Flavoured salts – part two



In the first part of this series on flavoured salt mixes, I explained a little about the types of salts available, where they come from, how they’re harvested, what gives tinted salts their colours and how to select salts for different uses. So, if you missed that post I do encourage you to read it first before continuing here as it gives the full background and a much better understanding. You can access flavoured salt mixes part one here.

In this second part I’ve included a couple of absolute classics – Italian and French herbs. However, the Italian mix does include the optional addition of adding dried tomato paste. This kicks the mix up a couple of notches if you can be bothered to try drying tomato paste – I recommend you do try. It’s also a great way of elongating the shelf life of an opened can, tube or jar of tomato paste as it can just be sprinkled into foods while cooking.

On a slightly madder theme I’ve included a “recipe” that involved DRIED MARMITE! Yes, I actually spent one afternoon inventing the perfect dried Marmite. I wanted to include that ultimate umami taste in a salt mix, but of course I couldn’t include it in its normal gooey state. This is an AWESOME mix – I use on tons of things. You’d never know that it is entirely vegetarian! It’s particularly great to give an intense BBQ flavour to vegetarian foods and it brings out an incredible flavour on chicken and steak in particular. There is a BBQ mix on the part one post, which is entirely lovely, but this one knocks your socks off.

Almost equally mad, but not because of an individual ingredient, rather the whole mix is the English Summer Sweet mix. Sweet and salt is not a new flavour combination, but it’s still rather unusual in this form and takes some getting used to. This is a beautiful looking mix, full of pinks, blues and yellows. The trick is to use it for taste but not waste it’s good looks buried inside a dish. It is lovely in a short pastry tart, sprinkled over the top of a pavlova or meringue kisses before they go in the oven or in an ice cream. It also goes nicely sprinkled on the top of a pasta ripiena/pasta in brodo dish or on tapas or similar.

Do you have any salt mixes that you have created yourself, or is there any that you think you’d like to see? Perhaps you use sme pre-made ones, such as those from the Cornish Salt Co, but are itching to have a go at creating your own. Please let me know in the comments below 💙


  • Anything you add to a salt needs to be dry – very dry! Although that comes with a caveat – in my English Summer Sweet mix below I’ve found that both calendula petals and lavender flowers are perfectly fine putting into a salt mix fresh – the only other thing I’ve found so far that will work fresh is chopped up rosemary leaves. Everything else needs to be dried. Either start with pre-dried herbs or dry out your own ingredients in your oven or de-humidifier. I’ve given the timings and temps for ingredients I use where I can
  • Buy a high quality base salt for these, as cheaper salts do tend to have added extra ingredients (mostly to enable the salt to stay free flowing) and are more processed, thus taking out or negating any beneficial additional minerals
  • I’ve given ingredients and ratios for a typical flavoured salt, but if you’re aiming to use a lot less salt in your cooking then don’t add quite so much as I’ve given
  • Think what you’ll use the flavoured salt for – most typically these will be as a last garnish to a dish. For most of these it will be best to buy a rock or crystal salt, but if you’re using the flavouring within the early stages of a recipe there’s less need for an expensive crystal salt as it will dissolve
  • You can store these in anything that will keep moisture out, such as a click lock plastic tub but they do look really gorgeous in tiny Kilner jars. However, if you’re leaving a salt out on the dining table as a pinch pot, then it really doesn’t matter what you store it in (an old cleaned out jam jar for instance), just present it in a nice little bowl on your table


For each ‘recipe’ you’ll need measuring spoons or a digital scale, a small bowl and a sterilised jam jar or Kilner jar. Most will need a pestle and mortar and some other ‘recipes’ need an extra item which will be explained in each method.

Sterilising glass jars

Put pre-washed clean glass jars in the oven at about 130˚C for 20 minutes or put them through a dishwasher cycle on your hottest setting

Be careful handling the hot jars out when done

NB:  don’t put any rubber seal in the oven; it’ll just melt. Wash these in hand-hot water and leave to dry on a kitchen towel or clean tea towel

Drying the herbs

Dried herbs are easy to get hold of and it’s likely that a keen cook will have most of these in their cupboard already. For the unusual herbs that you’ve grown yourself, it’s best to let herbs dry naturally in a sunny, dry spot (I hang mine in my little green house or my kitchen window). However, you can dry them out in your oven enough for these salt mixes. Place a single layer of the herbs you need on a baking tray: that is, don’t overlap them and it doesn’t matter if there are different types of herbs in one go. Bake on the lowest setting for an hour and test to see how dry the herbs are – herbs will dry out at different rates. Leave any in for another hour that have not dried yet. Crush in a pestle and mortar or a quick whizz in a blender (both before adding to the salt).

