To combat this, Richards sends his excellent braised beef and black truffle ravioli out into the world in several different containers, accompanied by simple instructions. The process of cooking and assembling the dish couldn’t be easier — if you can boil water and melt butter, you can pull off this elegant ravioli. Yet, the preparation is fun and empowering; it’s more chefy than the pasta you usually make at home.
In one container, you’ll find butter and thyme, which you melt together in a pan as your water boils. The ravioli goes into the water for a mere 90 seconds before you toss it into your herb and butter pan, with a few tablespoons of pasta water. A quick swirl and, voila, you’re sprinkling shaved Parmesan on your tender, unctuous, freshly made pasta dish — almost definitely the best ravioli you’ve ever eaten at home. The fact that you can give yourself a little credit makes the meal that much more delicious.