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Autumn delights with stuffed pasta

La Cucina delle Langhe
Code: Hamper PA04-F
Weight: N/A
Quantity

1, 2, 3

 120.00 299.00

Clear

SPECIAL OFFER – FREE SHIPPING!!

Hamper PA04-F  “Autumn delights with stuffed pasta”  contains:

  • 500 g  Ravioli with porcini mushrooms filling
  • 500 g  Leek and potato ravioli
  • 500 g  Ravioli with artichokes filling
  • 500 g  Ravioli with pumpkin filling
  • 500 g  “ilplin” with Fondue (melted Fontina cheese) and truffle
  • 500 g  Tajarin straw and hay
  • 500 g  Tortellini with ham
Quantity Code n. Cost of the Goods
1 Hamper-PA04-F-1 € 120
2 Hamper-PA04-F-2 € 209
3 Hamper-PA04-F-3 € 299

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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Description

Ravioli with porcini mushrooms filling

The aromas of undergrowth are fully transferred into the filling that enhances this typical Sunday or special occasion dish. We recommend serving them with a sauce made with mushrooms or with excellent cream.

Leek and potato ravioli

Even with the simple products of the earth you can obtain wonderful dishes. These ravioli enhance their fullness and goodness when accompanied with meat sauces, a few drops of balsamic vinegar or just a spoon of extra virgin olive oil.

Ravioli with artichokes filling

The best artichokes, selected and thoroughly cleaned, give this ravioli a soft and fragrant filling.
We recommend seasoning with a drizzle of extra virgin olive oil and a sauce made with artichokes.

Ravioli with pumpkin filling

They go well with a good condiment such as melted butter and “two” sage leaves, some grated Parmigiano Reggiano cheese or other refined aged hard cheese.

“ilplin” with Fondue (melted Fontina cheese) and truffle

A bit of cheese and a “scratch” of precious truffle. With this filling, “ilplin” was also served to kings and queens, dignified and proud to represent the Langa in its best essence.
A light dressing is recommended in order to better appreciate its flavour to the full.

Tajarin straw and hay

Adding a touch of colour to the table: one egg tajarin nest and one spinach nest.
A simple mix that brings joy to the table and lends itself to the most imaginative culinary experiments.

Tortellini with ham

A product pleasantly soft and fine to the palate, made with top-quality ham.
Excellent served with a beef or capon broth, grated Parmesan cheese and a good glass of Italian wine. Simple ingredients that allow you to bring to the table a great dish.

Pasta – Ravioli with porcini mushrooms filling
Designation:  Ravioli ai funghi porcini
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Porcini mushrooms cream 53% [porcini mushrooms 58% (Boletus edulis and relative group), sunflower oil, water, onion, celery, white wine, salt, herbs, sugar, flavours, spices], ricotta cheese (milk whey, milk), breadcrumbs, vegetable fibre, salt.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, celery.

Nutrition facts
Average values per 100 g
Energy:  242 kcal/ 1020 kj
Fat:  6.6 g
of which saturated: 1.6 g
Carbohydrate:  36 g
of which sugar: 1.5 g
Protein:  8.1 g
Salt: 1.2 g

Pasta – Leek and potato ravioli
Designation:  Ravioli di porri e patate
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: leek 50%, eggs, roasted veal sauce, potato flakes 8% (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), breadcrumbs, Grana Padano cheese, cheese, carrot, celery, leek, onion, vegetable fibre, salt, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients: cereals containing gluten, eggs, milk, celery, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  245 kcal/ 1031 kj
Fat:  6.6 g
of which saturated:  3.3 g
Carbohydrate:  36 g
of which sugar: 1.8 g
Protein:  9.0 g
Salt: 1.3 g

Pasta – Ravioli with artichokes filling
Designation:  Ravioli ai carciofi
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Ricotta cheese (milk whey, milk), artichoke cream 39% (artichoke 65%, sunflower oil, water, onion, white wine, salt, herbs, lemon juice, yeast extract, rice starch, sugar, spices, flavours), breadcrumbs, Grana Padano cheese, cheese, salt, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk.

