Fresh egg pasta filled with asparagus and ricotta cheese.

INGREDIENTS:

PASTRY 47%: – Soft WHEAT flour type “00” 33%, – pasteurized EGG 12.5%, – Dehydrated spinach 1.5% FILLING INGREDIENTS 53%: – Ricotta (Whey-MILK cream-salt-acidity regulator: citric acid) 29.15% – asparagus tips 14.6% of the total (27.54% of the filling) – mixed cheeses (MILK-salt-rennet) 6.95% – breadcrumb (type “0” WHEAT flour, brewer’s yeast, salt) 0.2%, – salt, pepper, parsley, white wine (contains SULPHITES) maceration sauce, (in variable portions) 2.1%