Ricotta ravioliby Vincenzo Spinosi

Description

The ricotta and spinach ravioli are ideal to be served dry with butter and sage or tomato sauce. They are aharacterized by their square shape and a strong presence of filling compared to puff pastry, for which whole fresh italian eggs still broken by hand are used.

Characteristics

Packed in modified armosphere

500 g


Cooking time

4 minutes


Country of production and milling of wheat

Italy


Keep refrigerated

max 5°C


Best before (from the date of production)

15 days

Nutritional values for 100 g

Energy

995 kJ/237 Kcal


Fat

9,9 g

Of which satured fatty acids

6,1 g


Carbohydrate

23,2 g

Of which sugars

0,7 g


Protein

12,2 g


Dietary fibre

3,1 g


Salt

1,3 g

Ingredients

Pasta: Durum wheat semolina, whole fresh eggs 33.4%

 

Filling:  fresh cow’s milk ricotta 20% (pasteurized cow’s milk whey, cow’s milk, salt), fresh sheep’s milk ricotta 20% (pasteurized sheep’s milk whey, salt), Parmigiano Reggiano 24 months (cow’s milk, rennet, salt), spinach 10%, breadcrumbs (type “0” soft wheat flour, brewer’s yeast and salt), whole fresh eggs, spices, salt. 

10,50