Ravioli with Parmigiano Reggiano cream ( 2 portions )
Ravioli with Parmigiano Reggiano cream
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough, they are commonly square, circular or semi circular.
Their origin come from Venice in the mid of 14th-century, they usually are filled with sheep’s-milk ricotta , spinach and nutmeg.
They are dressed with different kind of sauces , but we prefer suggest you our Parmigiano reggiano cream.
Parmigiano Reggiano cream, is an amazing choice for the ravioli stuffed with ricotta cheese and spinach , so creamy and with an intense flavor of fresh sage , just to give a crunchy touch we want you to try them with a sprinkle of toasted pine nuts
All products are made with fresh and organic raw materials without additives. Keep your pasta in the fridge and consume it within two days, otherwise freeze it to extend the period of storage for another 30 days. By using only the best ingredients, and with the chef’s experience, we’re able to create a one of a kind meal, the result is a velvety sauce over a silky pasta.
– Ravioli with Ricotta cheese and spinach 18 oz ( 2 portions )
Wheat flour, E.V.O. oil, eggs, ricotta cheese, spinach, nutmeg, salt.
– Parmigiano reggiano cream 9 oz ( 2 portions )
Parmigiano reggiano, whipped cream, milk, sage leaf.