When we talk about pasta “ripiena”, we refer to a large number of varieties for all tastes.
From the more traditional stuffed ravioli which is cooked in our oven at low temperature, to the most innovative and seasonal ones such as the crescent of sweat potato and sage, always ready when autumn comes or the Cob fish for when Easter approaches. Key elements such as fresh ricotta cheese and 24-month-old parmiggiano reggiano help to blend and enhance the flavors of our stuffed pasta.
