Spinosi Ravioli di Ricotta e Spinaci
Spinosi Ravioli di Ricotta e Spinaci: fresh filled egg pasta by Spinosi (Spinosi Freschi ripieni range); filling: ricotta and spinach.
Spinosi Ravioli di Ricotta e Spinaci is fresh filled egg pasta made by the Italian brand Spinosi. The product belongs to the Spinosi Freschi ripieni range.
The official site names the main ingredients: dough of durum wheat semolina and fresh whole eggs 33.4%; filling of cow's milk ricotta 20%, sheep's milk ricotta 20%, Parmigiano Reggiano, spinach 10%, breadcrumbs, eggs, spices and salt. Filling: ricotta and spinach. Cooking time according to the official site: 4 minutes. Pack sizes: 500 g. Protein: 12.2 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, egg, milk. The full list of ingredients and allergens is printed on the pack.
Facts
| Raw material | Dough of durum wheat semolina and fresh whole eggs 33.4%; filling of cow's milk ricotta 20%, sheep's milk ricotta 20%, Parmigiano Reggiano, spinach 10%, breadcrumbs, eggs, spices and salt |
|---|---|
| Duration | 4 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Spinosi Freschi ripieni |
How it connects to Pasta
Spinosi Ravioli di Ricotta e Spinaci → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Wheat flour, 🌾 Durum wheat, 🥬 Spinach
- Part of
- Spinosi Freschi ripieni, Ravioli
Frequently asked questions
How long do you cook Spinosi Ravioli di Ricotta e Spinaci?
4 minutes, according to the official Spinosi website.
What is the filling of Spinosi Ravioli di Ricotta e Spinaci?
Ricotta and spinach.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 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.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Spinosi Raviolini di Carne · Spinosi Ravioli di Carne · Spinosi Cappelletti agli Spinaci · Spinosi Fagottini · Spinosi Ravioli al Monteo e Funghi Porcini · Spinosi Mezzelune
Sources
Also listed under
- PastaPasta brands and producersSpinosiSpinosi Freschi ripieni
- PastaFresh pastaSpinosi Freschi ripieni
- PastaFilled pastaSpinosi Freschi ripieni