Cheese fondue & truffle ravioli

Ingredients

Pasta 50%: soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20%, water. Filling 50%: cheese 26% (Edamer, Valdostan cheese) ( MILK), potatoes, EGGS, cream of mushrooms with truffle [cultivated meadow mushrooms (Agaricus bisporus 70%), oil sunflower seeds, salt, rice starch, aromas, herbs], ricotta cheese (MILK whey, MILK, lactic acid), seasoning, potato starch
(SULPHITES), potatoes (SULPHITES), vegetal fibre, salt, black
truffle 0,5% (Tuber aestivum vitt.).
Sprinkled with rice cream.

It may contain traces of PEANUTS, NUTS, CELERY, MUSTARD, SESAME, SOYA, FISH, SHELLFISH.
Allergens: indicated in capital letters.
Cooking time: 2/3 minutes.

Instructions for Use

Cook in salted water
Packaged in a protective atmosphere.
Consume within 3 days after opening.

Store in refrigerator between 0 and + 4°C. To be consumed after cooking.