Ricotta and spinach Tortellacci

The filling of the ricotta and spinach tortellaccio is made of cow's and sheep's milk ricotta, Parmigiano Reggiano PDO and spinach.
It is advisable to season it with butter and sage and plenty of Parmesan cheese or with a sweet tomato puree and plenty of centrifuged butter (Bolognese recipe called "Burro e Oro").

The irregular shapes of the tortellacci denote their craftsmanship. In the package there are about 37 tortellacci: 9 portions are recommended, 4 tortellacci to compose a dish.

Code: 580997
1 kg
crt 3 pcs
30 days from conf.

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Ricotta and spinach Tortellacci

Code: 580997

1 kg

crt 3 pcs

30 days from conf.

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Ragù alla bolognese

Ravioli Balanzoni

Salame Geminiano

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Veal with Tuna Sauce