4-5'
Cooking Time
3kg℮
per box
120g
Serving
18
Month at -18°C
Code C35
Citrus perfumed raviolacci with sea bass
Ingredients (pasta)
Durum wheat semolina, barn eggs, water.
Ingredients (filling)
Sea bass 53%, potato puree, extra virgin olive oil, citrus juice (orange, lemon), citrus peel (orange, lemon), chives, garlic, salt, pepper.
Average nutritional values per 100 g
Energy kJ 831 – Energy kcal 197 – Fats g 5,8 of which saturated fats g 1,2 – Carbohydrates g 24,9 of which sugars g 1,6 – Fibres g 1,8 – Proteins g 10,5 – Salt g 0,50
Data Sheet
+/- 18.3g
For pieces
20
Portion yield after cooking
56
Percentage of filling
Tutorial
Citrus perfumed raviolacci with sea bass
