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Ravioli with tuscanian bianchetto truffle

The Tuscan bianchetto truffle lends itself to the preparation of various Tuscan recipes, but one of those that most enhances its characteristics, and our Sunday traditions is to make precious ravioli, combining it with ricotta to create a dough with unique, precious and unmistakable.
A plate of Ravioli al Tartufo is what most enhances a valuable meal with family or friends. Made with the Heart to reach the hearts of people.
100% TUSCAN: durum wheat semolina, soft wheat flour, sheep ricotta, bianchetto truffle, salt. Eggs from free-range Italian hens. Thin sheet extruded through bronze 2 minutes of cooking. Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats. Package weight: 250

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