Ravioli Ricotta Cheese and Sautéed Swisse Chard

This traditional recipe from Reggio-Emilia has a smooth, tasty filling of fresh ricotta with sautéed herbs encased in double-sheeted pasta with a rugged, porous surface that enhances all the natural goodness.

Average Nutritional Values

  • Energy 221 kcal/ 932 kJ
  • Proteins 8,6 g
  • Carbohydrates 33 g
  • Lipids 5,1 g
  • Fibres 4,5 g


For the pasta

Soft wheat flour, eggs, durum wheat semolina.

For the filling

Ricotta cheese 26.6%, sautéed herbs 33.3%, rehydrated milk whey, breadcrumbs, vegetable fibre, Grana Padano cheese, nettle 2%, salt, natural flavourings, herbs, sunflower oil.

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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