Green peas with shallot
510₴ volumeWe sought to hold a morning in our hands —
That tender hour before the world awakes,
When light moves soft across the drowsing lands
And stillness breathes before the silence breaks.
The air hangs pure, unwritten, cool as thought,
The wind a whisper at your turning cheek —
As though it came to tell you what it brought:
That you are here. That you are what you seek.
This is our story of weightlessness.
Taste it. Close your eyes.
Remember your own morning — when the world asked nothing of you, and gave you everything.
Dough: durum wheat flour, soft wheat flour, purified water, fresh eggs, freeze-dried spinach,
sea salt, turmeric.
Filling: Frozen sweet green peas (31%), shallots (5%), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid), extra virgin olive oil, fresh mint, sea salt, raw cane sugar, dry garlic.
Nutritional value per 100g: Energy – 615 kJ / 147 kcal; Fats – 5.4 g, of which saturates – 2.8 g; Carbohydrates – 16.8 g, of which sugars – 2.6 g; Proteins – 4.4 g; Salt – 1.2 g.
- Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
- Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
- Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
- Lift them out with a slotted spoon and let them sit for just a few seconds before serving.
Cook with soul. Share with the people you love.
The real magic is in keeping it simple. Finish with a good knob of butter or our house sauce — for when you want a little more depth.
Thanks to flash-freezing technology, the dough holds its texture and nutrients all the way to your plate. Once thawed, don’t refreeze.
