Granpanzerotti ravioli with lobster

Fresh pasta with lobster filling

A brand new recipe that stands out for its irresistible harmony of flavours! Cooked in oil and sautéed vegetables, the lobster is then simmered in white wine to bring out all of its flavours during cooking: the addition of potatoes and mayonnaise ties everything together for a wonderfully rounded and irresistible flavour.

cooking in a pot
3 minutes

Boil the water, add salt and immerse the Granpanzerotti. Cook for 3 minutes over a low heat. Drain carefully, garnish as desired and enjoy.

cooking in a skillet
5 minutes

Heat a drizzle of oil or a nob of butter in a pan together with 200 ml of water and a pinch of salt. Add the Granpanzerotti and cook for about 5 minutes, until the water evaporates. Garnish as desired.

Ingredients

Filling 60%: rehydrated whey, potato, lobster 10%, sunflower oil, breadcrumbs (type “0” common wheat flour, salt, brewer's yeast), mayonnaise 8% (sunflower oil, water, eggs, wine vinegar, modified starch, sugar, salt), powdered whey, potato flakes, vegetable fibre (potato, maize), sautéed vegetables (carrot, onion, celery), salt, lemon zest 1%, potato starch, natural flavouring. Pasta 40%: type “00” common wheat flour, eggs 20%, durum wheat semolina, water. May contain: nuts, fish, soybeans, mustard.

nutrition declaration - Average values per 100 g
Energy 1024 kJ / 244 kcal
Fat 9.1 g
    of which: saturates 1.3 g
Carbohydrate 34 g
    of which: sugars 4.8 g
Fibre 2.6 g
Protein 5.2 g
Salt 1.5 g
Try them like this:

Lobster Granpanzerotti with anchovies, chicory and breadcrumbs

Lobster-filled ravioli wrapped in the scent of the sea, with chicory, anchovies and crunchy breadcrumbs. A meeting of intense and authentic flavours, where the salty taste is combined with bitter notes and crunchiness for a dish that tastes of waves and sunshine.

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