Dinner with Bertagni ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
SOFT WHEAT FLOUR, PASTEURIZED EGGS, DURUM WHEAT SEMOLINA. FILLING: BUTTERNUT SQUASH, BREADCRUMBS, (WHEAT FLOUR, NATURAL YEAST, SALT), BUTTER, AMARETTI BISCUITS (SUGAR, APRICOT KERNELS, EGG WHITE, LACTOSE, MILK PROTEIN, LEAVENING: SODIUM HYDROGEN CARBONATE), SALT.
Bertagni, pasta by shape & type, serving 80 g. Ingredients as printed on the label.
More from Bertagni
Other ravioli
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- Buitoni four cheese ravioli, lightBuitoni
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- Louisa mezzaluna ravioli italian sausage and four cheesesLouisa
- Italian Village cheese tortelliniItalian Village
- Giovanni Rana classic cheese ravioli, classic cheeseGiovanni Rana
Cooks as ravioli.