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Fresh pasta made from durum wheat semolina and eggs from hens raised on the ground, bronze-drawn sheet and stuffing made with ricotta, spinach and Parmigiano Reggiano aged 24 months.
INGREDIENTS:
Pasta 50%: durum wheat semolina, egg 24%.
Stuffing 50%: ricotta 58% (whey, milk cream, salt), spinach 19.5%, Parmigiano Reggiano 24months 8% (milk, salt, rennet), potato flake, breadcrumbs (soft wheat flour of type “0”, brewer’s yeast, salt), salt, spices.
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.
Average nutritional values for 100 g of product
| Valore Energetico | 889/210 | kJ/kcal |
|---|---|---|
| Grassi | 5,6 | g |
| di cui acidi grassi saturi | 3,1 | g |
| Carboidrati | 31,7 | g |
| di cui zuccheri | 1,9 | g |
| Proteine | 10,1 | g |
| Sale | 0,68 | g |
Allergens:
Gluten, eggs, milk.
It may contain traces of crustaceans, fish, soybeans, molluscs, nuts.
Data Sheet
