Fresh pasta · Emilia-Romagna
Ravioli à la truffe
By Pasta Fresca Rossi · Emilia-Romagna, Italy
The truffle ravioli from Pasta Fresca Rossi (Modena, since 1955): fresh egg pasta, bronze-die extruded, filled with black truffle ricotta and mushroom cream (including porcini), Parmigiano Reggiano DOP. No added preservatives, 4 minutes' cooking time. Fresh product, 250 g tray.
0.3%Black truffle
Bronze-die extrudedSfoglia
4 minCooking
250 gVolume
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ITasting notes
Pairings
Parmigiano creamFreshly grated truffleBurro e salvia
IIIThe producer
Pasta Fresca Rossi, fresh pasta artisans in Modena since 1955: sfoglia exclusively bronze-die extruded, fresh eggs, local ingredients (Parmigiano Reggiano DOP, Mortadella Bologna IGP), trays made from 70% recycled plastic.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- 250 g tray (2 portions)
- Packaging
- Case of 8
- Storage
- Fresh product — refrigerated (+4 °C), under protective atmosphere; consume within 3 days of opening
- Reference
- PAT-032
Information
- Type
- Fresh filled pasta
- Wheat / semolina
- Soft wheat flour, semolina, wholemeal spolvero, fresh eggs 11%
- Cut shape
- Ravioli, crimped edge
- Cooking time
- 4 min
- Eggs
- Fresh eggs 11% (pasta)
- Allergens
- Gluten (wheat) · eggs · milk — may contain traces of: nuts, sesame, soy, mustard, celery
The pasta