Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci
Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Sfogliavelo range); filling: ricotta, spinach and grated cheese.
Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci 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, spinach, grated cheese, among other ingredients. Cooking time according to the official site: 1 minute. It is also sold in a 125 g single-serving pack. 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.
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 Tortelloni Ricotta e Spinaci → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat, 🥬 Spinach
- Part of
- Giovanni Rana Sfogliavelo, Tortelloni
- In other topics
- 🧀 Ricotta
Frequently asked questions
How long do you cook Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci?
1 minute, according to the official Giovanni Rana website.
What is the filling of Giovanni Rana Sfogliavelo Tortelloni Ricotta e Spinaci?
Ricotta, spinach 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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