Ingredients: durum wheat flour, free range eggs, butternut, garlic, onion, parsley, salt.
How to cook:
Place the ravioli directly in boiling water. Allow 1 litre of water per 100g of pasta and add 1 tablespoon of sea salt per litre of water. The pasta will be cooked once it has risen to the surface, approx. 2 minutes. Drain it gently, and serve with our delicious arabiatta sauce.