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.


4-5 Min.

Allow pasta to simmer in 1.5 l boiling salt water for
approx. 4 - 5 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 factsper 100 g
Energy 940 kJCarbohydrates29 g
 223 kcalof which sugar3.4 g
Fat7.0 gProtein9.9 g
of which saturated fatty acids 4.3 gSalt0.89 g