Carla was born in Genoa, the proud heart of Liguria, where basil is practically currency, and every Nonna has a mortar and pestle in her handbag just in case. But while the others were making pesto, Carla was doing something radical – reinventing spinach and ricotta ravioli with increased protein and a sprinkle of magic.

Her mother, Lidia, was a herbalist who believed food could heal the body, while her father, Umberto, was a dock worker who believed food should come in giant portions. Carla found the perfect middle ground – nourishing, protein-packed ravioli that could feed a family and a rowing team.

Her Increased Protein Spinach & Ricotta Ravioli starts with fresh spinach, and a touch of nutmeg, blended with creamy ricotta. The dough is made with high-protein semolina, just firm enough to give a satisfying bite, but soft enough to whisper “you’re doing great, sweetie” as you chew.

She’s not flashy. She’s not loud. But her ravioli? It gets standing ovations from dietitians, marathon runners, and her bridge club.

Carla says:

“Being strong isn’t about shouting. It’s about knowing your pasta has 40 grams of protein per serve.”