MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Our recipe is prepared with “Cipolla rossa di Tropea PGI” (red onions).
Free from MSG, palm and rapeseed oil.
Genovese sauce is typical ragù of Neapolitan cuisine (despite the name!). It is a white sauce with the addition of many onions slowly cooked and become a delicious puree.
A drizzle of extra virgin olive oil and chili pepper
Add the ravioli to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Filling (60%): “Red Onion of Tropea Calabria P.G.I.” 49,7%, bovine meat 30%, breadcrumbs (WHEAT flour tyupe “0”), carrots, red wine, salt, extra virgin olive oil, rosemary, laurel, black pepper (0,01%). Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water. May contain traces of: soy, milk, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
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