Hand-glued venison agnolotti with plum, in a wheat egg dough. Ingredients: wheat flour, eggs, wild boar meat, venison, plum, onion, carrot, celery, olive oil, thyme. Shock-frozen product. The expiry date given by the manufacturer is 60 days, although even 6 months are stored.
Ingredients: cake flour, venison meat, wild boar bacon, eggs, plums, onion, carrots, prunes, celery, salt, thyme, rosemary
Allergens: wheat, eggs, milk, celery, soybeans, mustard seeds, peanuts
Packaging: 500g A restaurant serving is 125g-150g
caramelized carrot, grilled onion
roasted butter, fresh plum white wine
thickened port, grilled shallots, and smoked plum
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.