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Three Cheese Ravioli

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DETAILS ABOUT THIS MEAL
The earliest known mention of ravioli is in the personal letters of an Italian merchant from Prato in the 14th century. Derived from the Italian word ‘riavvolgere’ which means ‘to wrap’, these tiny discs of pasta stuffed with meat/veggies are served typically on Fridays in Italian households – an Italian tradition. Teeming in our creamy, house-special three-cheese sauce are raviolis stuffed with spinach and paneer – there’s no returning from this fantasy. We’ve warned you. Serves 1.
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INGREDIENTS
Egg, Semolina, Paneer, Spinach, Cherry Tomato, Basil, Olive, Béchamel, Nutmeg, Parmesan, Butter

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