A soft, traditionally worked sheet of pasta dough embraces a delicious ricotta and porcini mushroom filling. Our porcini mushroom ravioloni are ready to be served with the sauce of your choice, after a short cooking time in boiling water.
Pasta dough 50%: durum wheat semolina (gluten), pasteurized egg mixture (20% in semolina), water, gluten.
Filling 50%: ricotta cheese (cow milk whey, cow milk, salt, acidity regulator: citric acid), mixed mushrooms 35.62%, breadcrumbs (type “0” soft wheat flour, yeast, salt), grated hard cheeses (milk, salt, yeast, egg lysozyme), salt.
– ALLERGENS: wheat (gluten), milk, egg.
– STORAGE TEMPERATURE: -18°C/-0.4°F
– SHELF LIFE: 18 months
– WEIGHT: 500g/1.1lb, 1kg/2.2lb, 3kg/6.6lb.
While product is still frozen, 4-5 minutes in boiling water.