4-5'
Cooking Time
3kg℮
per box
130g
Serving
18
Month at -18°C
Code C33
Raviolacci with chestnuts
Ingredients (pasta)
Durum wheat semolina, barn eggs, chestnut flour 14%, water.
Ingredients (filling)
Cooked chestnuts 45% (dried chestnuts, bay leaves, water), ricotta, Parmigiano Reggiano DOP, cheese, barn eggs, salt, pepper.
Average nutritional values per 100 g
Energy kJ 843 – Energy kcal 200 – Fats g 5,4 of which saturated fats g 3,6 – Carbohydrates g 27,3 of which sugars g 5,3 – Fibres g 3,3 – Proteins g 9,0 – Salt g 0,45
Data Sheet
+/- 18,3g
For pieces
20
Portion yield after cooking
56
Percentage of filling
Tutorial
Raviolacci with chestnuts
