Soli porcini mushroom ravioli250g

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Soli porcini mushroom ravioli
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Free Range Egg Pasta with a Porcini Mushroom & Ricotta Filling
Only Italian flavour. Made in Italy using free range egg.Made using thinly rolled Italian pasta to enhance the flavour of the rich porcini mushroom filling

    Filling (60%) (Sautéed 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)
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical values(as consumed) Per 100g
    Energy928kJ
    Energy221kcal
    Fat9.3g
    Of which Saturates2.5g
    Carbohydrate26.0g
    Of which Sugars0.5g
    Protein8.6g
    Salt1.2g

    Origin Information

    • Italy
    • Produced in Italy

    Warnings

    • Warning: Medium fat hard cheese made using unpasteurised milk. Ricotta made using animal rennet.

    Hob

    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.

    Recycling

    ComponentMaterialRecyclable
    FilmPlastic
    TrayPlastic
    SleeveCard

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