Spinach and Emmental Cappelletti
The taste of spinach melts into the tomato and parmesan to form a full, velvety sauce. Beneath the tender pasta, the filling is gentle and delicately scented with nutmeg.
Sauce (82%): tomatoes · water · carrots · onions · spinach · Parmigiano Reggiano PDO · cold-pressed sunflower oil · Guérande salt · basil · oregano · turmeric · pepper
Pasta (13%): durum wheat semolina · water · eggs
Filling (5%): breadcrumbs · fromage frais · spinach purée (spinach, water, salt, pepper, nutmeg) · emmental · sunflower oil · salt · nutmeg
Allergens: gluten · milk · egg
*Organic ingredients. Certified organic by Ecocert France.
Warm gently in the jar, in the microwave or in a bain-marie. For a more generous serving, pour into a dish and place in the oven for a few minutes.
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This creation
Tender cappelletti wrapped in a tomato sauce cooked with spinach and parmesan, with a fine note of Emmental at their heart.
What's inside
Spinach simmers with tomato, parmesan, basil and oregano into a generous sauce. At the heart of the cappelletti, Emmental and nutmeg carry this pairing further with a softer, creamier touch.
Why you'll love it
Because it recaptures the comforting mildness of a spinach gratin in a generously sauced dish, to be savoured piping hot.
How to enjoy
Served piping hot in a shallow bowl, topped with a soft-boiled egg, a few toasted pine nuts and a twist of black pepper. When you open the egg, the yolk runs into the spinach sauce, mingles with it and coats the cappelletti.
How to enjoy
Served piping hot in a shallow bowl, topped with a soft-boiled egg, a few toasted pine nuts and a twist of black pepper. When you open the egg, the yolk runs into the spinach sauce, mingles with it and coats the cappelletti.
