GENOVESE RAVIOLI
MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Our recipe
Our recipe is prepared with “Cipolla rossa di Tropea PGI” (red onions).
Free from MSG, palm and rapeseed oil.
Do you know that
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.
Perfect with
A drizzle of extra virgin olive oil and chili pepper
Cooking instruction:
Add the ravioli to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Dettagli prodotto
-
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.
-
862 kJ/204 kcal3,8 g
1,5 g30,7 g
3,8 g2,4 g10,6 g1,3 g
-
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Discover more about this product in our Travel Journals
Antonio Amato braised meat Cappelletti with porcini mushroom sauce
the traditional piedmontese speciality
16 January 2020
Pumpkin Lasagna
a delicate vegetarian first course
10 December 2019
Antonio Amato gorgonzola PDO and pine nuts Cappelletti with pumokin cream and crispy guanciale
autumn is goodness “filled”
08 November 2019
Il gusto e l’emozione della scoperta
Pasta Antonio Amato sponsor degli scavi di Paestum
17 October 2019