Ravioli with salmon, spinach and ricotta
Weight 500 g
Durum wheat, eggs, water, salmon, spinach, ricotta, Parmesan, salt, pepper.
Cooking method: Boil the ravioli for 5-6 minutes in a large pot with plenty of water, add salt as desired. We recommend adding 1 liter of water for every 100 g of product. We put the ravioli in well-boiling water, stir it for the first few minutes so that it does not stick together. Serve with cheese or sauce.
Allergens: cereals, lactose, eggs
235 ₴
