Ricotta-Stuffed Agnolotti 500g

Piedmont's beloved pasta shape meets the simplest, finest filling: fresh ricotta blended with aged Parmigiano Reggiano PDO, folded into silky egg pasta made from Caputo 00 flour, durum wheat semolina and rich egg yolk.

Ready in just 3–5 minutes — beautiful with butter and sage, a light tomato sauce, or simply grated Parmigiano. Cook to your preference, from tender to perfectly 'al dente'. 500g chilled pack, restaurant-quality fresh pasta at home.

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Fresh egg pasta (Caputo 00 flour, durum wheat semolina, egg yolk), cheese filling (ricotta, Parmigiano Reggiano PDO).

Gluten (Wheat), Egg, Milk

Indicative nutrition values for fresh cheese-filled pasta — please confirm against supplier spec.

Per 100g: Energy ~300 kcal, Fat ~10 g (of which saturates ~5 g), Carbohydrate ~40 g (of which sugars ~2.5 g), Fibre ~2 g, Protein ~12 g, Salt ~1.3 g.

Per 250g serving (approx.): Energy ~750 kcal, Fat ~25 g (of which saturates ~12.5 g), Carbohydrate ~100 g (of which sugars ~6.3 g), Fibre ~5 g, Protein ~30 g, Salt ~3.3 g.

Keep refrigerated at 2–4°C. Consume promptly after opening.

Chilled tray/pack, approx. 500g net weight, in food-grade protective packaging. Please check recyclability locally.

Boil in water for 3–5 minutes. Cooking time depends on your preference — some like it cooked more than others, 'al dente'.