This is our all times best-selling product.
The truly fresh flavor comes from the sweet and sour lemon zest, which, combined with the richness of the ricotta, makes it an easy pairing with both game meat and Mediterranean herbs. The texture is balanced thanks to the high-quality ingredients. The buffalo and cow’s milk ricotta we use are both artisanally produced just a few kilometers from our kitchen. The lemons come from the Sorrento coast. The pecorino sheep cheese is imported directly from Lazio, where the cheese maker produces it exclusively with his own sheep’s milk. To refine the processing and ensure the preservation of its nutritional values, the black pepper is delicately ground and the lemons are grated by hand. The pasta dough is made from the finest quality semolina from Altamura. The semolina grain has three different consistencies, which, combined with the soft wheat flour, ensure resistance to cooking, elasticity, and a velvety texture.To reduce the use of meat and meet the requests of our vegetarian customers, we like to pair our lemon and pecorino ravioli with a pistachio pesto.
All photos were taken by us.
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