Ravioli agli asparagi

Ingredients Pasta: Italian type “00” wheat flour, water, Italian durum wheat semolina, eggs from free-range hens.

Ingredients Filling:

Asparagus (34 percent of total),

Ricotta (cow's and sheep's milk whey, whole milk, salt),

Grana Padano PDO (milk, salt, rennet, preservative: lysozyme from eggs), olive oil, onions, eggs from free-range hens,

Breadcrumbs (type “0” wheat flour, brewer's yeast, salt), salt, garlic.

Pastries are dusted with rice flour. Store at a temperature between +1°C and +4°C.