Sardinian spinach and ricotta ravioli
Fresh filled pasta
The ravioli produced by specialist pasta-maker Santa Margherita embody all that´s great about the Sardinian culinary tradition.
Wonderful when served with olive oil and some grated Sardinian pecorino cheese, these ravioli are also delicious with the classic combo of butter and sage.
Pasta: durum wheat, egg, water, salt.
Filling: ricotta 42%, 00 flour, egg yoke, spinach, cheese, nutmeg.
How to cook
Cook for 6-8 minutes in plenty of boiling salted water.
Fresh product: keep refrigerated at +4/6°C