Raviolini with a light filling (cheese, eggs, butter, and herbs), traditional and typical of the culture of the Brescia valleys.
Made with extremely simple ingredients from the Vallesabbia pasta factory, they are handcrafted from fresh pasta and filled without any added preservatives or colorings, great as a soup.
The Brescian raviolini are a dish that has always been part of the tradition. It was born from the skilled hands of housewives who made pasta at home, a first course much appreciated especially in winter when the weather favors the choice of hot dishes and soups.
Cooking method: cook them in the broth, just a few minutes since it’s fresh pasta, the raviolini will be done when they rise.
Serve them in a soup tureen with some good grated cheese.
Nutritional values of Brescian raviolini
| Average values | per 100 grams |
|---|---|
| Energy | 1150 Kj 272 Kcal |
| Fats | 6.3 g |
| Saturated fatty acids | 2.6 g |
| Carbohydrates | 39 gr |
| Sugars | 2.4 g |
| Proteins | 14 gr |
| Salt | 2.1 g |
| Fiber | 1.7 g |
Hand-packed in a protective atmosphere in 500 gram package
