MODENA RAVIOLI, PORTA

Freshly made ravioli stuffed with spinach and ricotta served in a traditional butter, sage and parmigiano sauce.

Pasta Ready to CooK!

Frozen

HOW TO PREPARE

1. Place 2 frozen pasta pucks of Burro sauce in a saucepan with the lid on, over low heat.
2. Cook for 3-4 minutes or to desired temperature.
3. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
4. Add pasta to boiling water, cook for 5-6 minutes or until al dente. Stir regularly.
5. Strain the pasta and mix it with the sauce in the saucepan. Toss gently to coat.
6. Season pasta with a pinch of a salt and pepper.
7. Finish pasta with a sprinkle of Parmesan cheese.
8. Buon Appetito!

PASTA

Size: 280g
Ingredients: flour white, durum wheat flour, eggs, ricotta cheese (pasteurized milk whey), white onion, milk, parmesan cheese (cow's milk), spinach, lemon, salt, black pepper.

SAUCE
Size: 100 gr
Ingredients: butter unsalted, cheese grana padano (cow's milk), sage, salt, black pepper.

TOPPING
Ingredients: parmigiano cheese.

Contains: Milk, Wheat