Ravioli Ricotta di Bufala e Spinaci
The thin and delicate pasta dough made by Garofalo with flour, semolina and 30% pasteurised Italian eggs from free-range hens encloses a filling full of character and flavour.
Garofalo Ravioli con Ricotta di Bufala e Spinaci are made with healthy and natural ingredients, treated with care so as not to alter their flavour.
Each ravioli is an explosion of taste thanks to the 60% filling and the resistant and thin dough.
Like the other products in the Garofalo Fresh Stuffed Pasta line, the Ravioli Bufala e Spinaci haven’t got any preservatives, colourings and artificial flavours.
- Cooking Time
Fresh Filled Pasta
Thoughts and inspirations
Stuffed egg pasta has been eaten since Roman times: in 1353 Boccaccio mentioned ravioli in his famous work Decameron, among the delicacies of the Land of Plenty.
The classic recipe has a filling of ricotta, spinach and nutmeg, which is revisited by Garofalo in our version full of character: Ravioli Bufala e Spinaci.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Fresh pasta with EGG 45% (soft WHEAT flour, EGG 12% of the total, durum WHEAT semolina),
buffalo milk whey ricotta 13% (buffalo milk WHEY, salt),
ricotta 6% (WHEY, cream (MILK), salt),
water, salt, Grana Padano PDO (MILK, EGG),
corn starch, garlic.
Contains gluten, may contain traces of soy, eggs, milk and derivatives
- Energy1130 / 270
of which saturated12
of which sugars 31
- Fibre1 g
- Protein8.8 g
- Salt1.6 g