Ravioli with ricotta and spinach
The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.
Maremmani with sheep ricotta and spinach
Compared to the classic ravioli they are a larger format, ad hoc to properly fill the palate. The product comes from the Tuscan Maremma where the rich pastures have always traditionally linked the Casentino to the Maremma through the transhumance of its shepherds.
The milk obtained has given over time a wide variety of delicacies with a rich flavor, including soft and creamy “sheep ricotta”.
Thus was born one of the most recognized products among the first courses of TUSCAN CULINARY ART, I Maremmani.
– 100% Tuscan: Sheep’s milk ricotta, spinach, salt, durum wheat semolina, soft wheat flour.
– Eggs from Italian free-range hens.
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Signed, Tuscany that counts.
Package weight: 250g
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