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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% 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.

Package weight: 250g

Signed, Tuscany that counts.

Read more about Pasta Valentini


Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients


Verna wheat fettuccine

Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities



Thanks to a coarse sheet of pasta, skilfully created to embrace all kinds of sauces and a moderate width, our fettuccine are suitable for use with a wide variety of condiments.


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