Triangoli Pecorino and Walnuts
The perfect pairing takes triangular form.
Pecorino Romano PDO (12%) and walnuts (7.3%) with fresh ricotta.
The result is a balanced and characterful filling with a bold and recognizable
flavor. When cut, they release an enveloping aroma that anticipates a creamy and structured filling, capable of filling the palate.
The thin and resilient pasta sheet enhances the filling, supporting it during cooking and ensuring consistent performance in service. The triangular format gives personality to the dish and allows for refined plating.
A unique balance between savoriness and sweetness, enclosed in a thin and golden pasta triangle that cooks in 90 seconds.
Suitable for both traditional menus and characterful gourmet offerings, they are a strategic choice for those who want to include on the menu a first course with recognizable flavor, with a precise and easily enhanced identity with a few well-chosen elements.
Ideal with
- butter and pepper for Roman simplicity,
- honey and walnuts for sweet-savory,
- caramelized pears for creative menus.
The pasta that celebrates one of the most successful marriages in Italian cuisine, in a contemporary and quick version.
To be consumed after cooking.
COD: 047
CATEGORY: Frozen stuffed pasta
Triangoli Pecorino and Walnuts: when Rome meets modern form
The Triangoli Pecorino and Walnuts celebrate one of the most ancient and refined pairings in Italian cuisine: Pecorino Romano PDO (12% of the filling) with walnuts (7.3%). The fresh and creamy ricotta softens the bold savoriness of the pecorino, while the walnuts bring that slightly aromatic note and crunch that magnificently balances the cheese.
The pecorino is the star, a hint of walnuts completes the filling, the ricotta acts as a creamy binder and a pinch of black pepper completes the profile with a delicate note. It’s the flavor of Lazio and central Italian tradition, that cuisine that knows how to create great things with few quality ingredients.
The triangular shape (approx. 10g per piece) is modern and distinctive, perfect for creative plating.
Approximately 13-14 are needed for a 135g portion.
The 1.5 minute cooking time is quick.
The 45/55 pasta/filling ratio slightly favors the filling, allowing the bold flavors of pecorino and the hint of walnuts to emerge.- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
PASTA SHEET: Soft wheat flour type 00, durum wheat semolina, pasteurized eggs (21% of the pasta sheet),
water, sunflower seed oil.
FILLING: Ricotta (pasteurized milk whey, milk whey cream, salt), Pecorino Romano PDO 12%
(of the filling) (sheep’s milk, salt, rennet, lactic cultures), walnuts 7.3% (of the filling), potato flakes, sunflower
seed oil, salt, pepper.
May contain soy, mustard, hazelnuts and almonds.- Energy kJ 1007 kcal 240
- Fat g 9.2 of which saturated fatty acids g 3.8
- Carbohydrates g 29 of which sugars g 2.4
- Protein 12 g
- Salt g 0.89
Product technical data may be subject to slight variations.
- Weight per piece approx. g 10
- Raviolo dimensions width x length approx. cm 5.5 x 5.7
- Pasta percentage 45%
- Filling percentage 55%
- Weight of one portion approx. 135g
- Servings per 1000g pack: 7
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
- Item 1
- Item 2
Decription
Triangoli Pecorino and Walnuts: when Rome meets modern form
The Triangoli Pecorino and Walnuts celebrate one of the most ancient and refined pairings in Italian cuisine: Pecorino Romano PDO (12% of the filling) with walnuts (7.3%). The fresh and creamy ricotta softens the bold savoriness of the pecorino, while the walnuts bring that slightly aromatic note and crunch that magnificently balances the cheese.
The pecorino is the star, a hint of walnuts completes the filling, the ricotta acts as a creamy binder and a pinch of black pepper completes the profile with a delicate note. It’s the flavor of Lazio and central Italian tradition, that cuisine that knows how to create great things with few quality ingredients.
The triangular shape (approx. 10g per piece) is modern and distinctive, perfect for creative plating.
Approximately 13-14 are needed for a 135g portion.
The 1.5 minute cooking time is quick.
The 45/55 pasta/filling ratio slightly favors the filling, allowing the bold flavors of pecorino and the hint of walnuts to emerge.
Allergens
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
Ingredients
PASTA SHEET: Soft wheat flour type 00, durum wheat semolina, pasteurized eggs (21% of the pasta sheet),
water, sunflower seed oil.
FILLING: Ricotta (pasteurized milk whey, milk whey cream, salt), Pecorino Romano PDO 12%
(of the filling) (sheep’s milk, salt, rennet, lactic cultures), walnuts 7.3% (of the filling), potato flakes, sunflower
seed oil, salt, pepper.
May contain soy, mustard, hazelnuts and almonds.
Nutritional values
- Energy kJ 1007 kcal 240
- Fat g 9.2 of which saturated fatty acids g 3.8
- Carbohydrates g 29 of which sugars g 2.4
- Protein 12 g
- Salt g 0.89
Additional Information
Product technical data may be subject to slight variations.
- Weight per piece approx. g 10
- Raviolo dimensions width x length approx. cm 5.5 x 5.7
- Pasta percentage 45%
- Filling percentage 55%
- Weight of one portion approx. 135g
- Servings per 1000g pack: 7
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
