"RICETTE D'ITALIA" LINE

Pecorino and Black Pepper Ravioli

250g

The history of Cacio&Pepe dates back to the times of transhumance, when shepherd and farmer led their flocks among pastures in the Roman countryside. During these journeys they stocked up on poor ingredients that would keep over the long term such as pork cheek, black peppercorns, and few slices of pecorino cheese from Rome (the cacio, in fact), all ingredients that provided the right amount of carbohydrates and calories. The Cacio&Pepe catch on as the ideal quickly and hearty meal that quickly spread throughout the peninsula.

pasta (50%)

Soft WHEAT* flour 35.5%, durum WHEAT semolina, Eggs 26.5%, water.

Filling (50%)

Ricotta (MILK whey, salt, acidity regulator: lactic acid), pecorino cheese 30% (sheep’s MILK, salt, rennet), water, MILK whey powder, sunflower oil, rice flour, plant fiber, salt, pepper 0.4%, yeast extract. May contain traces of MUSTARD, CELERY, SOY, FISH, CRUSTACEANS, other NUTS.

How to prepare them

Average nutritional values	Per 100g
Energy	1141kj/272kcal
Fat of which saturates	9,8g 4,5g
Carbohydrate of which sugars	33g 5,3g
Fiber	1,9g
h5>Protein	12g
Salt	1,5g

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"RICETTE D'ITALIA" LINE