After a lengthy cookbook-related creative hiatus, I’m so excited to share with you one of our most delicious recipes yet. South America has always been one of Pasta et Al’s most enthusiastic audiences, and this dish is built on the flavours of the Argentinian locro, a hearty stew of meat and vegetables. We’ve combined these elements with our unbeatable bone broth, producing a clear stock of beef, chorizo, butternut pumpkin, and baby corn. After straining, those ingredients are combined with a punchy chimichurri, forming the filling for our tortellini. Finally, our pasta dough is made in two parts, one with floral pink peppercorns, and the other with classic, warming black peppercorns.

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!