Ravioletti with beetroot, pecorino and ricotta cheese (15pc.)
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Why not combine the magnificent ruby color and taste of the beetroot with one of our favorite dishes.
This recipe is a fantastic example of the sort of hearty, filled pasta you find across northern Italy, particularly the more mountainous parts of Veneto. Filled with beetroot and ricotta, these ravioletti are ideal for colder weather.
Ingridients: Flour 00, free range eggs, beetroot, ricotta cheese (milk), pecorino cheese(milk), black pepper, salt, extra virgin olive oil.