Ravioli Ricotta & Spinach - 250g quote even the most demanding

even the most demanding

Allergens are shown in Bold

A traditional Italian hard cheese originated in the Po River valley

14 plants in Italy and 7 abroad

pasteurized milk acidity corrector: citric acid (E330) Milk origin: Italy

Ravioli Ricotta & Spinach - 250g quote even the most demandingIngredients Dough : Durum wheat semolina, fortified wheat flour, salt, eggs 15%, water and spinach 9%. Filling : Ricotta cheese 45% (whey, milk, acidity regulator: citric or lactic acid), spinach 34%, potatoes, parmesan cheese (cows milk, rennet, salt, lysozyme), wheat fibre. COOKING INSTRUCTION 1. Open package. 2. Add pasta to 1. 5 litre boiling water. 3. Add to water 1 Tbsp olive oil to prevent sticking. 4. Boil gently for 3 minutes, continuously