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
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
From quick and good to sophisticated. There is something for everyone here.