Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella
Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Duetto range); filling: tomato, mozzarella, ricotta and grated cheese.
Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella is fresh filled egg pasta made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Duetto range. In the Duetto range each filling pairs two main ingredients.
Dough (48%): soft wheat flour, egg (30%), durum wheat semolina. Filling (52%): tomato, mozzarella, ricotta, grated cheese, among other ingredients. The dough also contains tomato. Cooking time according to the official site: 3 minutes. Protein: 10 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. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water.
Facts
| Raw material | Soft wheat flour, egg (30%), durum wheat semolina |
|---|---|
| Duration | 3 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Giovanni Rana Duetto |
How it connects to Pasta
Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat, 🍅 Tomato
- Part of
- Giovanni Rana Duetto, Ravioli
- In other topics
- 🧀 Ricotta
Frequently asked questions
How long do you cook Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella?
3 minutes, according to the official Giovanni Rana website.
What is the filling of Giovanni Rana Duetto Ravioli Pomodoro e Mozzarella?
Tomato, mozzarella, ricotta and grated cheese.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 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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