PASTRY WITH BASIL LEAVES
MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
-30% LESS FAT
Our recipe is prepared with cow’s milk ricotta and sheep’s milk ricotta.
Free from MSG, palm and rapeseed oil.
Sage and a knob of butter.
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%): herbs 40,7%, ricotta 37% (WHEY, MILK cream, salt), salted ricotta 12% (sheep WHEY, salt), CHEESE Parmigiano Reggiano PDO, BUTTER, salt, garlic, black pepper. Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water, dehydrated basil (0,7%). May contain traces of: soy, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
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