Giovanni Rana Gioiaverde Ravioli Radicchio
Giovanni Rana Gioiaverde Ravioli Radicchio: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Gioiaverde range); filling: radicchio, ricotta, mascarpone, Parmigiano Reggiano and mozzarella.
Giovanni Rana Gioiaverde Ravioli Radicchio is fresh filled egg pasta made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Gioiaverde range. Gioiaverde is the Giovanni Rana range of ravioli with vegetable fillings.
Dough (40%): soft wheat flour, egg (30%), durum wheat semolina. Filling (60%): radicchio, ricotta, mascarpone, Parmigiano Reggiano, mozzarella, among other ingredients. Cooking time according to the official site: 3 minutes. Protein: 8.8 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 Gioiaverde |
How it connects to Pasta
Giovanni Rana Gioiaverde Ravioli Radicchio → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Giovanni Rana Gioiaverde, Ravioli
- In other topics
- 🧀 Ricotta, 🧀 Parmesan
Frequently asked questions
How long do you cook Giovanni Rana Gioiaverde Ravioli Radicchio?
3 minutes, according to the official Giovanni Rana website.
What is the filling of Giovanni Rana Gioiaverde Ravioli Radicchio?
Radicchio, ricotta, mascarpone, Parmigiano Reggiano and mozzarella.
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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