Dell'Ugo asparagus & mozzarella fresh pasta ravioli
Free range egg. Cooks in 3 mins. Suitable for vegetarians. All Dell' Ugo fresh pasta is made from authentic Italian 00 flour, Italian durum wheat semolina and British free-range eggs. We always use the highest quality local and British ingredients and wherever possible we support British farmers, family businesses and local suppliers ensuring the security, provenance and reduced carbon footprint of doing so. Buon Appetito. Did you Know? Dell' Ugo used to provide chocolate macaroni shells to schools in the 1950's, to provide a warm, sweet&filling meal. It would be served warm with jam melted through. The word pasta comes from the Italian word for paste. The ingredients in pasta and oriental noodles are almost identical, yet many people think of them as being completely different. Pasta Lovers. Why is it that macaroni is always used for making macaroni cheese rather than another short type of pasta? The French dish of parmesan and pasta was brought to England from France in the 14th century. American president Thomas Jefferson was fascinated by the process for making macaroni when he visited Italy in 1793, and served it at a state dinner in 1802. Macaroni has remained so popular as it was one of the first pastas available in the UK and US, cooks evenly and holds a lot of delicious, cheesy sauce because of its large surface area. Dell' Ugo Facts... Dell' Ugo has won both the taste award for best product of the year for our crab and crayfish ravioli and the Sunday times award for best small companies to work for - we're equally proud of both achievements. Did you know that we were the first brand to introduce both wholewheat and organic pasta to the UK - way back in 1967. As for today - look out for our chickpea fusilli and our gluten free rice and wheat penne - we're still innovating! My family has been making fresh pasta since 1929, when my grandfather Luigi arrived in London from Italy and founded the first fresh pasta company in the UK. In the 1960's my father Leo took over the business and in the mid 90'sI followed suit. Paul Ugo Grandson of Founder and current Chairman. We do our best to source ingredients which you'd buy for your own kitchen, and have an ongoing programme focusing on UK sourcing and sustainability. Where we can't source locally there's usually a good reason. Find out more about us and our pasta passion at www.dellugo.co.uk for delicious recipes. We'd love to hear from you at www.facebook.com/dellugopasta where we run weekly competitions to win more delicious packets of pasta, and follow us on twitter @dell_ugo
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
Preparation & Storage
- Hob From Chilled: It's pretty simple really - and very quick! Place the pasta into a large pan of salted boiling water (no need to pull apart, they will separate naturally during cooking). Reduce the heat and boil gently for 3 minutes before draining thor
This is a fresh (chilled) pasta so keep in your fridge and enjoy by the date on the front of pack or within 48 hours of opening. You can home-freeze, but its best to do so on the day you buy and then use within 3 months. It's absolutely fine (and quick) to cook from frozen - just allow a further 1 minute cooking time - but please don't re-freeze. We've packaged your pasta in a protective atmosphere to keep it fresher, longer.