Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP

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Description

Asiago DOP cheese accounts for 29% of the filling. Typical cheese of the plateau of the seven municipalities of Asiago. It has a smooth regular crust, a crumbly paste with sparsely spread holes and tastes of fresh milk straight from the cow which is sweet but with a slight hint of acidity. Asiago is seasoned for several months. As for the radicchio rosso di Treviso IGP, the latter is used in both early and late varieties: it has a mature slightly bitter taste.

Ingredients (pasta)

Durum wheat semolina, barn eggs.

Ingredients (filling)

Asiago DOP cheese 29%, braised Radicchio Rosso di Treviso IGP 24%, ricotta, breadcrumbs, salt, pepper.

Average nutritional values per 100 g

Energy kJ 950 – Energy kcal 227 – Fats g 9,5 of which saturated fats g 6,4 – Carbohydrates g 22,7 of which sugars g 1,4 – Fibres g 2,3 – Proteins g 11,4 – Salt g 1,02

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

Portion yield
after cooking

Percentage
of pasta

Percentage
of filling

PACKAGING: 5 TRAYS CONTAINING 9 PIECES EACH

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