Cheese and pepper raviolaccio

stuffing of Cacio, Pecorino and ricotta cheese and black pepper

Our raviolacci are based on the ancient Roman recipe “Cacio e pepe”: we dissolve Cacio cheese e Pecorino Romani DOP in water, add coarsely ground black pepper granules, and combine it with the ricotta, thus creating a soft and appetizing filling.

Cooking time

5 min.

Size

65x40x11 mm

Weight

14 g

Available in:

ATM Fresh

Bag

Shelf life:

Weight:

500 g

Packaging:

Recyclable

ATM Fresh

Take Away Tray

Shelf life:

Weight:

250 g

Packaging:

Recyclable

Artisan quality

Fresh eggs

free-range

Semolina and eggs

100% italian

Recipes

PREPARED BY OUR CHEFS

Lar Method

USED TO COLD-PROCESS PASTA

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