Fresh ravioli filled with buffalo ricotta and meat, in a tray. For a ragù, butter and sage or a tomato sauce.
Filled pasta from Campania, in a tray. The filling combines buffalo ricotta, a dairy speciality of the region, with meat.
The ricotta brings softness, the meat some bite.
Serve them with a meat ragù, with butter and sage to let the ricotta come through, or with a tomato and basil sauce.
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