Free Range Egg Pasta with a Porcini Mushroom & Ricotta Filling
Filling (60%) (Saut�ed Mushroom (34%) ^Mushroom, Porcini Mushroom (26%), Onion, Sunflower Oil, Parsley, Salt, Dried Porcini Mushroom, Black Pepper, Garlic], Ricotta Cheese (24%) (Cows' Milk) ^Acidity Regulator: Citric Acid], Breadcrumbs ^Wheat Flour, Yeast, Salt], Mozzarella Cheese (Cows' Milk), Sunflower Oil, Butter (Cows' Milk), Medium Fat Hard Cheese (Cows' Milk), Salt, Dried Porcini Mushroom), Fresh Egg Pasta (40%) (Wheat Flour, Pasteurised Free Range Egg (20%), Durum Wheat Semolina)
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||(as consumed) Per 100g|
Remove all packaging. Place the pasta in a large pan of salted boiling water. Reduce the heat and simmer gently for 3 1/2 minutes. Remove the pasta carefully from the water using a slotted spoon to drain off excess water and serve immediately. 125g of uncooked pasta weights approximately 152g when cooked.
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