Egg pasta with a soft potato filling in a DOP Gorgonzola and pear sauce. The Gorgonzola we use is produced in Lombardy and Piedmont and is a stunning blue cheese, white in colour with green streaks created by a ‘blueing’ process. It can be sweet or spicy, depending on the seasoning period and is a hugely versatile ingredient in Italian cooking. In this particular dish, the Gorgonzola and pears, produces a perfect combination of contrasting flavours.
Filling ingredients 57%: potato puree 59% (water, potato flakes 21% (potato 99%, emulsifier: mono and dy-glicerides of fatty acids, spices), ricotta, (whey (MILK), MILK, salt), skimmed MILK powder, Grana Padano DOP cheese (MILK, salt, rennet, EGG) lysozime), salt, spices. Pasta ingredients: durum WHEAT semolina, barn EGGS 18.5%, water.
Sweet Gorgonzola cheese (MILK, rennet, ferments, salt), vegetable cream (sweet buttermilk, 25% vegetable oils (palm kernel, coconut, palm, cola seeds, hydrogenated pal kernel oil 8%, thickener: modified starch, flavourings, colouring: beta-carotene), pears, thickener: corn starch, table salt.
Net weight Potato Ravioli: 130 g
Net weight Gorgonzola and pears' sauce: 120 g
Total net Weight: 250 g
Opening instructions: You may find our jars are a bit difficult to open? THAT IS A GOOD SIGN! As you know our product don’t contain any preservative or additive. To guarantee the maximum protection of the true freshness of our products, our jars are put under vacuum, therefore strongly sealed. If you cannot open easily, this is just a further positive sign of this freshness preservation.
Heating instructions: Open the packages and heat in the microwave for 3 minutes to at 750w; or heat at 120° C in a preheated fan assisted oven for 10 minutes. Add artichokes cream on top of the rice pie and enjoy!
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