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Giovanni Rana Gioiaverde Ravioli Asparagi

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

Giovanni Rana Gioiaverde Ravioli Asparagi: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Gioiaverde range); filling: asparagus, ricotta, grated cheese and mozzarella.

Giovanni Rana Gioiaverde Ravioli Asparagi is fresh filled egg pasta made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Gioiaverde range. Gioiaverde is the Giovanni Rana range of ravioli with vegetable fillings.

Dough (40%): soft wheat flour, egg (30%), durum wheat semolina. Filling (60%): asparagus, ricotta, grated cheese, mozzarella, among other ingredients. Cooking time according to the official site: 3 minutes. Protein: 8.5 g per 100 g.

Filled pasta is served simply, with melted butter and sage, a light tomato sauce or in broth, often with grated Parmesan. Allergens: gluten (wheat), egg, milk. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water.

Facts

Raw materialSoft wheat flour, egg (30%), durum wheat semolina
Duration3 min
Main useButter and sage, tomato sauce, broth
House rangeGiovanni Rana Gioiaverde
containsWheat flourcontains🥚Chicken eggcontainsSemolinacontains🌾Durum wheatkind ofGiovanni Rana Gio…kind ofRaviolirelated🧀ricottatowardia.com
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How it connects to Pasta

Giovanni Rana Gioiaverde Ravioli Asparagi → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

How long do you cook Giovanni Rana Gioiaverde Ravioli Asparagi?

3 minutes, according to the official Giovanni Rana website.

What is the filling of Giovanni Rana Gioiaverde Ravioli Asparagi?

Asparagus, ricotta, grated cheese and mozzarella.

What to read next

  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.

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