Artisanal ravioli with ricotta and grana padano. Thyme dough rolled from wheat flour and eggs. Reversible. One side of dried thyme.
Ingredients: boletus, cake flour, onion, ricotta, eggs, butter, dried boletus, grana padano, salt, thyme, pepper, nutmeg
Allergens: mushrooms, wheat, milk, eggs, soybeans, mustard seeds, celery
Packaging: 500g A restaurant serving is 125g-150g
roasted butter, grana padano
roasted onion thickened sauce with the addition of port, brown mushroom flakes
onion slate ash, fresh thyme, shallot-based wine sauce
Cooking method: put the frozen ravioli in boiling water and cook over low heat for about 2 minutes. Meanwhile, prepare the lard in a separate pan. Add a few tablespoons of cooking water and then transfer the ravioli straight from the boiling water to the pan with the lard. Shake the ravioli with the lard and cook for about 1 minute until the lard is thickened.
The shock-frozen product maintains perfect freshness and quality.