Tuscany that counts Archivi - Pasta Valentini

Ravioli with tuscanian bianchetto truffle

admin — Tue, 22 Mar 2022 15:55:36 +0000

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 cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Package weight: 250

L'articolo Ravioli with tuscanian bianchetto truffle proviene da Pasta Valentini.

Ravioli with ricotta and spinach

admin — Tue, 22 Mar 2022 15:55:35 +0000

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 cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Package weight: 250

Signed, Tuscany that counts.

L'articolo Ravioli with ricotta and spinach proviene da Pasta Valentini.

Ravioloni with burrata, dried tomato and basil

admin — Tue, 22 Mar 2022 15:55:32 +0000

This product has the advantage of carrying within itself the flavor and colors of Italy. We combined a thin bronze-drawn sheet with a filling of creamy Tuscan ricotta, blended with a sweet Apulian burrata with a cream flavor, which is contrasted by the sapidity and slight acidity of dried tomatoes. The tricolor is completed by the green of the basil that gives that extra touch of freshness to enjoy a sensational filling and let yourself be transported on a gastronomic journey to the best Italian places.

These Ravioloni, therefore, are perfect for making your meal a unique experience that makes you proud of the excellence of our country and makes you eat healthy and with taste.

100% Apulian: burrata, sun dried tomatoes.

100% Toscani: durum wheat semolina, soft wheat flour, salt.

100% Italian: basil.

Package weight: 250 g

L'articolo Ravioloni with burrata, dried tomato and basil proviene da Pasta Valentini.

Ravioloni with goat cheese and honey

admin — Tue, 22 Mar 2022 15:55:31 +0000

The excellent raw materials of this product create a captivating and amazing taste, given by the flavor of the cheese muffled by the sweetness of our acacia honey. Our cook recommends seasoning your Ravioloni in a simple way, with a drizzle of raw extra virgin olive oil and a sprinkling of grated cheese.

Savor the contrast between Goat and Honey to feel water in every corner of the mouth. Enjoyment in every bite, for a stellar first course that will make your meal a moment of pure joy.

100% Tuscan:
– durum wheat semolina
– soft wheat flour
– Fresh sheep ricotta
– Salt

100% Italian:
Goat’s milk, Honey, eggs from free-range hens.

COOKING 2 MINUTES.
Weight of one piece: 19g
FREE FROM: dyes, preservatives, glutamate or hydrogenated fats

Package weight: 250 g

L'articolo Ravioloni with goat cheese and honey proviene da Pasta Valentini.

Ravioloni with porcini mushrooms

admin — Tue, 22 Mar 2022 15:55:30 +0000

These Ravioloni are a large format of Pasta Valentini, starting from a thin bronze drawn sheet. The generous filling that this pasta hosts is a concentrate of intense forest flavors.

Porcini mushrooms come exclusively from European areas with the highest vocation
and are chosen, selected and prepared only in our kitchen with extra
virgin olive oil, garlic and parsley.

The taste of the forest in an intense and tasty filling. Unique delicacy, huge format of fresh pasta.

100% Tuscan:
– durum wheat semolina,
– soft wheat flour,
– fresh ricotta, salt.

Italian eggs from free-range hens

Tasting these Ravioloni with this special filling means letting yourself be transported on a gastronomic journey through the scents and flavors of the forest. To guarantee such excellence in every single Raviolone there is the signature of Pasta Valentini. For your special meal.

Package weight: 250g

L'articolo Ravioloni with porcini mushrooms proviene da Pasta Valentini.

Ravioloni with Gorgonzola (DOP) and Williams pears

admin — Tue, 22 Mar 2022 15:55:29 +0000

The thin bronze-drawn pasta, made naturally with durum wheat semolina and 100% Tuscan soft wheat flour, contains the intense flavour of Gorgonzola PDO which, together with Williams pears, makes a unique and unrivalled combination.

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.

A riot of flavours. An exclusively gourmet meal.

100% Tuscan: durum wheat semolina, soft wheat flour, fresh sheep ricotta, salt.
Eggs from free-range Italian hens.
Thin bronze-drawn pasta
2 minutes cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Peso della confezione: 250g

L'articolo Ravioloni with Gorgonzola (DOP) and Williams pears proviene da Pasta Valentini.

Maremmani with sheep ricotta and spinach

admin — Tue, 22 Mar 2022 15:55:27 +0000

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% Toscani: Sheep ricotta, spinach, salt, durum wheat semolina, soft wheat flour.
Eggs from free-range Italian hens.
2 minutes cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Signed, Tuscany that counts.

Peso della confezione: 250g

L'articolo Maremmani with sheep ricotta and spinach proviene da Pasta Valentini.

Potato tortelli

admin — Tue, 22 Mar 2022 15:55:25 +0000

The potato tortello is proof of the inventive ability of our grandparents. Once the potato was introduced in the agricultural rotation, not before 1830, after the Grand Ducal government had recommended its use on the occasion of a famine in 1817, it was quickly used in the kitchen to remedy the recurring famines, but also to create dishes of notable gastronomic value, such as Tortello.

CLICK HERE – to discover our recipe just for YOU.

The scent of tradition that we smelled in grandparents’ homes, now we propose it revisited to the best to offer you the best.

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.

100% TUSCAN: – durum wheat semolina, – soft wheat flour, potatoes, salt.
Eggs from free-range Italian hens.
Thin bronze-drawn pasta
2 minutes cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Peso della confezione: 250g

CLICK HERE to discover our recipe designed for YOU.

L'articolo Potato tortelli proviene da Pasta Valentini.

Raviolotti with Tuscan pecorino and Williams pears (DOP)

admin — Tue, 22 Mar 2022 15:55:24 +0000

Fresh pasta lends itself to new flavors and combinations, which is why we have created these Raviolotti where the pungent taste of Pecorino Toscano DOP meets that of freshly caramelized Williams pears tending to sweet. A real explosion of flavors.

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. Perfect first course to make your meal a gourmet experience.

100% TOSCANI: – durum wheat semolina, – soft wheat flour, Pecorino Toscano DOP, fresh sheep ricotta, salt.
Eggs from free-range Italian hens.
Thin bronze-drawn pasta
2 minutes cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Peso della confezione: 250g

L'articolo Raviolotti with Tuscan pecorino and Williams pears (DOP) proviene da Pasta Valentini.

Gnudi with ricotta, spinach and Parmigiano Reggiano

admin — Tue, 22 Mar 2022 15:55:22 +0000

Gnudi are a genuine product: it is said that they were made by shepherds who, during their migrations, used the few available ingredients: the milk of the animals from which they made ricotta and cheeses, and the herbs that nature made available to them.

Tasting a dish of Gnudi Valentini means experiencing a journey through the most genuine territories of Tuscany. “Gnudi”, or “bare” in Tuscan jargon. Free from dyes, preservatives, glutamate and hydrogenated fats.

Spinach from Maremma, Ricotta from the province of Pisa and salt from the Volterra salt pans. Unmissable, the touch of class of one of the most famous cheeses in the world and protected by the Protection Consortium: Parmigiano Reggiano.
Free from everything. 100% NATURAL. Ready in 4/5 minutes in the pan.
A concentrate of taste, tradition and authenticity. Everything you could want for an excellent meal.

100% Toscani: sheep ricotta, spinach, salt.
4/5 minutes of cooking in a pan.
Free from dyes, preservatives, glutamate, hydrogenated fats.

Package weight: 250g

CLICK HERE to see the recipe for Gnudi ricotta and spinach with Gorgonzola fondue!

L'articolo Gnudi with ricotta, spinach and Parmigiano Reggiano proviene da Pasta Valentini.