Cook from frozen. Pour the pasta into salted boiling water. Return to boil and cook for 4 to 5 minutes while stirring from time to time. Drain the pasta. Season to taste and serve.

Filling: Butternut squash, Breadcrumbs (wheat flour, water, salt, yeast), Parmigiano Reggiano PDO* cheese (milk, salt, rennet), Cheese (milk, salt, rennet), Sugar, Amaretto biscuit (sugar, apricot kernel, egg white, lactose, whey protein, sodium bicarbonate, natural bitter kernel flavour), Salt, Nutmeg.

Pasta: Durum wheat semolina, Eggs, Water.

Contains: Milk, Egg, Wheat.

May contain: Mustard, Soy, Tree nuts.

What makes our squash pasta so exceptional?

Our butternut squash cappellacci (similar in shape to butternut squash ravioli) are made according to Italy’s Emilia Romagna tradition. No detail is overlooked, from the top-quality ingredients to the bronze dies that make the pasta more porous. We also use IQF freezing to preserve the product without the need for additives.

Moreover, the high number of eggs per kilo of flour, as well as the choice of durum wheat semolina from Italy’s most prized mills, ensure a fresh pasta with superior elasticity and firmness. Add this Italian pasta to your menu to win customers over.