This week it’s back to our favourite type of pasta: ravioli! You might remember our spinach and ricotta recipe, from way back in the early days of our blog. That was our original family dish, but we also use to make the occasional meat or pumpkin filled variety, which is what’s inspired this week’s pasta. A simple but satisfying mix of earthy dough, creamy filling, and crispy little bits of meat!

Little Al and I were playing around with cookie cutters, making a lot of mess and noise, when we came up with this week’s shape. It’s kind of close to funghini pasta, so that’s what we’re calling it. We wanted to pair it with a rich, spicy arrabbiata sauce, and this shape allowed us to work in some two-tone laminated goodness of spinach and paprika doughs: one flavour to contrast with the sugo and one to complement. These fun guys were the result.