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  • Potato ravioli with field balm

    All of Sardinia, between two layers of fresch pastry.

     

    Typical Sardinian ravioli, great with tomato sauce or classic meat sauce.

    Model 1

  • Ricotta and soinach ravioli

    Prepared scrupulosly with the best ingredients.

     

    Simple and classic, delicious with tornado sauce or meat sauce.

    Model 1

  • Seadas

    A dessert promising a surprise.

     

    two disks of superfine flour and a filling of the freshest cheese, made fragrant with lemon rind.

    Model 2

  • Potato ravioli with field balm

    The woodland flavour of field balm blends well with ricotta.

     

    Those who love mushroom dishes will discorev how surprising and delicious this combination is.

    Model 3

  • Ricotta and ceps ravioli

    The woodland flavour of ceps blends well with ricotta.

     

    Those who love mushroom dishes will discover how surprising and delicious this combination is.

    Model 2

  • Seadas

    A well-cooked seada rises on the dish, golden and dry.

     

    Traditionally, it is served as a dessert, but by making a slight exception to the rule, it can also be a part of a delicious an energy-giving breakfast or snack

    Model 1
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Ricotta and cep ravioli ravioli with cream and lemon
Ingredients for 4 people: a 500 g bag of Contini Company ricotta and cep ravioli, cream, lemon rind.
Pour a little of cream in a pan and sprinkle a lemon rind. Pour the frozen ravioli in plenty of salted boiling water. Bring to the...
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Campidano Malloreddos
Ingredients for 4 people: a 500 g bag of Contini Company malloreddos, 1 chopped onion , extravergin olive oil, fresh sausage, salt...
Fry the chopped onion in a saucepan, add the sausage finely chopped. After some minutes add the tomatoes peeled, chopped and desee...
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Ricotta and spinach ravioli with tomato sauce and pecorino cheese
Ingredients for 4 people: a 500 g bag of Contini Company ravioli, tomato sauce.
Prepare a classic tomato sauce, compact and copious. Pour a little in a porcelain dish . Pour the frozen ravioli in in a plenty of...
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