fresh pasta filled with Ricotta cheese and spinach
– PASTA: flour type 00; eggs 40% salt.
– FILLING: Ricotta KM 0 40%; spinach 50%; Grana Padano DOP (salt, milk, rennet, lysozyme) 5%; Parmigiano Reggiano DOP 5%; salt; herbs; pepper.
ALLERGENS: cereals containing gluten, eggs, milk and dairy products.
STORAGE: they will keep in the refrigerator (0-4 ° C) for 10 days from the date of production.
Cooking time: 3-4 minutes
ADVICE FOR PREPARATION: Cook for about 3-4 minutes. Delicious and simple with sage butter and Parmigiano Reggiano DOP, tomatoes and fresh basil or with slight fondue Castelmagno DOP.
TASTE: The taste reminds our grandmother’s recipes with ricotta and spinach notes.
FORM: a moon, with jagged edge.