The earliest record of Venetian ravioli date back to the mid-14th-century, where a recipe was documented in Libro per Cuoco, an early cookbook. This record details a recipe similar to what we still eat today: green herbs blanched and minced, mixed with a beaten egg and fresh cheese. Magro translates to skinny or without fat. This is a dish that is traditionally eaten during the 40-day period before Easter, known as Lent, where people abstain from meat. Our recipe, in partnership with Venetian-inspired Polpo, is handmade ravioli filled with spinach that has been mixed with fresh ricotta and parmesan cheese. We then top our ravioli with Italian butter, accentuating the fresh richness of the ricotta.
(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Spinach, Ricotta cheese, Parmesan cheese
GARNISH INGREDIENTS: Sage Butter, Parmesan cheese, Toasted pine nuts
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