Tip: if any herbs are proving difficult to crush, add a little of the rock salt or salt crystals to the pestle and mortar. The salt acts as an additional surface to tear the herbs more effectively. Don’t tip all the salt in though, or you will pound this to a fine dust along with the herbs, and you want to keep the integrity of the salt (otherwise you may as well use fine table salt).

“Recipes” – all are vegetarian


Italian herbs

Ingredients are:

  • Rock salt or crystal sea salt – 2 tablespoons
  • oregano – 1 teaspoon
  • rosemary – 1 teaspoon
  • fennel or fennel seeds – 1/4 teaspoon
  • basil – 1 teaspoon
  • thyme – 1 teaspoon
  • lemon balm – 1/2 teaspoon
  • black pepper (freshly ground) – several turns of the grinder to taste
  • dried tomato puree – 1 teaspoon (optional but well worth the effort)

Method: Smooth two tablespoons of tomato puree as thinly as possible on a sheet of greaseproof paper and place on a baking tray. Bake in the oven at 70C for 1 hour. If after this time there are still some ‘rubbery’ bits of tomato puree then put it back in the oven for another 30 minutes and try again. The tomato puree with crisp up and go almost black. When fully baked, leave to cool and then crush or chop finely.

When the herbs and the tomato puree are dried, mix them with the salt and place in your container.

Some uses: in bread baking, for savoury pastry, pasta dishes, risotto and its also a nice addition to most meats and casserole-style meals.


Umami / intense BBQ

Notes: There is a BBQ salt recipe on the part one post, but though that is good, this one is awesome, highly unusual and includes my unique mad-kitchen-scientist dried Marmite powder. It tastes very meaty and rich, but it’s entirely vegetarian (and as such I throw it copiously on any appropriate veggie meals I make).

Ingredients are:

  • smoked sea salt – 2 tablespoons
  • vegetable bouillon – 1 teaspoon
  • garlic granules – 1 teaspoon
  • onion granules – 1 teaspoon
  • smoked paprika – 1 teaspoon
  • soft brown sugar – 1 teaspoon
  • parsley – 1 teaspoon
  • dried Marmite – 1 teaspoon
  • smokey chipotle powder (optional) – 1 teaspoon

Method: spread two tablespoons of Marmite on to a sheet of baking paper and then place on a tray in the oven. Bake at 70ºC fan / 90ºC conventional for about 25 minutes. It will puff up and it’ll really smell (fine if you love Marmite!) – don’t panic: it’s fine! Leave to cool then crumble (with dry fingers) before mixing with the other herbs and spices and the stock cube in a pestle and mortar.

NB: With this salt mix it is better to have finer salt particles that match the other particles of the mix ingredients. I ground the smoked salt with a pestle and mortar. If you don’t have smoked salt, you may as well use normal table salt here, then you don’t have to grind or crush anyway.

Some uses: great as a dry rub, or with a little oil as a wet rub. Also lovely in a chilli, in jambalaya etc, for other Cajun dishes (especially those with prawns) or to brush over meats (mixed into oil) for the barbecue. Just on almost anything savoury and great for livening up vegetarian dishes… this is my total favourite salt mix.

Also – this one is fabulous when mixed in with cornmeal or polenta (ration about 10:1) and used as a crispy coating on chicken or for wedges!


French herbs

Ingredients are:

  • Sea salt flakes/crystals or sel gris – 1 tablespoon
  • tarragon – 1/2 teaspoon
  • rosemary – 1 teaspoon
  • parsley – 1 teaspoon
  • thyme – 1 teaspoon
  • bay – 1/2 teaspoon
  • chives – 1 teaspoon

Method: Chop a dried bay leaf into tiny pieces (it won’t crush with a pestle and mortar well). The other dried herbs need crushing together (take the leaves off the woody stalks of the rosemary and thyme first) before adding to the salt. If you need to dry your herbs quickly see the note above.

