New
The product
Ravioli ai funghi porcini
250 g pack of fresh egg pasta ravioli with porcini mushrooms
Code:
98360
Country of origin:
Italy - Emilia Romagna
Weight:
250 g
Minimum order:
1 box with 6 pieces
| Description | Ravioli made with a pasta dough made from soft wheat flour, durum wheat semolina and eggs, filled with a mixture of ricotta cheese, porcini mushrooms and Parmigiano Reggiano DOP aged for at least 30 months |
|---|---|
| Appearance | The outer layer is bright yellow and has a rough texture, while the filling is soft |
| Taste | Delicate and creamy to the bite, with an enveloping mushroom aroma |
| Our selection | Traditional Bolognese fresh pasta recipes made using the latest technology, which guarantees the rustic texture of the dough while ensuring high standards of hygiene and a long shelf life, without preservatives |
| Suggestions | Cook for 4 minutes in boiling salted water: once drained, try them dressed with a walnut pesto or Morlacco cream cheese |
| Ingredients | Pasta dough (55%): type 00 soft WHEAT flour, durum WHEAT semolina, EGGS 28%. Filling (45%): ricotta (MILK whey, MILK cream, MILK, salt), Parmigiano Reggiano DOP 30 months 12,8% (MILK, salt, rennet), breadcrumbs (type 0 soft WHEAT flour, salt), porcini mushrooms 3,6%, salt |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Eggs and products thereof, Milk and products thereof |
| May contain traces of: | Lupin, Mustard, Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, Soybeans |
| Weight | 250 g |
| Packaging | Packaged in a plastic bag and windowed case |
| Storage Conditions (packaged products) | Store in the fridge from +0 °C to +4 °C |
| Instructions for use | Pour the product into slightly boiling salted water. Continue boiling for approximately 4 minutes. Drain and season as desired. One once opened, consume the product within 3 days. |
| Nutrition Declaration | Energy: 1115 kJ / 266 kcal Fat: 9,9 g of which saturates: 6,1 g Carbohydrate: 32,2 g of which sugars: 1,9 g Protein: 11,4 g Salt: 0,7 g Typical value per 100 g |
The producer
Gratifico - Minerbio (BO) - Emilia Romagna
Why we chose them
Gratifico - L'Arte della Pasta is a company that produces fresh artisanal pasta in Minerbio, in the province of Bologna. Founded by master pasta
maker Silvano Bellei together with Silvano Galici and now run with his daughter Elena, Gratifico represents an idea of excellence made in Bologna
that combines culture, expertise and experience, craftsmanship and technological innovation. One of its main distinguishing features is the high
quality of its raw materials, guaranteed by personal relationships with each ingredient's producer. The products are based on traditional Bolognese
recipes, but are made using the latest technology, which guarantees the rustic texture of the pasta and, at the same time, a high level of hygiene
and long shelf life, without preservatives. Silvano's goal is to evoke emotions through his products, touching people's hearts to "gratify" them. And
how could it be otherwise? Tortellini in broth or tagliatelle with ragù are the essence of comfort food, evoking memories, pleasure, nostalgia and
emotional well-being. And when the tortellini has been awarded three times by Gambero Rosso and the tagliatelle have a rough pasta dough that
really seems homemade, then you're all set!
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