This gluten free spinach and ricotta ravioli provides a glorious and sumptious experience for fresh pasta fans. The delightful and delicious stuffing is enclosed in a gluten free pasta created specifically for this product. This pasta does not flake or overcook, showing off its versatility, and reawakening our long lost confidence in being able to prepare the perfect pasta.
Pasta: potato starch, corn starch, rice flour, buckwheat flour, vegetable fibre, yeast extract; egg 24%; water; extra virgin olive oil.
Filling : ricotta cheese ; spinach 11,6%; whey powder ; breadcrumbs buckwheat flour, grated cheese ; lysozyme , anti-caking agent; cream; salt; nutmeg.
Nutritional Values per 100gEnergy KJ1187/KCAL283
Ravioli should be kept in the fridge, but it is also suitable for freezing, no need to defrost when you decide to cook it.
In order to avoid cross contamination ravioli can be cooked straight in the sauce for 5 minutes with no need to boil. Just make sure the sauce is wet enough to boil for the 5 minutes needed for the cooking, the same process can be used for the frozen tortellini.
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