Pasteurised fresh stuffed pasta for cooking consisting of two thin sheets of egg pasta that enclose and seal a filling consisting mainly of ricotta and porcini mushrooms.
Keep refrigerated between 0 and 4 degrees Celsius.
Packaged in a protected atmosphere.
Once opened, consume within 3 days.
Hob: Pour the product into plenty of boiling salted water pot and cook for 3 minutes.
Pasta (55%): Durum wheat semolina, soft wheat flour, pasteurized free-range egg, (16% in the pasta), salt. Filling (45%): Ricotta cheese (cow’s milk whey, sheep’s milk whey, salt), cream UHT (milk), Porcini mushrooms 3% (Boletus Edulis) UE origin, Parmesan cheese (milk, salt, rennet), breadcrumbs (soft wheat flour type 0, water, brewer’s yeast, salt), salt, extra virgin olive oil, garlic, onions, pepper.
May contains traces of nuts, fish, crustaceans, clams, sulfities, soy, mustard.
Typical Values per 100 g
Energy 1077 kJ/242 kcal
Fat 7,5 g
of which saturates 4,3 g
Carbohydrate 31,6 g
of which sugars 2,7 g
Protein 11,7 g
Salt 1 g