Saccottini pasta stuffed with veal

A particular and aesthetically perfect shape that enwraps a real delicacy. Tender veal, ideal with equally delicate dressings.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, which is then filled with a mixture of veal, spinach and other ingredients, to be then  pinched closed and subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
Excellent with a light tomato and vegetable sauce.

Cooking time: 2 to 3 minutes

Best before end: 21 dd