Baule Volante launches four new fresh pasta recipes with a gourmet flavour

Baule Volante has expanded its fresh pasta range with four new recipes, created for those who love rediscovering familiar flavours in their dishes, while also being won over by more original combinations.

The Gnocchi Ripieni al Gorgonzola Dop, the Tortelloni ai Funghi Porcini and two new Special Edition products are arriving: the Ravioli Tartufo e Formaggio and the Ravioli Formaggio di Capra, Noci e Miele: four organic options made with carefully selected, high-quality ingredients.

The range

The new products enrich Baule Volante's fresh pasta assortment, which already includes Emilian Tortellini and Passatelli, Ricotta and Rocket Ravioli and Pesto-filled Gnocchi, as well as Saccottini filled with burrata and spinach, expanding a flavour journey that ranges from the great classics of filled pasta to more contemporary and refined combinations.

A range created to bring the pleasure of fresh pasta to the table, through recipes that showcase the quality of the ingredients and the authentic flavour of tradition. With these new products, Baule Volante is expanding the Specialità Italiane range, a selection dedicated to flavours that tell the story of the gastronomic heritage of our regions. A range of options combining quality ingredients, authentic recipes and unexpected combinations, to rediscover the pleasure of good food from our local area.

Gnocchi Ripieni al Gorgonzola Dop

The first new product is a recipe created for those who cannot resist the pleasure of an intense flavour: the Gnocchi Ripieni al Gorgonzola Dop combine a soft potato dough with a creamy filling, for a rich and enveloping result.

A combination that showcases the character of one of the cheeses most representative of Italy's gastronomic tradition, allowing a flavoursome dish to be served even when time is short.

The new product thus joins the Gnocchi Ripieni al Pesto, expanding Baule Volante's filled pasta offering with a recipe dedicated to lovers of bold flavours.

Tortelloni ai Funghi Porcini

All the flavour of the woodland in the Tortelloni ai Funghi Porcini, a recipe reminiscent of homemade fresh pasta preparations. The egg pasta encloses a porcini mushroom filling whose intense, enveloping aromas accompany every mouthful: a simple and wholesome option, made with carefully selected ingredients and created for those seeking the pleasure of a characterful first course without giving up convenience.

The Special Editions

Further enriching Baule Volante's range are two seasonal Special Edition products, created for those who love more refined flavours and surprising combinations. There are two recipes inspired by the tradition of filled pasta and reinterpreted through distinctive pairings, creating combinations for those who enjoy discovering new flavour balances.

The Ravioli Tartufo e Formaggio are born from the meeting of the softness and creaminess of cheese with the aromatic notes of black truffle, creating an intense and elegant filling: an option for those who refuse to give up refined flavours, ideal for enhancing lunch or dinner with a special first course.

With the Ravioli Formaggio di Capra, Noci e Miele, meanwhile, the bold character of goat's cheese combines with the crunch of walnuts and the natural sweetness of honey: a pairing that plays on the meeting of savoury notes and sweet nuances, creating a rich and harmonious filling capable of surprising with every mouthful.

This article was translated from the original Italian version with the assistance of artificial intelligence. In case of discrepancies, please refer to the original Italian version.