5'
Cooking Time
2kg℮
per box
150g
Serving
18
Month at -18°C
Code K108
Ravioloni with buffalo ricotta and baby spinach leaves
Description
Buffalo ricotta accounts for 66% of the filling. Of the many varieties of ricotta made in Italy, the kind made from buffalo’s milk is distinctive for its flavour and for its texture, which is less granular than other kinds of ricotta. Selected baby spinach – the crispiest and tastiest leaves – accounts for 23% of the filling.
Ingredients (pasta)
Durum wheat semolina, barn eggs.
Ingredients (filling)
Buffalo ricotta 66%, baby spinach leaves 23%, breadcrumbs, salt, pepper.
Average nutritional values per 100 g
Energy kJ 848 – Energy kcal 202 – Fats g 7,9 of which saturated fats g 5,3 – Carbohydrates g 22,3 of which sugars g 2,2 – Fibres g 2,9 – Proteins g 9,1 – Salt g 0,78
Data Sheet
da 38 a 46 g
For pieces
da 65 a 75 mm
Length of a piece
da 78 a 88 mm
Height of a piece
15
Portion yield after cooking
33
Percentage of pasta
67
Percentage of filling