Some uses: use in place of bouquet garni or Herbes de Provence. Also useful for fish, lamb and beef (especially steak) dishes.

English summer salt mix recipe e- Lynn Clark / Inksugarspice

English Summer Sweet

Notes: I’ve purposely kept the salt low in ratio as compared to the other ingredients, because of the uses of this mix. Dried borage flowers and rose petals are easily obtained from a Turkish or Middle-Eastern supermarket or online, if you don’t grow them yourself (they are also more tricky to dry successfully in an oven than other herbal ingredients – if you have a dehydrator this would not be an issue. If you don’t have much luck drying these yourself as they’re so tricky, do buy pre-dried).

Ingredients are:

  • Himalayan pink salt, fine sea salt flakes or a good quality table salt – 1 teaspoon
  • calendula petals (edible marigolds) (need not be dried first – see method) – 1 teaspoon
  • dried rose petals – 1 teaspoon
  • dried borage flowers – 1 teaspoon
  • lemon zest (need not be dried fully first – see method) – 1 teaspoon
  • lavender flowers (need not be dried first – see method) – 1/2 teaspoon

Method: the calendula petals and lavender flowers do not need to be dried in an oven, as they are dried by the salt in the pot. The lemon zest can be dried in a 50C oven for 30 minutes at least or just leave it overnight between two sheets of kitchen paper which you have weighed down with a book or other weight. The rose petals and borage flowers need to be oven dried as per the lemon zest (or bought pre-dried) as they are more delicate and are prone to either making the other ingredients wet or looking very dishevelled if you don’t dry them first. Mix all lightly together so as not to crush the delicate ingredients before potting up.

NB:  This is another salt where it is better to have finer salt particles (the hit of crunching into a large piece of salt would be too overpowering in a sweet mix). I actually have a salt grinder with Himalayan salt in, so I just ground the right amount. Also you can use a pestle and mortar. Alternatively, use normal free-running table salt here.

Some uses: sparingly in things like ice cream or meringue. Sprinkle a little on fruit or desserts or use in sweet pastry baking, such as tart cases or shortbreads. Gives a twist to savoury dishes nd particularly good with pasta and fish or sprinkled over salads or tapas for a pretty finish.

You are welcome to use these recipes for your home cooking (that’s why I write these things up online so others can try!)

However, please do not recreate them as a recipe anywhere or pass them off as your own (specially relevant for commercial use eg chefs, cooks, Home Eds, food stylists, restaurants etc). If you show them anywhere on social media you must credit me @inksugarspice.


Pesto and roasted butternut squash dip

raostingButternutSquash.jpgThis delicious, easy-to-make dip is rather more than meets the eye. Although it’s amazing with crudites, bread sticks or crackers –  such as the cider and olive oil cracker recipe I created to go with it – as you’d expect, it can be transformed in to a lot more besides.

The dip can also be used as a pasta filling such as for ravioli, as the basis for a pumpkin risotto, and alternative to tomato sauce on a pizza base and, when thinned with a vegetable stock, turned into an amazing veggie soup (or go carnivore by adding chicken stock instead).


In the instructions I’ve detailed preparing the squash by cutting it into eight wedges lengthways, having first de-seeded it, and layering these skin side down in a dish (as in the image above). You can also roast the squash by taking the skin off first, then cutting it into large chunks.

10 minutes to prepare, 40 minutes (hands off) cooking time.

This recipe has been kindly featured on the Filippo Berio recipe page.


  • A large roasting tin or casserole
  • A blender, food processor or stick blender (or a mooli/potato ricer)
  • Large sharp and heavy knife for the squash


  • One butternut squash, peeled, de-seeded and diced into large chunks * see notes above about whether to roast with skin on or not
  • Red (tomato) pesto – 3 tablespoons
  • Olive oil: a good quality olive oil but not extra virgin – 3 tablespoons
  • Rock salt – two tablespoons (or fine salt 1 ½ teaspoons)
  • Garlic cloves, peeled – 4 – 6  (depending on how much you like garlic)
  • Paprika – 1 teaspoon
  • Dried chilli flakes – 1 tablespoon
  • Water – around 70ml (you may need to add a touch more if the butternut squash was particularly large)
  • Additional extra virgin olive oil for drizzling


