Like chestnuts and radicchio, the best time to make these ravioli is certainly autumn when pumpkins are abundant and tasty. A traditional dish from Mantova, Lombardia region, they are delicious with butter and sage.
Ingredients: Pasta 47%: soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20%, water. Filling 53%: pumpkin 64.1%, Grana Padano cheese [(MILK, salt, rennet, preservative: lysozyme (natural EGG protein), anti-caking agent: E460], cheeses (containing MILK), amaretti [(sugar, apricot kernels 20%, EGG white, LACTOSE, MILK proteins, leavening agent (acid carbonate sodium), natural flavouring; may contain traces of GLUTEN and NUTS], potatoes, sugar, potato starch, vegetable fibre, salt, spices, flavourings.
Cooking time: 3/5 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.
