If you like “maxi” fresh pasta, you must try the Luciana Mosconi La Pasta Fresca Ravioloni. On the outside, there is a rough, tenacious sheet of dough made with durum wheat semolina and 100% fresh Italian eggs. Inside, there is only ricottacheese from the Colfiorito plateau, fresh spinach and Parmigiano Reggiano D.O.P. matured for 22/24 months.