Fresh pasta filled
– PASTA: durum wheat; flour ’00’; water; eggs; spinach powder; natural mineral water; salt.
– FILLING: Ricotta km 0 40%; borage 45%; chard 5%; Grana Padano DOP (salt, milk, rennet, lysozyme) 5%; Parmigiano Reggiano DOP 5%; salt; nutmeg; pepper.
ALLERGENS: gluten-containing grains, milk and dairy products, eggs.
STORAGE: they will keep in the refrigerator (0-4 ° C) for 10 days from the date of production.
Cooking time: 2-3 minutes
ADVICE FOR PREPARATION: cooking time 3-4 minutes. You can combine a tomato sauce and fresh basil, sage butter and Parmigiano Reggiano DOP or cream.
TASTE: The taste reminds our grandmother’s recipes with ricotta, borage, spices notes.
FORM: a moon, with jagged edge.