Theo Randall’s homemade ravioli, shrimp risotto and Neapolitan rum baba

These recipes from The Italian Pantry by the former River Cafe chef will ease you into autumn

Theo Randall’s spinach and ricotta ravioli with tomato sauce. Picture: Lizzie Mayson

Theo Randall, probably best known for his time at The River Café, recently released his new cookbook, The Italian Pantry. Featuring 100 recipes centred around ten core ingredients, this tome of Italian home cooking offers something for everyone.

Spinach and ricotta ravioli with tomato sauce

Making ravioli always reminds me of the first kitchen team at The River Café, in 1989. The team back then was full of undiscovered talent: Hugh Fearnley-Whittingstall, Sam Clark and ...