Our ravioloni with seabass and shrimp are the perfect balance of tradition and innovation, allowing you to serve a delicious first course with the aromas and flavors of the sea. They are ready in a couple of minutes after being cooked in boiling water.
Pasta dough 50%: durum wheat semolina (gluten), pasteurized egg mixture (20% in semolina), water, gluten.
Filling 50%: hake, shrimp 32.93%, sea bass 6.59%, ricotta cheese (cow milk whey, cow milk, salt, acidity regulator: citric acid), breadcrumbs (type “0” soft wheat flour, yeast, salt), grated hard cheeses (milk, salt, whey, egg lysozyme), salt, pepper, garlic.
– ALLERGENS: wheat (gluten), milk, egg, fish, shellfish.
– 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.