Ravioli ris e coi

DESCRIPTION

A traditional agnolotto originating in the Piedmont countryside in the early 1900s. This ravioli combines tradition and flavour: savoy cabbage is wrapped in a filling of rice and roast veal (approx. 20%), all flavoured with marjoram, thyme and pepper.

To be eaten after cooking. Remove the desired quantity of product from the bag. After adding the product to boiling salted water to taste (approximately 1 litre of water per 100 grams of product), stir with a spoon and wait for the water to return to the boil. From this point, cook for approximately 2–3 minutes.

500 g,
1 kg,
2,5 kg.

Pasta ingredients: durum wheat semolina, type 00 soft wheat flour, fresh eggs, water.

Filling ingredients: Carnaroli rice, fresh cabbage, roast beef and pork with vegetables, breadcrumbs, salt, natural vegetable flavourings