Nutrition facts
Average values per 100 g
Energy:  242 kcal/ 1018 kj
Fat:   6.9 g
of which saturated: 2.1 g
Carbohydrate:  35 g
of which sugar: 1.6 g
Protein:  8.8 g
Salt: 1.8 g

Pasta – Ravioli with pumpkin filling
Designation:  Ravioli di zucca
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Pumpkin 65%, breadcrumbs, Grana Padano cheese, cheese, amaretto biscuits (sugar, apricot pits, egg white, milk protein, flavours), vegetable fibre, salt, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, nuts, soybeans.

Nutrition facts
Average values per 100 g
Energy:  224 kcal/  946 kj
Fat:   3.3 g
of which saturated: 1.5 g
Carbohydrate:  39 g
of which sugar:  2.5 g
Protein:  8.5 g
Salt: 1.6 g

Pasta – “ilplin” with Fondue (melted Fontina cheese) and truffle
Designation:  Il plin di fonduta e tartufo
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS (45%): Fontal cheese 34%, milk, eggs, wheat flour type “00”, vegetable fibre, summer truffle 1,4% (Tuber aestivum Vitt.), salt, flavour, olive oil.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk.

Nutrition facts
Average values per 100 g
Energy:  249 kcal/  1049 kj
Fat:  6.7 g
of which saturated: 3.1 g
Carbohydrate:  35 g
of which sugar: 1.6 g
Protein:  11 g
Salt: 1.0 g

Pasta – Tajarin straw and hay
Designation:  Tajarin paglia e fieno
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
SPINACH PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, spinach 14%, eggs 13%, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  298  kcal/  1263 kj
Fat:  3.0 g
of which saturated:  0.7 g
Carbohydrate:  56 g
of which sugar:  1.2  g
Protein: 11 g
Salt:  0.23 g

Pasta – Tortellini with ham
Designation:  Tortellini al prosciutto crudo
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Roast veal of the Piedmontese breed 31%, raw ham 24% (pork, salt), breadcrumbs, mortadella 11% (pork, pork fat, pork rind, water, salt, potato starch, dextrose, flavours, spices, flavour enhancer: E 621), Grana Padano cheese, cheese, cooked sausage 4% (pork, salt, natural flavours, sugars), salt, spices, onion, celery, carrot, leek, herbs.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, celery.

Nutrition facts
Average values per 100 g
Energy:  277 kcal/  1169 kj
Fat:  6.7 g
of which saturated: 2.6 g
Carbohydrate:  38 g
of which sugar:  1.1 g
Protein:  16 g
Salt:  3.4 g

Cooking times
To cook pasta, you first need the right type of pan that must be able to contain at least a litre of water for every 100 grams of product, and, maintaining the right proportions, about 10 grams of salt.
For fresh homemade filled pasta, unlike the dry type, it is not possible to accurately indicate the cooking time, two, three, four minutes at the most.
The right time “al dente” is when the outside is still quite hard, while the core part with the filling remains pleasantly soft.

Storage
The high quality raw materials and the care taken during all the production phases, including the rigorous respect of the cold chain, allows the fresh product to be easily frozen at home. This will allow you to enjoy a top quality pasta even after several weeks or months, without losing any of its quality.

LA CUCINA DELLE LANGHE

The company arises from Grandma Maria’s passion for the goodness and the authenticity of the typical Langhe cuisine. “Langhe” is a hilly part of the Piedmont Region famous for its wines and excellent cuisine.

Nonna Maria has skilfully transmitted this passion to her sons, Mauro and Fabrizio, who have transformed their mother’s home cooking into an artisanal production of the highest level, specialising in handmade fresh filled pasta such as Plin, Tajarin, Gnocchi, Ravioli, Agnolotti and other typical dishes.

Their pasta was soon appreciated by delicatessens and restauranteurs becoming a real reference point for local gourmands. Participating in many exhibitions and prestigious events, including the Salone del Gusto in Turin, the SIAL in Paris and the Sanremo Festival, the company’s specialties are now known even outside regional borders.

Today the company strives, day after day, to improve its product and to expand its range: all the raw materials are selected with extreme accuracy and modern processing methods are used, but many phases are still carried out by hand. All these aspects allow the company to produce top quality and genuine products, with an incomparable taste.

The pride of LA CUCINA DELLE LANGHE is “Ilplin”: ravioli typically produced in the Langhe area, that are a speciality of the Piemontese cuisine. Its name derives from the “pinch” gesture that is manually made when closing the filling inside the thin pastry, making each raviolo unique and different.

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