Ravioli with tuscanian bianchetto truffle
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.
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, white truffle, salt.
– Eggs from Italian free-range hens.
– Thin bronze-drawn pasta
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Package weight: 250g
Read more about Pasta Valentini
Potato tortello
The palate that comes into contact with the soft potato filling that wrapped in the bronze drawn sheet gives a sensational pleasure. Perfect for any tradition or party occasion.
Raviolotti with Tuscan pecorino and Williams pears (DOP)
There are flavor combinations that speak for themselves. Tasting Valentini bronze drawn fresh pasta that contains Pecorino Toscano DOP and Pere Williams means melting into an unparalleled gastronomic pleasure.
Ravioloni with Gorgonzola (DOP) and Williams pears
The palate first encounters the special roughness of the pasta and, a moment later, is overwhelmed by an explosion of softness and creaminess. That’s why these Ravioloni will make every bite a pleasure and give you a delicious, chef’s meal.
Fresh walnut sauce
This sauce brings with it the delicate, toasted and slightly bitter taste of walnuts.
Chianina beef ragout
Chianina meat, an ancient breed bred in Italy for more than 22 centuries, has attracted international attention for its unique genetic heritage in the world.
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