Cappellacci with Butternut Squash

Made with Butternut Squash, this pasta is a classic of Italian cuisine!

- Generously filled with butternut squash (65%) and Parmigiano Reggiano Cheese
- Made with 4 to 6 eggs per kilo of wheat flour
- Yield after cooking : +25%

Preparation

No thawing, throw into salted boiling water (1 liter of water for 100 g of pasta). Cook for 4 to 5 minutes after boiling resumes.

Code

C30

Weight

15 g / 0.53 oz

Dimensions

40 mm X 40 mm X 20 mm

Packaging

Case of 3 kg / 6.61 lb