pastificio
FRACARO
For ravioli with a new flavour twist, try borrowing one of the Liguria region’s favourites: walnut sauce. Alternatively, an innovative option worth trying is saffron-flavoured cheese fondue with a sprinkling of walnuts or pistachios.
FRESH STUFFED EGG-PASTA
RICOTTA AND SPINACH RAVIOLI
INGREDIENTI DELLA PASTA
Durum WHEAT semolina, barn EGGS (18%), water.
FILLING INGREDIENTS
Ricotta 66%, breadcrumbs, salt, mixed cheese, dehydrated spinach, nutmeg.
STORAGE
Refrigerate at +4°C. Once opened, use the product within 2/3 days. The pasta can be kept in the freezer at -20°C for up to 3 months. Product packed in a protective atmosphere.
COOKING
Cook in boiling salted water for approx. 5 minutes.
WEIGHT
500 G.