D'angelo Organic Ravioli With Vegan Filling 250g

Semi-Fresh - Fresh made to measure! , , , , Halb' Semi' latin means: Our pasta contains half as much water, but twice as much flavor. To enjoy all the benefits of fresh pasta - and the double coverage because 250 g arise during cooking almost double the amount! Here our pasta is chilled to 12 months shelf life - ideal for buying stock for spontaneous cravings ...

Ingredients: dough: durum wheat semolina*, water, palm oil*
filling (40%): vegetable melting* (45%: water, coconut oil*, potato starch*, sea salt, thickener: Agar Agar*), breadcrumbs* (wheat flour*, yeast*), leek*, sea salt, emulsifier: soy lecithin*, pepper* (* = certified organic).

Nutritional information per 100g:
Energy KJ:1187 KJ 
Energy kcal:281 kcal 
Fat:5,0 g 
of which saturates:3,9 g 
Carbohydrates:49 g 
of which sugars:2,2 g 
Protein:7,5 g 
Salt:1,5 g 

Storage Information:
Store dry, protected from heat. Store under inert atmosphere sealed.Nach opening cooling and processing soon consume Note slightly boiling water about 12 The pasta in 2.5 liters salted (1 teaspoon of salt per liter of water) - 15 minutes,, al infuse dente'.
 
Allergy Advice:
contains: gluten, soy, wheat, traces possible: milk, celery

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Recipe suggestion: Ravioli with vegan fusion with vegetables Mushroom Bolognese
Ingredients:
250g Ravioli with vegan melting - 1/2 Spanish onion - 1 bunch fresh basil - 200g root vegetables (such as parsnips, carrots, celery, parsley root, ...) - 4 tablespoons olive oil - 1 teaspoon tomato paste - 1 tsp cane sugar - 1 teaspoon coarse sea salt - 4 tablespoons cooking water of pasta - 2 tablespoons toasted pine nuts - 400 g tomatoes (tinned) - 1 tsp black pepper, or not broken - 1 teaspoon oregano - 1 teaspoon porcini dried, ground
Preparation:
Cook pasta according to instructions. Meanwhile, decked-, peeled and fine into 0.5 cm cubes cut vegetables sauté in a large, shallow casserole golden yellow with the oil. Tomato puree and easily mitrösten. Deglaze with the cooking water. Add canned tomatoes, sugar, salt, pepper, porcini mushrooms and oregano. Easily boil 12 minutes. Give warm pasta in the vegetable-mushroom Bolognese and join blank. With pine nuts and basil decorate and serve.