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Video-recipes
Fresh filled pasta
 
Cappelletti Ingredients: 00-grade wheat flour, ricotta, durum wheat semola, crumbs from bread baked in a wood-fired oven, eggs, salt, spices, natural flavors.

Cooking method: Put the cappelletti in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter and fresh sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

Caramelle speck e trevisana Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: ricotta, soft and aged cheeses, Italian speck, radicchio of Treviso, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the caramelle in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Ravioli al brasato Ingredients: 00-grade wheat flour, braised beef, durum wheat semola, crumbs from bread baked in a wood-fired oven, sbrinz cheese, eggs, salt, spices, natural flavors.

Cooking method: Put the ravioli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter and fresh sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

Raviolini per brodo mignon Ingredients: 00-grade wheat flour, ricotta, durum wheat semola, crumbs from bread baked in a wood-fired oven, eggs, salt, spices, natural flavors.

Cooking method: Put the ravioli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter and fresh sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

Raviolini per brodo mignon Ingredients: 00-grade wheat flour, ricotta, durum wheat semola, crumbs from bread baked in a wood-fired oven, sbrinz cheese, eggs, spinach, salt, spices, natural flavors.

Cooking method: Put the ravioli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter and fresh sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

Saccottino agli asparagi Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: asparagus, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the saccottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Saccottino ai carciofi Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: artichokes, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the saccottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Saccottino alle noci Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: chopped walnuts, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the saccottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Saccottino con radicchio rosso Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: red radicchio, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the saccottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Saccottino alla salsiccia Ingredients: Pasta made with 00-grade wheat flour, durum wheat semola, water, eggs. Filling: sausage, crumbs from bread baked in a wood-fired oven, salt, natural flavors.

Cooking method: Put the saccottini in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter, fresh sage and pancetta bacon.

NO ADDED PRESERVATIVES. Store at 5°C max.

Tortellini per brodo Ingredients: 00-grade wheat flour, durum wheat semola, soft and aged cheeses, eggs, crumbs from bread baked in a wood-fired oven, salt, spices, natural flavors.

Cooking method: Put the tortelli in lukewarm salted water. Cook over a low flame for approximately 12 minutes, stirring occasionally. Serve with parmesan cheese, melted butter and fresh sage.

NO ADDED PRESERVATIVES. Store at 5°C max.

 
 
 
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POKER Srl di C. & B.
Via Spallanzani, n.28 - 24061 Albano S.Alessandro (BG)
Vat nr. 01448440162