Shellfish ravioloni


We select the finest raw ingredients to offer the best tasting experience to our clients, such as with the ravioloni with shellfish: the combination of soft pasta and a creamy ricotta and shellfish filling creates a first course that has the unmistakable aromas of the sea.


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

Filling 50%: shellfish in varying proportions 49.20% (shrimp, prawns, crab meat, hake), ricotta cheese (cow milk whey, cow milk, salt, acidity regulator: citric acid), breadcrumbs (type “0” soft wheat flour, yeast, salt), salt, paprika, garlic, pepper.

–        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.