Wholemeat Ravioli with Gottardo cheese

Fresh pasta made from durum wheat flour, buckwheat flour and fresh eggs stuffed with ricotta and Gotthard cheese. Square format 5x5cm.

gluten, lactose, eggs
Olive oil mountain herbs, sautéed vegetable sauce
up to 5 days in the refrigerator at max. 5°C

How could we not connect Ticino to alpine pastures and their dairies? Among the most appreciated Ticino cheeses, the “Gottardo” is produced with the milk of cows of Leventina’s alpine pastures. Made with buckwheat dough, these raviolis are a typical dish of the Alps, perfect for the cooler days.