MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Filling with pieces of peas.
Free from MSG, palm and rapeseed oil.
A drizzle of extra virgin olive oil and Parmigiano Reggiano.
Add the ravioli to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Filling (60%): bovine meat 25%, calf meat 11,3%, extra virgin olive oil, pork meat 8,8%, breadcrumbs (WHEAT flour type “0”), peas 6,8%, tomato concentrate 6,7%, tomato pulp 6,4% (diced tomato, tomato juice, acidity regulator: citric acid), Parmigiano Reggiano DOP CHEESE, red wine, salt, BUTTER, balck pepper 1,5%, onions, carrots, rosemary, garlic. Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water. May contain traces of: soy, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
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