Our La Tua Pasta for this week will be –

Asparagus Tortelloni with fresh asparagus hand-folded in La Tua fresh pasta. The Tortelloni are filled with a creamy and flavourful mixture of asparagus, ricotta cheese, and Parmesan cheese.

The pasta goes well  served with a simple yet flavourful lemon butter sauce that adds a bright and tangy contrast to the richness of the Tortelloni filling.  It can be garnished with additional Parmesan cheese, lemon zest, and fresh herbs, such as chives or parsley, for an extra touch of colour and flavour.

La Tua artisan Peas & Shallot Vegan* Ravioli are square-shaped pasta parcels (made with durum wheat flour and water) stuffed with a simple but delicious filling of green peas and tasty shallots sautéed in Extra Virgin Olive Oil. They are best served with a Tomato Sauce or any sauce of your choice.

Spinach & Ricotta Ravioli – These Ravioli are square-shaped pasta parcels made from 00 and Durum Wheat flour with a high free-range egg content (30%) – this is a sign of superior quality. Spinach & Ricotta Ravioli is the most traditional and well-known Italian variety of ravioli. The delicious and creamy filling is made from scratch in the La Tua’s London kitchen by cooking whole spinach leaves with a bit of garlic and then adding fresh ricotta cheese and Italian grated cheese. This filling is a firm favourite which is only reflected by the number of awards it’s acquired. We suggest serving up with olive oil and Parmigiano Reggiano or gently coating with a Sage Butter Sauce.

Cacio & Pepe Ravioli – Cacio & Pepe literally means cheese and pepper and that is exactly the filling of this delicious tortelloni.

La Tua Potato Gnocchi are delicious soft potato dumplings. They are freshly made using premium Italian ingredients. They are soft and light in texture, and cook in only a few minutes in boiling water. They are extremely versatile and can be served with any sauce. If you prefer them crispy, just pan fry them in butter or tossed with pan fried veg.  Suitable for vegans*. Suitable for freezing