Fresh stuffed Italian pasta and ravioli | Le Delas
Fresh stuffed Italian pasta and IGP French ravioli
Pasta composed of a fresh pasta made from high quality durum wheat semolina and a homogeneous stuffing composed of Comté cheese and basil from Provence. Plunge the fagottini into simmering salted water. Leave to cook for 8 minutes, drain and adapt to your taste: fresh butter, gruyère, parmesan, meat juice. The fagottini takes 1.6 times its weight when cooked. An elegant presentation for this quality stuffed pasta, produced in Dauphiné.
This triangolini with porcini mushrooms and truffles is a pasta made with eggs only. Just 4 to 5 minutes in boiling water is enough. They hold together perfectly. Their small packaging means you can manage your stock more efficiently.
Established some 120 years ago, Maison Bertagni has undeniable expertise. Located less than 100 kilometres from Venice, their triangoli are among the very best. The rich, flavoursome stuffing is made from top-quality ingredients, as required by Italian tradition. Bertagni fresh pasta is also quick to cook. It cooks perfectly and brings the filling to the perfect temperature.
Fresh pasta made with good ingredients. A recipe "like at home" without additives or preservatives. An individual dish ready to reheat.
In a fresh free-range egg batter, a spinach (24%) and fresh cheese stuffing, melting and tasty. Boiled in 7 minutes, these cappelletti are usually served as a main dish, accompanied by a sauce, lightly au gratin or grilled. They are suitable for vegetarian diet.
With their county (40%), parsley and comté cheese filling, Dauphiné ravioli have been awarded the Label Rouge since 1998. They are made without coloring or preservatives. Cooked in simmering water in 1 minutes or gratinated, they can be served plain, with a sauce or in a broth, as a starter, full dish or side dish. They are suitable for vegetarian diet. You can offer them fried as an aperitif or as a tapas, as bites on a pumpkin mousseline with honey, as a takeaway starter, as a main course with espuma, as a gratin...
The filling for these 3-cheese raviolis is made from 60% cheese: ricotta, Emmental and fromage frais. Suitable for vegetarians, they are usually served as a main course, accompanied by a cheese, mushroom (chanterelles, ceps, trumpets...), walnut or tomato sauce, or lightly gratinated. This packaging can be used in the kitchen or for resale.
