Ravioli in Salsa Aurora

melanzane-alla-parmigiana
Melanzane alla Parmigiana
17 April 2016
spaghetti-all-amatriciana
Spaghetti all’Amatriciana
19 April 2016
Ravioli are among the most classical food of Italian stuffed pasta and its history is worth a novel.
It is said that "Raviolo" was the name of a family who, in 120, managed an lodge in Gavi, on the road from Genoa to Po Valley.
That catering place became very famous because of many travelers that, attracted by the legend of the "raviolo", they used to stop to taste it. There is nothing better than delight your guests with a delicate traditional dish, starting with the simple stuffing, which conquers at first taste. Ricotta filling, contained in the fresh pasta crust, reveals a soft and pleasant taste.
One of the most winning combinations in the story of Italian gastronomy. Ravioli is surely the most proper choice for a refined and light meal.

Preparation

Portions

Nutritional Values

Nutritional Values for 100 g
Energy 1155 kJ
276 kcal
Protein 10 g
Carbohydrates 26 g
Sugars 5,2 g
Fat 14 g
Satured Fat 9 g
Fiber 3 g
Sodium 1700 mg