Salmon ravioloni


Salmon ravioloni with traditional pasta dough sheets and a filling of ricotta cheese and salmon, light and perfect for any palate. Our ravioli with salmon are ready to be enjoyed right after a quick cooking in boiling hot water.


Pasta dough 50%: durum wheat semolina (gluten), pasteurized egg mixture (20% in semolina), water, gluten.

Filling 50%: ricotta cheese (cow milk whey, cow milk, salt, acidity regulator: citric acid), salmon 28%, breadcrumbs (type “0” soft wheat flour, yeast, salt), salt.

–        ALLERGENS: wheat (gluten), milk, egg, fish.

–        STORAGE TEMPERATURE: -18°C/-0.4°F

–        SHELF LIFE: 18 months

–        WEIGHT: 500g/1.1lb, 1kg/2.2lb, 3kg/6.6lb.


While product is still frozen, 4-5 minutes in boiling water.