Homemade stuffed pasta with 100% Italian eggs
Fresh Pasta with 100% Italian wheat
5 minutes in the microwave
20-25 minutes in the oven
100% Apulian extra virgin olive oil
vegetarian dish
Manicotti filled with mascarpone and carrots in goat cheese fondue
“Manicotti are one of the oldest Italian pasta shape, although they are not the most popular. In this vegetarian version, they are enriched by the oriental taste of turmeric, which perfectly accompanies mascarpone and confit vegetables”.
Turmeric flavored pasta stuffed with mascarpone and carrots roasted with thyme and served on a DOP pecorino cheese fondue and garnished with confit vegetables and rose petals.
INGREDIENTS pasta: durum wheat semolina, fresh grade A whole eggs, turmeric, water.
INGREDIENTS filling: mascarpone, ricotta cheese, carrots, extra virgin olive oil, salt,
brown sugar, thyme, potato flakes.
INGREDIENTS sauce: DOP pecorino cheese, cream, cheese mix, butter, corn starch, salt, water.
INGREDIENTS garnish: fennel, leek, carrots, extra virgin olive oil, bread crumbs, cheese mix, rose petals, spices and flavorings.
ALLERGENS: gluten, egg, milk and dairy.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in conventional mode, bake and cook for
20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.