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Ravioli di ricotta

For the dough: 600 g durum wheat feed flour, 2 eggs and salt.
For the filling: 150 g Reginella d’Abruzzo’s vaccine ricotta, sugar, 1 yolk.
(mix all the ingredients needed for the filling with a blender and put it in a bowl)

Mix the ingredients for the dough together. Then flat the dough with the help of a rolling pin and cut large stripes of it. After cut the stripes into squares, put one spoon of filling on each square, and close it forming a rectangle. Boil the ravioli until they begin floating. Serve with melted butter and seasoned cheese (caciocavallo).


Crostata di ricotta

For the dough: 300 g flour, 150 g butter, 150 g sugar, 1 egg, 1 yolk, salt.
For the filling: 500 g Reginella d’Abruzzo’s ricotta, 150 g sugar, 1 egg, 1 yolk, raisins, pine-seeds, candied fruits and a grated lemon rind.

Put the flour and sugar on a rolling board, add eggs and melted butter on them. Kned it and leave the mixture to stand for a while. Cover a cake tin with the dough and add the filling mixing the ingredients of the filling. Cook in a pre-heated oven until the dough will be golden and the filling has a little crust.

Did you know that….?
Ricotta is one of the most ancient and valuable products of Italian cheese industry. Properly speaking Ricotta is not a cheese but a dairy product obtained by heating the residual whey of the manufacturing of cheeses, it can not be called cheese. Its name comes from the fact that the milk proteins, which are the main ingredient together with fat, are subjected to a double heatment. The first one in the boiler to produce cheese, and the second one when the remaining whey is heated again to produce Ricotta.
* (Trattato di tecnologia casearia, Ottavio Salvatori – Del Prato, Calderini ed Agricole, 2001)

Ingredients: vaccine milk whey, salt and milk.

Nutritional and organoleptic characterization:
Ricotta has no rind, its colour is white and has a slightly wavy surface. When cut it is compact, its consistency is creamy and its taste is delicate and sweet.

Average nutritional values for 100 g of product:
Energetic value: 151 kcal
Proteins: 8,2 g
Fat: 11,25 g
Carbohydrates: 4,7 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)

Shelf life: 10 days
Consevability: maximum temperature + 4°

Ricotta has an average weight that varies from 1 Kg to 1,5 Kg .Its taste is sweet and delicate and it is choiceness to spread.


Reginella d'Abruzzo srl - Via Aroto, 1 - 67039 Sulmona (AQ) Italia - tel. +39.0864.33419 - fax +39.0864.56579