Large fresh ravioli filled with Parmigiano Reggiano, in a tray. A generous piece, served singly or in pairs.
Filled pasta from Campania, in a tray. The suffix -one denotes a large raviolo, here filled with a Parmigiano Reggiano cream.
The thin pasta contrasts with the strength of the cheese.
Serve them with a few pearls of balsamic vinegar, with brown butter and sage, or in a capon broth.
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