Dell'Ugo asparagus & mozzarella fresh pasta ravioli
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Durum Wheat Semolina, 00 Wheat Flour, Asparagus (23%), Mozzarella Cheese (Milk) (15%), Pasteurised Free Range Egg (12%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onion, Cream (Milk), Sea Salt, Olive Oil, Garlic Puree, Black Pepper, Yeast
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||as sold per 100g|
It's pretty simple really - and very quick! Place the pasta into a large pan of salted boiling water (no need to pull them apart, they will separate naturally during cooking). Reduce the heat and boil gently for 3 minutes before draining thoroughly. To make the most of the fantastic flavours add a knob of butter (or drizzle of olive oil) to the warm empty pan, return the pasta to evenly coat with the oil or butter, then add some grated parmesan and a pinch of black pepper. Stir gently before serving on pre-heated plates or bowls. Alternatively try out one of the Ugo family recipes on the inside of the sleeve.