Bright green half-moon shaped egg-pasta parcels filled with asparagus and bufalo ricotta. Suitable for vegetarians and meat-eaters who enjoy the delicate flavour of the asparagus .


Cooking instructions: poach for 4/5 minutes in an open pan with almost-boiling water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.


Season with salt and pepper and enjoy!


Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or a starter for two.

Asparagus and Bufalo Mozzarella Mezzelune (approx 250 gr)

1000 Grams
  • Ingredients for the pasta: 00 flour, pastorised eggs, spinach

    Ingredients for the filling: Asparagus (rice flour, vegetable oil, sugar garlic) bufalo mozzarella, ricotta, hard cheese, potato, salt and various spices.

    Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.