INGREDIENTS: Wheat semolina, whole eggs, water.
 FILLING: Ricotta , Parmesano, Pecorino, Spinach, Panko, salt.
 COOKING: Bake in the oven at 200°C for 20 to 30 minutes.
 SHELF LIFE: 3 to 5 days in the refrigerator, 1 to 3 months in the freezer.
 (Price per dozen )
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