Raviolotti with polenta and Montasio DOP cheese

Download the catalogue

Description

Montasio DOP cheese accounts for 25% of the filling. Montasio cheese has been produced since 1200 in the upper pastures of the region of Friuli. Processing involves heat-induced fermentation of raw cow milk in order to begin initial coagulation. The curd is then broken up into particles approximately the size of rice grains, using a utensil called a “lyre” after its resemblance with the musical instrument. It’s then allowed to set for around half an hour before being extracted with a cloth. After standing for a day it’s immersed in salt water for 48 hours. This is followed by dry salting and maturing, which, in the case of the Montasio used for our filling, is at least 2-4 months.

Ingredients (pasta)

Durum wheat semolina, barn eggs.

Ingredients (filling)

Polenta 74% (water, corn, flour, salt), Montasio DOP cheese 25%, salt.

It may contain: mustard, soy.

Average nutritional values per 100 g

Energy kJ 832 – Energy kcal 199 – Fats g 6,8 of which saturated fats g 4,6 – Carbohydrates g 23,6 of which sugars g 1,9 – Fibres g 2,7 – Proteins g 9,4 – Salt g 0,97

Data Sheet

da 18 a 23 g

For pieces

da 49 a 51 mm

Length
of a piece

da 65 a 75 mm

Height
of a piece

Portion yield
after cooking

Percentage
of pasta

Percentage
of filling

PACKAGING: 8 TRAYS OF 12 PIECES EACH

Contacts

Do you want operational advice on our products? Any advice on recipes?
Do you need customized and packaged products for your needs?
Contact us, we have a team of consultants at your disposal.