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

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