PASTRY WITH PARSLEY LEAVES
ONLY BARN EGGS, 100% ITALIAN
MADE WITH ITALIAN INGREDIENTS
-30% LESS FAT
Our recipe is prepared with Leccino’s black olive and extra virgin olive oil.
Free from MSG, palm and rapeseed oil.
The dish, with the Mediterranean flavors, has neapolitan origins. The most beloved Italian sauce, sunny and tasty, is also called "aulive e cchiapparielle" from its main ingredients: olives and capers.
A drizzle of extra virgin olive oil, fresh parsley and chili pepper.
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%): tomato pulp 33,3% (diced tomato, tomato juice, acidity regulator: citric acid), tomato concentrate 30,8%, black olives Leccino 13,5%, breadcrumbs (WHEAT flour type “0”), capers 4,9%, extravirgin olive oil 3,6%, persely, salt, garlic, chili pepper. Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water, dehydrated parsley 0,7%. May contain traces of: soy, milk, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
The flavour of the sea meet the green chillies
16 July 2019
A tasty first course that makes us ready for Summer
17 June 2019
Taste, freshness and simplicity, all in one dish
23 May 2019