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Ravioli with cuttlefish ink and salmon
  • Ravioli with cuttlefish ink and salmon
  • Ravioli with cuttlefish ink and salmon
  • Ravioli with cuttlefish ink and salmon
  • Ravioli with cuttlefish ink and salmon
Ravioli with cuttlefish ink and salmon

Ravioli with cuttlefish ink and salmon
₴435.00 ₴435.00/400g

Black as the night sea, the dough is dyed with natural cuttlefish ink. Inside are two faces of the ocean: fresh and smoked salmon, combined with ricotta, spinach and parmesan. A dish for those who love to feel the sea on their tongue and indulge in the aromas of the deep.

Composition:

Handmade pasta made from Italian durum and soft wheat flour with cuttlefish ink. Filling: fresh and smoked salmon, ricotta cheese, spinach, parmesan, salt. Recommended sauce: Puttanesca with shrimp

Recipe:

1. Do not defrost. Cook straight from the freezer.
2. Boil 3–4 liters of salted water.
3. Add the ravioli, stir to prevent them from sticking together.
4. Cook for 3–5 minutes after they float to the surface (depending on size).
5. Remove with a slotted spoon, serve with sauce.

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