PASTRY WITH BASIL LEAVES
MADE ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Filling with pieces of asparagus
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%): asparagus 45% (of which 9% in pieces), ricotta (WHEY, MILK cream, salt), breadcrumbs (WHEAT flour type “0”), “Taleggio PDO” CHEESE 9,3%, Grana Padano PDO (MILK, salt, rennet, preservative: lysozyme from EGG), BUTTER, onion, salt, white pepper, nutmeg. Pasta (40%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water, dehydrated basil 0,7%. 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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