Ricotta ravioliby Vincenzo Spinosi
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.
Packed in modified armosphere
Country of production and milling of wheat
Best before (from the date of production)
Nutritional values for 100 g
995 kJ/237 Kcal
Of which satured fatty acids
Of which sugars
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.