Carpathian banosh
550₴ volumeWe sought the sky as it appears in peaks —
Alive, unbounded, blazing, vast, and free,
The kind that strikes you dumb for hours and weeks
And makes a dreamer out of what you used to be.
The clouds lie far below. The fir-trees breathe.
You stand above the world and dare to feel
That everything you’ve ever dared to need
Is possible. Is coming. Is quite real.
Taste it. Close your eyes.
Remember the moment when life filled you with wonder.
Dough: durum wheat flour, soft wheat flour, purified water, chicken egg yolk, dried pumpkin,
sea salt.
Filling: Corn grits, Pecorino cheese (sheep’s milk, starter cultures, salt, rennet), pork fat, sea salt.
Nutritional value per 100g: Energy – 1506.2 kJ / 360 kcal; Fats – 11.4 g, of which saturates – 5.8 g; Carbohydrates – 54.8 g, of which sugars – 2.7 g; Proteins – 10.5 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.
