A variation of the classic stuffed pasta. In this case, we propose a ricotta lemon filling for those who prefer delicate and fresh dishes
Ingredients:
Pastry 50%: Type 00 soft WHEAT flour, durum WHEAT semolina, EGGS 28%.
Filling 50%: Cow's milk ricotta (WHEY, CREAM, MILK, salt), lemon 14%, Parmigiano Reggiano DOP 8.3% (MILK, salt, rennet), breadcrumbs (Type 0 soft WHEAT flour, salt), salt.
May contain traces of SOY and MUSTARD.
A variation of the classic stuffed pasta. In this case, we propose a ricotta lemon filling for those who prefer delicate and fresh dishes
Ingredients:
Pastry 50%: Type 00 soft WHEAT flour, durum WHEAT semolina, EGGS 28%.
Filling 50%: Cow's milk ricotta (WHEY, CREAM, MILK, salt), lemon 14%, Parmigiano Reggiano DOP 8.3% (MILK, salt, rennet), breadcrumbs (Type 0 soft WHEAT flour, salt), salt.
May contain traces of SOY and MUSTARD.
COOKING
Product to be consumed after cooking: pour the product into lightly boiling salted water. Let them surface and continue boiling for about 4 minutes. Drain and season to taste.
Once the package has been opened, consume the product within 3/4 days of opening.
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