Fresh ravioli filled with ricotta, scamorza and speck, in a tray. A mild filling lifted by a smoky note.
Filled pasta from Campania, in a tray. The filling combines ricotta, scamorza and speck, a smoked cured ham.
The ricotta brings mildness, the scamorza a melting texture, the speck the smokiness.
Serve them with brown butter, with a mushroom cream, or with olive oil and black pepper.
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