves 2)

- 310g Spinach & Ricotta Ravioli

- 3 tbsp salted butter 

- 1 clove garlic

- 1/2 tbsp chopped fresh rosemary

- 150ml chicken broth

- Signature Truffle Dust

Directions:

- Make the Butter Sauce: Grab a pan and get it on a medium heat. Chuck in your butter and let it do its thing. Toss in the rosemary and garlic, and let them sizzle for about 30 seconds to a minute. Now splash in the chicken broth, and crank up the heat until it’s bubbling away. Add a bit of salt and pepper, then let it simmer for 5 minutes until it thickens up a bit.

- Cook the Ravioli: While that’s happening, get a big pot of salted water on the boil. Pop your ravioli in (don’t overcrowd—go in batches if you need to) and cook them for 1–2 minutes until they float to the top. Scoop them out with a slotted spoon and drain well.

- Bring It Together: Plate up those pillowy ravioli in bowls, then spoon that golden, herby butter sauce all over them. Shower with truffle dust & sprinkle over some fresh parsley. Now get stuck in!