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RaviOllie brings a taste of Italy to Surrey with fresh ravioli

PUBLISHED: 08:54 21 April 2017 | UPDATED: 08:54 21 April 2017

Kingston chef Oliver Greenhalgh working his magic with ravioli

Kingston chef Oliver Greenhalgh working his magic with ravioli

Archant

Aiming to re-invent ravioli with Surrey ingredients is a bold ambition, but having launched RaviOllie last year it’s one that Kingston upon Thames-based chef Oliver Greenhalgh takes seriously…

Pork and caramelised onion with sage butter ravioli from RaviOlliePork and caramelised onion with sage butter ravioli from RaviOllie

Originally published in Surrey Life magazine April 2017

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First things first, why ravioli?

Ravioli is delicious. Those that have been to Italy will understand there is not much better than an amazing filling encased in thin ‘al dente’ pasta, accompanied with a nice olive oil and some Parmesan. We all eat it, however the quality of the ravioli available in the market is terrible; the pasta is too thick and the filling tends to be tasteless.

What makes yours special?

Firstly, it’s all handmade – meaning the pasta is fantastically thin and fresh. We freeze it during the drying process. This means its freshness is locked in and when you cook it, in four minutes, it is ‘al dente’ and as fresh as if it has just been rolled. The other special thing about our ravioli is the filling. We use locally-sourced and free-range ingredients all from around the Surrey Hills.

Where can people buy it?

People can visit our market stall and it’s available to take home in several delis and farm shops around Surrey – details of where are on our Facebook page. Finally, if people fancy a meal out, the Plough Inn in Coldharbour is the first pub to put it on the menu in its restaurant. The chef there is fantastic and her sauce and our ravioli is an unbelievable match.

What are the most common ravioli mistakes?

What’s so great about ravioli is that it’s such a fun activity to do with the family at home (although very messy!). The big mistake people make though is to make the pasta too dry – this can be due to them not kneading it enough or perhaps not including enough eggs. You should be able to stick it around the filling with just water and it won’t break when you cook it.

For more information, visit raviollie.co.uk

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