DOUBLE-SHEET FRESH STUFFED PASTA

Ravioli Cacio e Pere

with selected flours, traditional dough, fresh chicken eggs

Rough sheets of dough pressed together to create the characteristic raviolo shape, made by mixing selected durum wheat semolina, Tuscan soft wheat flour and fresh chicken eggs, filled with long-ripened cheese and slightly candied Williams pears cubes, which give this type of ravioli the typical taste of such a delicious combination.

Misure indicative - Peso: 6 g circa - Larghezza: 4 cm - Lunghezza: 4,5 cmw