Cappelletti romagnoli with cheese

Ingredients pasta: durum wheat semolina, free-range EGGS 18.5%, water. Ingredients of the filling 32%: cheese 78% (Casatella (MILK, MILK CREAM, salt, milk enzymes, rennet), Grana Padano DOP (MILK, salt, rennet, lysozyme from EGGS), Parmigiano Reggiano DOP (MILK, salt, rennet), cheese (MILK, salt, rennet)), breadcrumbs (type "0" soft wheat flour, water, salt, brewer's yeast), EAGLES from free range, salt, spices. May contain: SENAPE, SOY.

- Pour the still-frozen pasta into a pasta cooker with boiling salted water; - As soon as it comes back to the boil, let it cook for 5/6 minutes, stirring occasionally; - Drain the pasta; - Season to taste. For optimal preparation, always observe the proportion of one litre of boiling water for every 100 g of product.

Store in the refrigerator at a temperature < -18°C

Consume within 24 months of production date