"Ravioli" originally come from Liguria where they were usually filled with spinach or “nepitella” which is a local wild vegetable. From there, the Raviolo quickly arrived in all the rest of the north of Italy, where it started to be filled also with meat and becomes one of the most traditional dishes.
Here at Nonna’s Lab, we decided to use one of the most traditional recipes for a pumpkin "Raviolo" from Lombardia (North of Italy)
Nonna’s Lab suggests to eat them with the simplest sauce made with brown butter, sage, and Parmigiano.
Weight: 250 gr
Serve: 2 adults
Suitable for: vegetarians
INGREDIENTS (allergens in bold): Pumpkin, flour, egg, milk (Parmigiano Reggiano), white wine (sulphites), garlic, rosemary, sage, salt and pepper.
Please keep the product refrigerated. Suitable to be frozen