PASTRY WITH BASIL LEAVES
MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Our recipe is prepared with cow’s milk ricotta and sheep’s milk ricotta.
Free from MSG, palm and rapeseed oil.
Sage and a knob of butter.
Add the ravioli to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
durum WHEAT semolina, water, herbs 12.6%, WHEAT flour, ricotta 9.6% (WHEY, MILK cream, salt), breadcrumbs (WHEAT flour), EGGS 7,6%, salted ricotta 3.9% (WHEY, salt), CHEESE Parmigiano Reggiano PDO, BUTTER, salt, dehydrated basil 0,3%, garlic, black pepper. May contain traces of: soy, fish and crustaceans.
IN THE FREEZER:
**** / *** (-18 ° C) SEE RECOMMENDED DATE ON PACKAGE
** (-12 ° C) 1 MONTH
* (-6 ° C) 1 WEEK
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