Tradizionale
Maxi Ravioli
Porcini & Champignon
With Pasta Romana, you take the Italian lifestyle home with you. We make pasta the way Italian mothers would make it for their families: unmistakeably fresh and unmistakeably delicious.
Tasty and hearty – typically Italian.
Mama Vincenza recommends
serving the Maxi Ravioli
with fresh pesto alla
Genovese.
4-6 Min.
Allow pasta to simmer in 1.5 l boiling salt water for
approx. 4 - 6 minutes.
RICOTTA (acidifier: citric acid) WHEAT FLOUR; DURUM WHEAT SEMOLINA; water; pasteurised WHOLE EGG; BREADCRUMBS (WHEAT FLOUR, water, salt, yeast); potato flakes (emulsifier: mono- and diglycerides of fatty acids); 1 % button mushrooms; iodised table salt; 0.3 % porcini; PARMESAN CHEESE (preservative:
lysozyme); PECORINO (HARD CHEESE made from SHEEP'S MILK); 0.15 % porcini powder; pepper extract.
MAY CONTAIN TRACES OF ALLERGENS: mustard, celery, fish, walnuts, soy, and sulphite.
| Nutrition facts | per 100 g | |||
| Energy | 940 kJ | Carbohydrates | 29 g | |
| 223 kcal | of which sugar | 3.4 g | ||
| Fat | 7.0 g | Protein | 9.9 g | |
| of which saturated fatty acids | 4.3 g | Salt | 0.89 g |
Fresh recipe ideas for your favourite variety
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