  1. Turn your oven on to 170 ºC / 190 ºC conventional
  2. Use 1 tablespoon of the olive oil to coat the bottom of your roasting dish
  3. Prepare the squash by halving, removing all the seeds and chopping each half lengthways into four so you have eight wedges in total (see the top image). There is an alternative method for taking the skin off first, whish is outlined in the notes above
  4. Place the squash on the oiled roasting dish and coat with the pesto
  5. Crush the peeled garlic cloves slightly and scatter over the squash, together with the salt, paprika and chilli flakes and finally drizzle over the rest of the olive oil
  6. Bake for 40 minutes or until the squash is soft and yeilds all the way through when you press it with a fork
  7. If you did leave the skin on the squash, remove it now and discard
  8. Place the roasted squash, all the spices, the roasted garlic and all the oil left in the bottom of the roasting dish into your blender or food processer
  9. Add the additional water and whizz until smooth
  10. (If you are using a stick blender you will need to transfer the ingredients into another taller container before adding the water and blending. Alternatively, pass it all through a potato ricer or mooli, then combine the water by mixing it in)
  11. Leave to cool and then serve in a bowl, drizzling the top with extra virgin olive oil and scattering over a few toasted pine nuts if desired


Roasted orange butternut squash ravioli

finishedRavioliA delicious, veggie main meal that won’t have you missing meat! I’ve been roasting butternut squash to this recipe for a long time. I first developed it as a vegetable recipe to feed to my twins when they were weaning, but I loved it so much myself it started creeping into our adult meals!

I use the roasted squash as it is as an accompaniment, it can be made into a spiced soup with the addition of a little milk and some paprika and rewarmed in a saucepan or – as here – a great filling for ravioli.

As part of the recipe, there are step-by-step instructions for preparing the pasta dough into filled ravioli.

You can prepare the squash a day before if you prefer.


A note on making your own pasta: it’s fun (although hard work) and for a lot of recipes fresh-made pasta is the bee’s knees. However, don’t be sniffy about dried pasta once you’ve made your own fresh. It’s quick, cheap and frankly the majority of recipes are actually better with dried pasta. Fresh pasta is not ‘better’ overall, just better in certain recipes and essential to make your own filled shapes.

I tend to make fresh pasta for filled shapes (pretty obvious this one), for when I want to do something really unusual like coloured pasta (spinach, tomato, beetroot, squash or squid ink etc) and for a rich version of things like carbonara when I want tagliatelli. I’m also driven by the shapes produced by my Mercato pasta machine – big sheets, tagiolini and fettucini (there are other attachments you can buy but this is enough for me, at least for now).

Dried pasta is great for everything else – which is the majority of pasta dishes! All oily or tomato type sauces and of course the tiny shapes like stellini for broths and soups.

Equipment – roasted butternut squash

  • Vegetable peeler
  • Very sharp heavy knife
  • Large casserole with lid or other oven-proof container and a sheet of foil
  • Potato masher
  • Frying pan
  • Kitchen towel

Equipment – ravioli

  • Large bowl
  • Rolling pin or pasta rolling machine
  • Dough cutter
  • Sharp knife
  • Pastry brush
  • Circular cookie cutter – quite a large one (I used a 9cm one) – or you can just cut it into squares
  • Large saucepan
  • Slotted spoon

Ingredients – squash

  • I medium-large butternut squash
  • Orange juice – 100ml
  • Sea salt – large pinch
  • Black pepper – freshly ground to taste
  • Shallots – about two small round shallots or one banana shallot

Ingredients – pasta

For four people:

  • ’00’ type flour (you can get this in any mid-sized supermarket in the baking aisle) – 200g*
  • Semolina/durum wheat flour (again, this is usually available in a normal supermarket – go look for it in the world food aisle) – 100g*
  • Medium eggs – 3
    • * If you can’t get these, you can use regular plain flour – it makes acceptable pasta, although if you use 00 and semolina it will make a big difference. If you don’t find either in your supermarket (I’ve bought these in TESCO, ASDA and Sainsbury’s – apologies for those not in the UK, but of course I can only speak for where I live) you can get them online

