Ingredients

Dough : Durum wheat semolina, fortified wheat flour, salt, eggs 15%, water and spinach 9%.
Filling : Ricotta cheese 45% (whey, milk, acidity regulator: citric or lactic acid), spinach 34%,
potatoes, parmesan cheese (cow’s milk, rennet, salt, lysozyme), wheat fibre.

COOKING INSTRUCTION
1. Open package.
2. Add pasta to 1.5 litre boiling water.
3. Add to water 1 Tbsp olive oil to prevent sticking.
4. Boil gently for 3 minutes, continuously stirring.
5. Fry pan with sauce 1 to 2 minutes.

Storage
Shelf life : 12 months
Keep refrigerated between 0°C to 5°C temperature Once the pack is open, consume within 3 days.

(Allergens: Manufactured in a facility that also processes mixed nuts and seafoods.)