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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. After a selection and meticulous research we have chosen a Tuscan sheep ricotta, soft, creamy, with an incomparable taste, which only artisanal products can give.
Spinach from Maremma, Ricotta from the province of Pisa, salt from the salt pans of Volterra. First of all, these ingredients make this product appetizing and 100% traceable. For a dish ready in a few minutes and of excellent organoleptic quality.
100% Toscani: Sheep ricotta, spinach, salt, durum wheat semolina, soft wheat flour. Eggs from free-range Italian hens. 2 minutes of cooking. Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

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