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Roasted pumpkin and quince ravioli in semolina batter.
Shock-frozen product. The expiry date given by the manufacturer is 60 days, although even 6 months are stored.
Ingredients: pumpkin, quince, onion, rapeseed oil, semolina, tomato paste, butter, salt, pepper, nutmeg
Allergens: wheat, traces of soy and mustard,
Vegan serving suggestions:
coconut butter, onion, and quince
rapeseed oil, pear
smoked tofu, sesame oil
Traditional serving suggestions:
roasted butter with Parma ham and pear in wine;
mortadella, butter, and caramelized onion
butter, sage / thyme / rosemary
Cooking method: put the frozen ravioli in boiling water and cook over low heat for about 2 minutes. Meanwhile, prepare the lard in a separate pan. Add a few tablespoons of cooking water and then transfer the ravioli straight from the boiling water to the pan with the lard. Shake the ravioli with the lard and cook for about 1 minute until the lard is thickened.
The shock-frozen product maintains perfect freshness and quality.
