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Tortelloni with ricotta and spinach 250g
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Fresh pasta made from durum wheat semolina and eggs of hens raised on the ground, bronze-drawn sheet and stuffing made with ricotta, spinach and Parmigiano Reggiano aged 24 months.
INGREDIENTS:
Fresh egg pasta 50% (durum wheat semolina, eggs from free-range hens 12%), ricotta 29% (whey, cream, salt), spinach 9.75%, Parmigiano Reggiano 24 months 4% (milk, salt, rennet), potato flakes, breadcrumbs (type “0” soft wheat flour, brewer’s yeast, salt), salt, spices. % referred to the finished product.
HOW TO USE:
To prepare the ricotta and spinach Tortelloni, cook them in boiling water for about 3 minutes. When cooked, drain the Tortelloni and serve them with the sauce you like.
Categorie: Pasta, Stuffed Pasta
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