Ravioli Ricotta di Bufala e Spinaci

Fresh Pasta Fresh Filled Pasta
Pasta Garofalo - Ravioli Ricotta di Bufala e Spinaci
  • Cooking Time

    3 minutes

  • Weight

    230 g

  • Line

    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.

How Garofalo Is Made

Ingredients

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),
spinach 11%,
ricotta 6% (WHEY, cream (MILK), salt),
butter (MILK),
breadcrumbs (WHEAT),
cream (MILK),
LACTOSE,
water, salt, Grana Padano PDO (MILK, EGG),
corn starch, garlic.

Allergens

Contains gluten, may contain traces of soy, eggs, milk and derivatives

Nutrition facts
per 100g

  • Energy1130 / 270
  • Fat
    of which saturated
    12
    7.4
  • Carbohydrates
    of which sugars
    31
    4.6
  • Fibre1 g
  • Protein8.8 g
  • Salt1.6 g

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