Slow-braised veal with fresh spinach
690₴ volumeWe sought to catch the quiet of the night,
When all the world grows still beneath the stars
And heaven draws so close it seems alight
With something older, deeper than what mars
The waking hours — that restless, hurried din.
Here: only sky. Only silence. Only peace.
The air tastes still. And something deep within
At last, without apology, finds release.
Taste it. Close your eyes.
Remember your night — when the stars were alive, and you, somehow, were entirely real.
Dough: durum wheat flour, soft wheat flour, purified water, chicken egg yolk, fresh beetroot,
freeze-dried spinach, sea salt, turmeric.
Filling: Selected beef (11%), fresh spinach (10%), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid), cream butter (82.5% fat), purified water, raw cane sugar, sweet fennel, wild juniper, sea salt, dry garlic, ground coriander.
Nutritional value per 100g: Energy – 627.6 kJ / 150 kcal; Fats – 6.0 g, of which saturates – 3.0 g; Carbohydrates – 14.3 g, of which sugars – 1.0 g; Proteins – 8.4 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.
