4-5'

Cooking Time

3kg

per box

120g

Serving

18

Month at -18°C
Code A20

Raviolacci with ‘nduja pork sausage and pecorino cheese

Ingredients (pasta)

Durum wheat semolina, barn eggs, water.

Ingredients (filling)

Ricotta, ‘nduja pork sausage 28%, Pecorino Romano DOP 15%, breadcrumbs, salt.

Average nutritional values per 100 g

Energy kJ 1156 – Energy kcal 276 – Fats g 14,0 of which saturated fats g 7,2 – Carbohydrates g 25,3  of which sugars g 1,4 – Fibres g 2,7 – Proteins g 10,9 – Salt g 0,81

Data Sheet

+/- 18.3g

For pieces

20

Portion yield
after cooking

56

Percentage
of filling

Tutorial

Raviolacci with ‘nduja pork sausage and pecorino cheese

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Surgital i nostri brand background

Horeca Space

Divine Creazioni®

Fermento

Insights

“Disobedience has a unique taste”

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