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Three round handcrafted ricotta and spinach ravioli arranged on a white plate, surrounded by fresh peas, guanciale and aged Grana cheese — key ingredients of this Pasta Livia recipe.
Ricotta & Spinach Ravioli with Guanciale, Pea Cream and 24-Month Grana Fondue
Ravioli 80G with Ricotta and Spinach
Code
RC0068
Handcrafted caramelle pasta filled with wild chicory, served with a rich chicken demi-glace drizzled into a bowl, with a fork hovering above — a Pasta Livia signature dish.
Stuffed Caramelle with Wild Chicory, Cheese Fondue and Chicken Demi-glace
Caramelle with Ricotta
Code
RA0082
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