Porcini Mushroom and Truffle Ravioli

Filling: sauteed mushrooms (mushroom, porcini mushroom, onion, sunflower oil, water, parsley, salt, garlic, pepper), breadcrumbs (<span class="allergen">wheat flour</span>, natural yeast, salt), <span class="allergen">butter</span>, ricotta cheese from buffalo milk (cultured whey from buffalo milk, salt, citric acid), besciamella sauce (skimmed milk, water, <span class="allergen">butter</span>, <span class="allergen">wheat flour</span>, corn starch, sugar, salt, nutmeg), mozzarella cheese (<span class="allergen">milk</span>, salt, rennet), sunflower oil, burrata mozzarella (<span class="allergen">milk</span>, <span class="allergen">cream</span>, salt, rennet), <span class="allergen">lactose</span>, salt, summer truffle, dried porcini mushroom, natural aroma. pasta: wheat flour, pasteurized eggs, durum wheat semolina.