Ravioli with Chianina Beef

A delicious, boldly flavoured and wonderfully soft filling of Chianina beef braised with fresh vegetables and red wine, inside a double-layer ravioli with a rugged, porous texture that enhances all the natural goodness. The recipe is prepared in compliance with the standards of the consortium for the protection of the white bullock of the central Apennines, which establishes strict standards governing selection and use of the meat.

Average Nutritional Values

  • Energy 264 kcal; 1112 kJ
  • Proteins 12 g
  • Carbohydrates 36,9 g
  • Lipids 7,1 g
  • Fibre 2,2 g


For the pasta

Soft wheat flour, eggs, durum wheat semolina.

For the filling

braised Chianina beef PGI ‘White bullock of the central Apennines’ and pork meat, breadcrumbs, mortadella, cheese, salt, natural flavouring, pepper.

Our advices

Add the ravioli to a large pan of salted water as soon as it comes to the boil, and cook over a medium heat for 4/5 minutes


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