Method – butternut squash

  1. Put the oven on to 200C fan / 220C conventional
  2. Halve and peel the butternut squashsquash.jpg
  3. Scoop out the flesh and seeds from the hollows in both halves
  4. Chop the flesh into thick (1 cm) slices
  5. Arrange the sliced squash in the bottom of the oven-proof dish so that they are spread evenly
  6. Pour in the orange juice and sprinkle over the sea salt and fresh cracked pepper
  7. Cover with the lid or a sheet of foil and place in the centre of the oven for at least one hour, until the squash flesh is soft enough to be pressed with a fork
  8. While the squash is cooking, finely chop the shallots and fry gently with a little oil
  9. Remove when the shallots have become softened and glass-like and lay on a piece of kitchen towel to absorb excess oil
  10. Remove the squash from the oven and add the cooked shallots to the squashRoastedSquash
  11. Mash with the potato masher – do not pour out any remaining orange juice as it should all be incorporated
  12. Leave to cool until you are ready to stuff the ravioli

Method – pasta

  1. In a large bowl swirl together the flours and make a well in the middle
  2. Crack in the eggseggAndFlour
  3. Mix it all together with the fork and bring it all together – when you can’t mix it any further with the fork, start to use your hand (my tip here is use only one had – leave the other ‘clean’)
  4. Bring the pasta dough together with your hand – I find that the dough naturally absorbs all the flour it needs – so if there is a little bit of flour left don’t worry
  5. Transfer the dough to a large flat surface – a dining table or a large kitchen counter top (my kitchen is tiny – I also go into my dining room!)
  6. You are aiming for a ‘strong but forgiving’ consistency of dough. I once read in a book years ago (sorry I can’t remember which one) that the dough should be the same to feel as the relaxed muscle in your forearm! It sounds weird, but actually it’s true – just try it! Relax your non-writing arm and poke your forearm just below your elbow. See what they mean?
    I do believe the dough picks up the right amount of flour itself as you are gathering it together, but:

    1. if the dough feels too soft add a little more flour
    2. if the dough is too tough and dry add a few drops of water
  7. Knead the dough for anything up to 10 minutes – it should get to the point where it feels like tough elastic and gets very hard to knead. If you’re using a pasta machine you can stop before it gets really tough going, as by pass the dough through the machine at its lowest setting and then folding and passing through again (see instructions below) you continue the kneading process. Unfortunately if you’re rolling by hand you need to keep kneading!
  8. Now’s the time to set up your pasta machine (bolting it to the table/counter top) if you’re using it – or reach for the rolling pin
  9. Don’t add any more flour to the pasta – you’ll clog your machine (if using). Pasta correctly mixed is ‘clean’ and should only stick to itself (or a wet surface). However – there is a caveat to this if you are rolling using a rolling pin. See the instructions on rolling by hand
  10. Leave the pasta to settle and rest for a while somewhere cool – about 15 – 60 minutes. Wrap in cling film or cover with a tea towel to stop it getting a crust
  11. Using a machine:
    1. Cut the pasta into tennis-ball sized pieces – I find this is the easiest amount to roll into pieces for ravioli. If you’re a seasoned pasta making you may be comfortable with rolling more, but as I am writing this as a basic recipe I’ll stick with the easy amounts
    2. Set the machine to 0 (the largest setting) and pass the dough ball through.
    3. Fold the rolled dough in half and turn 90 degrees and pass it through again – don’t change the setting
    4. Fold and pass through three or four times – this relaxes the gluten forming in the dough and smooths its texture
    5. Now, turn the machine to the next setting  (one increment smaller) and pass through. Turn the crank handle with one hand and capture the rolled dough with your other hand, drawing it out along the table. Make sure it lies flat
    6. Turn the machine up another notch and repeat – the pasta sheet will naturally get longer and longer (and a little wider) each time as it gets squeezed thinner. This makes it a bit more tricky to handle as you go along – to make it easier to crank with one hand and feed/capture the pasta with the other each time as you feed one end of the pasta in the roller, gently lay the rest of the pasta over the top of the machine draping it gently – it should get pulled through the machine as you turn the handle cleanly and smoothly (see below). This allows you to use your other hand to capture the pasta as it comes out and feed it down the tablepastaAndMachine
    7. Keep repeating this until your pasta is very fine – on my Mercato machine I do ravioli to No. 6 (out of 10 settings), so whatever your setting is on your machine that is about three quarters of the very finest setting. You need it thin (as the edges of the ravioli of course will be double thickness as they are stuck together but it can’t be too thin or there is a risk of tearing and the filling could spill out during cooking later)
    8. Repeat for the rest of the dough and then lay all the sheets of pasta out together
  12. Using a rolling pin:
    1. I’ve only recently bought a pasta machine – I’ve been making pasta using a rolling pin for years. OK, I never made it not often as it IS a chore this way, but I’m living proof you can do it without a machine. However, the finished result is rougher, thicker and not so uniform. The toughest part is to roll the pasta finely – it really doesn’t want to thin out (the gluten wants to draw together) – you will have to keep going and apply force. Frankly I wish I’d bought a machine years ago – it’s been a revelation!
    2. Unlike using the machine, you will need to lightly flour your table – as you apply force with the rolling pin to squeeze the pasta flatter and wider you are effectively mashing it into the table and it will stick
    3. Chop the pasta dough up into manageable pieces – probably in half will be sufficient for a three-egg/300g dough
    4. Roll out as finely as you can – keep shifting the dough round by a quarter turn to stop it sticking and keep rolling until you are satisfied it’s as thin as you can get it. Don’t worry about a few tears if you have then – you can just avoid them when you cut the ravioli
    5. Repeat with the remaining dough
  13. Now go get your butternut squash
  14. Place teaspoons of the squash on the pasta sheets – leave a 10-12cm gap between the dollops of squash. Don’t overfill!placingFilling
  15. Using the pastry brush, dip it in water and shake off the excess (you don’t want much water at all). Draw a circle with the damp brush all round the mini pile of squash
  16. Now, drape another sheet over the top of the squash and first pasta sheet.
  17. Gently with your finger tips, try to tamp down the top sheet onto the bottom and around the squash filling – try your best not to leave air gaps (the air will expand when cooking later and may burst the ravioli) and make a little tightly packed dome
  18. Once you’re satisfied each raviolo is sealed all the way round you can cut it out with the cutter, or use a sharp knife (or pastry wheel if you have one) to make a squarecutRaviolo
  19. Keep going until you’ve made enough ravioli – I think 4 – 5 is enough for each person as a main meal or three for a starter (you can freeze the remaining squash and pasta dough – or you can keep going and use it all and then freeze the uncooked ravioli – see my note at the end)cutRavioli.jpg
  20. Keep the ravioli to hand – next it’s the cooking stage!



