Sans décongélation, plonger les pâtes dans de l’eau bouillante salée. Cuire pendant 2 à 3 minutes après reprise de l’ébullition. Remuer de temps en temps. Égoutter, apprêter et servir.
Scrigni with Burrata di Puglia
Our fabulous scrigni with burrata di Puglia puts your customers in a state of ecstasy. Its super creamy filling features premium ingredients such as 59% scrigni di Puglia, ricotta, and extra virgin olive oil. Similar to a Burrata ravioli in shape, but in a larger size.
- Yield +20%
- 2-minute cook time
- Generous, creamy filling
- High-quality ingredients
Filling (71%): stuffing (Burrata cheese (milk, milk cream, natural whey sourdough, salt, rennet, acidecitrique), Ricotta cheese (whey, milk, salt, citric acid), extra virgin olive oil, bread (wheat flour, water, sunflower oil, skimmed milk, brewer’s yeast, salt, dextrose, malted cereal flour), food gelatine (animal origin), egg, salt, pepper), dough (29%) (durum wheat semolina, egg). Contains: milk, egg, wheat.
Serving our fresh pasta stuffed with Burrata di Puglia cheese
Our scrigni stuffed with burrata is a kitchen inspiration. The filling is so generous and creamy, and the vibrant yellow pasta is so tasty that you won’t need much sauce at all. Simply add some fresh or cooked tomatoes or drizzle the scrigni with extra virgin olive oil and a balsamic reduction. Serve the gourmet product as a chic side dish, gourmet starter, or decadent main course. Scrigni stuffed with burrata is equally delicious served cold as a pasta salad with chopped basil and fresh tomatoes. Some caterers also like to treat their customers by serving this scrigni on a spoon as a canape!
Why choose our frozen stuffed pasta?
A rustic dish that warms the soul, our fresh pasta stuffed with Burrata di Puglia is a must-have on the menu. It’s prepared in a mould that replicates the imperfections of a homemade pasta. This quality product is then packaged in a honeycombed tray to prevent breakage during transport.
A frozen product of exceptional quality, this stuffed pasta is made in Italy by chefs, for chefs. Much attention is paid to the pasta’s production and the choice of ingredients. Made using 8 eggs per kilo of semolina, the dough is resilient, and the filling does not leak into the cooking water (and, not to mention, the dough is bright yellow)! Only durum wheat semolina processed in Italy’s best mills is used to make the dough, ensuring superior elasticity. The pasta sheets are then rolled between bronze plates to obtain a porous texture that absorbs the sauce even better. Make Gastronomia your supplier of fresh frozen pasta to keep guests satisfied. Also, check out our other gourmet stuffed pasta, such as our truffle ravioli or our seafood stuffed pasta!