Bertagni | Ravioli with Ricotta and Spinach
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These Ravioli with Ricotta and Spinach are prepared with fresh egg pasta, made with ‘00’ ultra-fine soft wheat flour, durum wheat semolina and barn eggs. The creamy, well-balanced filling combines buffalo ricotta and spinach, offering a natural delicate flavour.
This recipe is inspired by Italian tradition, enhanced by the quality of the select ingredients and the careful processing to ensure it holds together perfectly during cooking.
May contain traces of soya and mustard.
Holds together well during cooking
No added flavourings
2 portions
Cooks in 3-4 mins
Suitable for Serve with butter and sage, a drizzle of extra virgin olive oil or light sauces.
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