Garofalo Raviolo Caprese Ricotta, Provolone e Maggiorana
Fresh filled egg pasta by Garofalo, made from egg pasta with ricotta, provolone and marjoram.
Garofalo Raviolo Caprese Ricotta, Provolone e Maggiorana is a fresh filled egg pasta from the Garofalo Pasta Fresca Ripiena range. Shape type: ravioli. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: egg pasta 37% (soft wheat flour, egg 10.5% of the total, durum wheat semolina) with a filling of ricotta (24.5%), mozzarella, cream, provolone (5%), butter, whey powder, lactose, maize starch and potato fibre, salt, marjoram and lemon juice.
Cooking time: 3–4 minutes. Pack size: 230 g. Fresh pasta cooks quickly in plenty of boiling salted water and is drained while still firm to the bite. Filled pasta like this is usually dressed simply, with melted butter and sage or a light tomato sauce.
Allergens: contains gluten (wheat), egg, milk. May contain traces of soy, mustard.
Facts
| Raw material | Egg pasta, ricotta, provolone, marjoram |
|---|---|
| Duration | 3–4 min |
| Main use | Butter and sage, light tomato sauce |
| House range | Garofalo Pasta Fresca Ripiena |
How it connects to Pasta
Garofalo Raviolo Caprese Ricotta, Provolone e Maggiorana → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina
- Part of
- Garofalo Pasta Fresca Ripiena, Ravioli
Frequently asked questions
How long do you cook Garofalo Raviolo Caprese Ricotta, Provolone e Maggiorana?
3–4 minutes, according to the official Garofalo website.
What is Garofalo Raviolo Caprese Ricotta, Provolone e Maggiorana made of?
Ingredients: egg pasta 37% (soft wheat flour, egg 10.5% of the total, durum wheat semolina) with a filling of ricotta (24.5%), mozzarella, cream, provolone (5%), butter, whey powder, lactose, maize starch and potato fibre, salt, marjoram and lemon juice.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 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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