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Pecorino & Potato Ravioli,Spring Peas, Mint, Onion & Walnut Butter


  • Handmade ravioli
  • Hand churned butter with onion & walnut
  • Fresh garden peas
  • Mint  
  • Parmesan


  1. Bring a large pan of water to boil 
  2. Add the ravioli and cook for 6 minutes 
  3. In a frying pan on a medium heat add the butter, peas and asparagus
  4. Once the pasta is cooked drain and use a ladle of the pasta water to add to the frying pan
  5. Place the ravioli in the frying pan and coat the pasta with the sauce. Sprinkle in the parmesan and tear the mint in. 
  6. Turn the heat off and leave to sit for a minute allowing the mint to infuse into the pasta. Enjoy  

 We would love to see what you have created at home so please share your creations....tag us in @devourdaily on Facebook & Instagram

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