Porcini Mushroom and Truffle Ravioli

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