MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Our recipe is prepared with sheep’s milk ricotta.
Free from MSG, palm and rapeseed oil.
In the Norma we find all the flavors of an exceptional land: Sicily! The freshness of the tomato, the sweetness of the aubergine and the flavor of the salted ricotta cheese are combined for a dish with a Mediterranean flavor.
A drizzle of extra virgin olive oil and salted ricotta cheese.
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%):fried eggplant 32,4% (eggplant, sunflower oil), tomato concentrate, tomato pulp 16% (diced tomato, tomato juice, acidity regulator: citric acid), salted ricotta 15% (sheep WHEY, salt) breadcrumbs (WHEAT flour type “0”), salt, extra-virgin olive oil, garlic, black pepper. Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
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