Ricotta and spinach ravioli


A soft pasta dough with a creamy filling: this is how our ravioli with ricotta and spinach are made. They are perfect for pan sautéing or cooked in boiling hot water for just a few minutes.


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

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

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

–        SHELF LIFE: 18 months

–        WEIGHT: 200g/7oz, 250g/8.8oz, 1kg/2.2lb.


4 minutes in pan.

2 minutes in boiling water.