Ravioli with ricotta and spinach


Rolled out pasta sheets and a very soft filling: this is how our ricotta and spinach ravioli are born, perfect for sautéing or cooking in boiling water for a few minutes.


Pasta dough 60%: durum wheat flour (gluten), pasteurized egg mixture (20% in the semolina), water, gluten.

Filling 40%: ricotta cheese 61.44% (cow milk whey, cow milk, salt, acidity regulator: citric acid), spinach 15.36%, breadcrumbs (type “0” soft wheat flour, yeast, salt), grated hard cheeses (milk, salt, whey, egg lysozyme), salt.

–        ALLERGENS: wheat (gluten), milk, egg.

–        STORAGE TEMPERATURE: -18°C/-0.4°F

–        SHELF LIFE: 18 months

–        WEIGHT: 500g/1.1lb, 1kg/2.2lb, 3kg/6.6lb.


While product is still frozen, 4-5 minutes in boiling water.