Butternut Squash Cappellacci

Lovers of pasta, you'll love these! Made with butternut squash, this vegetarian pasta is a classic of Italian cuisine! Generously garnished with butternut squash (65%) and Parmigiano Reggiano cheese. Made with 4 to 6 eggs per kilo of flour.

Poids: 500 g
Regular price $16.50
Cook from frozen. Pour the pasta into salted boiling water. Return to boil and cook for 4 to 5 minutes while stirring from time to time. Drain the pasta. Season to taste and serve.
Filling (butternut squash, breadcrumb (soft wheat flour, water, salt, brewer's yeast), Parmigiano Reggiano DOP cheese milk, salt, rennet), cheese (milk, salt, rennet), sugar, amaretto biscuit (sugar, apricot kernel, egg white, lactose, milk proteins, sodium carbonate, natural bitter almond flavor), salt, nutmeg), Pasta (durum wheat semolina), barn eggs, water).