One of the best, most simple way of serving this is to warm a few tablespoons of red pesto in a large frying pan or sauté pan with a little water (from the pasta water) and just sloosh the cooked ravioli around gently and briefly in this and then slide it all onto plates – and serve with a fresh green salad.

I haven’t given a recipe for a ragu here – just the pasta itself. In the photo above for this particular meal of this ravioli I made a soffritto base (finely diced onion, carrot, celery, garlic), fried this off, added a tin of chopped tomatoes, seasonings and then some chopped up Italian sausages. I sprinkled over

This sausage ragu does stop this recipe being vegetarian – however you can substitute the sausages for either courgette or mushrooms to keep it meat-free.

To cook the ravioli

  1. Bring a very large pan of water – which has been generously salted (don’t panic – there’s no salt in the pasta dough and also the pasta is bathed in the salt water only: it doesn’t absorb much of it) – to a simmering, gentle boil
  2. Using a slotted spoon, put the ravioli in the water – they will sink
  3. They will only take about three minutes to cook (you may want to do them in batches if you’ve made lots)
  4. When they’re done they will start to rise to the top of the water
  5. Take out with the slotted spoon – I actually find it’s handy to hold a sieve over the pan with one hand and feed each raviolo that I fish out with the slotted spoon into the sieve – that way they drip back into the pan
  6. Serve the pasta with whatever sauce you want – whether that’s a ragu or the simple red pesto sauce mentioned above
  7. Best eaten immediately – grate over some grana padano or parmesan, a grind of pepper and a sprinkle of salt (I used black sea salt, just because it looked fantastic against the pasta)

Note on freezing filled pasta

  1. Freeze the ravioli by lying it down on something flat that will fit in your freezer draw and make sure they do not touch each other
  2. You may then put them in a bag together later, once they are fully frozen (they won’t stick after they’ve frozen solid) so that they won’t then take up too much space
  3. No need to thaw – just pop them in a pan of simmering (not rapidly boiling water) and bring it slowly up to a full boil and cook for 1 – 2 minutes more than from fresh

I hope this has helped! If you try this ravioli please leave me a comment – I’d love to know what you think of it