Handmade Ravioloni with Cacio e pepe

Fresh pasta made from durum wheat flour and Swiss eggs, filled with ricotta and pecorino Romano cheese. Handmade Raviolone format.

Sautéed vegetable sauce
gluten, eggs, lactose
Ravioli
up to 5 days in the refrigerator at max. 5°C

Inspired by the mythical dish of Roman cuisine, we offer a stuffed version of "Caccio e pepe" pasta. The filling is all cheese: Pecorino romano D.O.P. grated fresh from the mold, mascarpone cheese for gluttony and to keep the filling soft while cooking, and fresh ricotta. The pepper is roasted to give all the strength to the filling.

Weight 300 g