Ravioli ai 4 formaggi


A filling with a delicate taste and creamy consistency, enhanced by the choice of a format of pasta monosfoglia large sized.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Ravioli ai 4 Formaggi (4 cheeses) with borage cream and pine nuts.

• Zini Ravioli ai 4 Formaggi
• 500 g borage
• 1 clove of garlic
• 50 g pine nuts
• 2 fresh mint leaves
• Extra virgin olive oil

Wash borage leaves and stir fry in a pan with a little oil with mint leaves and garlic. Remove the garlic and blend until creamy. Cook Ravioli ai 4 Formaggi in salted water, drain and season with the cream, finish with a drizzle of oil and pine nuts toasted in the oven.

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