4-5'
Cooking Time
3kg℮
per box
130g
Serving
24
Month at -18°C
Code C42
Raviolacci with porcini mushrooms
Ingredients (pasta)
Durum wheat semolina, wholegrain wheat durum semolina, barn eggs, water.
Ingredients (filling)
Ricotta, mixed mushrooms 21% (Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes, Pholiota nameko), cep mushrooms 8%, breadcrumbs, Grana Padano DOP, sunflower oil, salt, garlic.
Average nutritional values per 100 g
Energy kJ 723 – Energy kcal 172 – Fats g 4,6 of which saturated fats g 2,9 – Carbohydrates g 22,8 of which sugars g 1,8 – Fibres g 3,6 – Proteins g 8,0 – Salt g 0,88
Data Sheet
+/- 18,3g
For pieces
20
Portion yield after cooking
56
Percentage of filling
Tutorial
Raviolacci with porcini mushrooms
