Iblean ricotta ravioli with sauce

Redazione

Prepared according to the centuries-old rural tradition of the masseria, these hearty ravioli made with porous egg pasta encase fresh ricotta produced in-house and crafted in the farm’s own cheese dairy. They are dressed with a thick, flavorful Sunday sauce slow-cooked over low heat. On the palate, they offer a firm texture and a masterful contrast between the dairy’s natural, velvety sweetness and the rustic, enveloping savoriness of the meat.