Spinach Ravioli

$16.00

All our fresh pasta is made from scratch without the use of eggs and using exclusively high quality flour imported from Italy.

Ingredients:

Semolina flour, Water, Spinach, Almond, Garlic, Rice oil, Salt, Pepper.

PERISHABLES. KEEP FROZEN.

ALLERGENS: WHEAT, ALMONDS.

All our fresh pasta is made from scratch without the use of eggs and using exclusively high quality flour imported from Italy.

Ingredients:

Semolina flour, Water, Spinach, Almond, Garlic, Rice oil, Salt, Pepper.

PERISHABLES. KEEP FROZEN.

ALLERGENS: WHEAT, ALMONDS.

COOKING INSTRUCTION:

  1. bring to boil a pot of water

  2. add salt

  3. add a drizzle of olive oil (no necessary)

  4. take the ravioli from the freezer and cook in boiling water

  5. after 2 1/2 minutes the pasta is ready to be mixed with your favorite sauce

  6. mixed for an additional 30 second with your sauce and enjoy.

    Buon appetito!!!

RECOMMENDED SAUCES:

  • Sugo Leggero Pomodoro e Basilico (Light Tomato and Basil Sauce): Use fresh cherry tomatoes or a quality passata sautéed with garlic, oil, and plenty of fresh basil.

  • Arrabbiata Sauce: A spicy tomato sauce with fresh garlic and parsley.

  • Crema di Funghi e Prosciutto (Mushrooms Cream): Pan-fried button or porcini mushrooms with garlic and butter, finished with a drizzle of cream

  • Pomodorini Arrosto e Ricotta (Roasted Cherry Tomatoes and Ricotta): Oven-roasted cherry tomatoes that burst with juice, mixed directly with the ravioli and a spoonful of fresh Almond ricotta for a creamy, rustic effect.

  • Salsa allo Zafferano (Saffron sauce): A velvety cream made by dissolving saffron in fresh cream or a light béchamel sauce. For a flavorful contrast, add crispy Cauliflower or Broccoli (Roast until charred and crispy)

  • Salsa di Noci alla Ligure (Ligurian Walnut Sauce): An ancient sauce made with walnuts, bread soaked in milk, garlic, and oil, which envelops the ravioli without covering the filling.