Giovanni Rana Sfogliavelo Gorgonzola DOP
Giovanni Rana Sfogliavelo Gorgonzola DOP: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Sfogliavelo range); filling: ricotta, Gorgonzola PDO, mascarpone and Parmigiano Reggiano.
Giovanni Rana Sfogliavelo Gorgonzola DOP is fresh filled egg pasta made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Sfogliavelo range. Sfogliavelo is the Giovanni Rana range with a very thin egg dough, which is why the pasta cooks in about a minute.
Dough (40%): soft wheat flour, egg (30%), durum wheat semolina. Filling (60%): ricotta, Gorgonzola PDO, mascarpone, Parmigiano Reggiano, among other ingredients. Cooking time according to the official site: 1 minute. Protein: 11 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 | 1 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Giovanni Rana Sfogliavelo |
How it connects to Pasta
Giovanni Rana Sfogliavelo Gorgonzola DOP → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Giovanni Rana Sfogliavelo
- In other topics
- 🧀 Ricotta, 🧀 Parmesan
Frequently asked questions
How long do you cook Giovanni Rana Sfogliavelo Gorgonzola DOP?
1 minute, according to the official Giovanni Rana website.
What is the filling of Giovanni Rana Sfogliavelo Gorgonzola DOP?
Ricotta, Gorgonzola PDO, mascarpone 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.
- 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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