Ravioli Al Plin with Herbs

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Size 500 gr
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The traditional Piedmontese ravioli del Plin, the Italian word to refer to the act of pinching the pasta with the fingers to make this typical pasta shape in Piedmont. These ravioli are a typical dish of Piedmontese cuisine, particularly from the Langhe and Monferrato area of Italy.

Fresh pasta is rolled out into a thin sheet, on which the filling is spread. Next, the dough is folded and the ravioli are formed.

This pasta is filled with herbs such as chard and spinach, finely chopped and mixed with ricotta cheese for a smooth, enveloping mix of flavors. Herb ravioli is a rich and flavorful dish that combines the delicacy of homemade pasta with the rustic taste of vegetables.

Chef's Advice

Ideal with butter or butter and sage; cream; tomato and basil; mushroom and truffle cream; or even in broth for a more traditional version.


Ravioli al Plin with herbs




500 g

Domenica Bertolusso and Beppe Montanaro, founders of the company, started Tartuflanghe in 1980. The company has for years boasted the title "Eccellenza Artigiana," issued by the Piedmont Region in recognition of its 30 years of experience in the world of quality gastronomic craftsmanship.

Ingredienti: pasta 60%: farina di FRUMENTO, semola di GRANO duro, UOVA pastorizzate, spinaci in polvere, acqua. Ripieno 40%: ricotta (siero di LATTE, acidificante: acido citrico, sale), biete erbette 18%, spinaci 18%, siero di LATTE, pangrattato (farina di frumento, sale), formaggio (LATTE, caglio, sale), spezie, sale. Può contenere tracce di SEDANO.

Modalità di conservazione: confezionato in atmosfera protettiva. Conservare tra +2 e +4°C, una volta aperto consumare entro 2 giorni.

Valori nutrizionali medi per 100g: energia 1064 kJ/253 kcal, grassi 8,8g, di cui acidi grassi saturi 3,7g, carboidrati 29g, di cui zuccheri 1,2g, proteine 14g, sale 1,6g

Bollo CE: IT 9-3426/L CE

Ragione sociale e indirizzo: Tartuflanghe, Località catena Rossa 7 12040 Piobesi d’Alba (CN) Italia

Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO

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