Cute ravioli shaped like mushrooms. In Italy, mushrooms are king of the autumn recipes. You can choose a simple dressing such as melted butter, Parmesan cheese and sprinkles of parsley or, to give your dish a more succulent taste, a sauce based on cream and sausage.
Ingredients: Pasta 47%: soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20%, water. Filling 53%: cow’s milk ricotta (whey, MILK, lactic acid), porcini mushrooms (Boletus Edulis and related Group) 10.6% vegetables in variable proportions (potatoes, onions, carrots), cheese (MILK, salt, rennet), potato flake, potato starch, breadcrumbs (type “0” WHEAT flour, brewer’s yeast, salt), vegetable fibre, flavourings, salt, sunflower seed oil. Sprinkle with rice cream. May contain traces of NUTS, SULPHITES, CELERY and FISH.
Cooking time: 4/6 minutes.
Instructions for Use
Cook in plenty of salted water
Packaged in a protective atmosphere.
Consume within 3 days of opening.
Store in the refrigerator between 0 and +4°C.
To be consumed after cooking.
Allergens: indicated in capital letters.
