Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone
Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone: fresh filled pasta by Divella (Divella Pasta fresca range); filling: spinach, ricotta, mascarpone, lemon zest and Parmigiano Reggiano.
Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone is fresh filled pasta made by the Italian brand Divella. The product belongs to the Divella Pasta fresca range. Divella's fresh pasta range covers regional semolina shapes, egg and wholegrain pasta, filled pasta and gnocchi.
Dough (50%): durum wheat semolina, type 00 soft wheat flour, eggs (20% of the dough) and water. Filling (50%): spinach, ricotta, mascarpone, lemon zest, Parmigiano Reggiano, among other ingredients. Cooking time according to the official site: 2–3 minutes. Pack sizes: 250 g. Protein: 8.6 g per 100 g.
Filled pasta is served simply, with melted butter and sage, a light tomato sauce or in broth, often with grated Parmesan. Allergens: gluten (wheat), egg, milk.
Facts
| Raw material | Durum wheat semolina, type 00 soft wheat flour, eggs (20% of the dough) and water |
|---|---|
| Duration | 2–3 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Divella Pasta fresca |
How it connects to Pasta
Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Semolina, Wheat flour, 🥚 Chicken egg, 🌾 Durum wheat, 🥬 Spinach
- Part of
- Divella Pasta fresca
- In other topics
- 🧀 Ricotta, 🧀 Parmesan
Frequently asked questions
How long do you cook Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone?
2–3 minutes, according to the official Divella website.
What is the filling of Divella Lunette Ricotta di Bufala, Spinaci, e Scorzette di Limone?
Spinach, ricotta, mascarpone, lemon zest and Parmigiano Reggiano.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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