"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 meat Raviolo: roasted beef and pork filling as people use to make them in Emilia-Romagna.
Nonna’s Lab suggests to eat them with Tomato sauce or Bolognese, but if you want to experience the real Italian Ravioli dish, serve them with brown butter, sage, and Parmigiano.
Weight: 250 gr
Serve: 2 adults
INGREDIENTS (allergens in bold): beef, pork, flour, eggs, onion, celery, carrots, garlic, milk (Parmigiano Reggiano), bay lives, red wine (sulphites), salt, pepper.
Please keep the product refrigerated. Suitable to be frozen.