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Ravioriselli® Mozzarisella® and Zucchini with Leek sauce, Capers, black Olives and Lemon
Ravioli with braised Seitan with Porcini Mushrooms Cream Sauce and Treviso Red Chicory
Tortelloni Walnuts and Blue Cheese with Pears and Ricotta cheese
Half moons Spreadable blue, Walnuts and Almonds with Red Chicory, Pumpkin and Red Wine sauce
Mediterranean Spelt Ravioli with Ginger-Zucchini cream, Beetroot and Lavender
Ravioli Lactose-free Mozzarella and Tomato with Basil and Cherry Tomatoes purée
Ravioriselli® Spreadable and Spinach with wild herbs Pesto
Half moons Spreadable blue, Walnuts and Almonds with Spinach cream and smoked Tofu
Ravioloni Lupine, Mozzarisella® and Basil with green Asparagus, Lemon and Ginger
Tortelloni with Porcini Mushrooms with Mushrooms, Walnuts and Parmesan
Ravioli Sheep Ricotta and Swiss Chards with mixed Aromatic Herbs and Pine nuts
Margherite with Pesto with Ricotta cream and mixed Flowers
Ravioriselli® Mozzarisella® and Zucchini with cream of Zucchini flowers
Potato gnocchi with raw tomato sauce
Spinach Spätzle with Blue Cheese sauce and Parmesan shavings
Your recipes
Our chefs
MARCO BORTOLON – CUOCO VEGAN
Marco Boscarato
Il Sesto Sapore – Vegan Cookery School
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