Ravioloni Valtellinesi
A tribute to the famous pizzoccheri: the mountains on the plate, tradition in the pasta sheet. Buckwheat flour for a pasta sheet with distinctive flavor, filling of potatoes, chard and savoy cabbage with cheese from our valleys. The 42/58 pasta/filling ratio favors the filling, allowing the mountain flavors to emerge powerfully.
Generous square shape, 2 minutes cooking time, unmistakable flavor of Valtellina cuisine. The pasta that brings the mountain refuge to your restaurant
Suitable for traditional menus, regional menus or tasting menus, for traditional and creative pairings.
Perfect with:
- melted butter and sage, the great Valtellina classics:
- alpine cheese fondue,
- porcini mushroom cream,
- crispy speck and toasted walnuts.
To be consumed after cooking
COD: 37
CATEGORY: Frozen stuffed pasta
Ravioloni Valtellinesi: the mountains on your table with buckwheat flour
Ravioloni Valtellinesi bring to the kitchen the rustic and authentic soul of Valtellina, a mountain region where buckwheat has been a protagonist for centuries. The pasta sheet, prepared with buckwheat flour blended with type 00 flour and semolina, has that characteristic slightly gray color and distinctive flavor that immediately tells of its mountain origin.
The filling is a tribute to the famous pizzoccheri transformed into a filling: potatoes, chard and savoy cabbage create a soft and delicate vegetable base, enriched with a cheese from our region that brings savoriness and structure. Sage and garlic complete the aromatic profile with warm notes. It’s a filling that tastes of winter, of wood stoves, of mountain refuges.
The generous square shape, approximately 12.5g per piece, makes them perfect for elegant plating: just 8-9 per portion.
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
PASTA SHEET: Soft wheat flour type 00, durum wheat semolina, pasteurized eggs (21% of pasta sheet),
buckwheat flour, water, sunflower seed oil.
FILLING: Potatoes, chard, cabbage, cheese (contains milk), potato flakes, sunflower seed oil,
grated cheese with vegetable rennet (milk, salt, rennet from vegetable culture, preservative: lysozyme protein
egg), salt, sage, garlic.
May contain soy, mustard, walnuts, hazelnuts and almonds.- Energy kJ 892 kcal 208
- Fat g 6.0 of which saturated fatty acids g 2.6
- Carbohydrates 30g of which sugars 1.2g
- Protein g 8.1
- Salt g 1.4
Product technical data may be subject to slight variations.
- Weight per piece approx. g 12.5
- Raviolo dimensions width x length approx. cm 4.8 x 5.3
- Pasta percentage 42%
- Filling percentage 58%
- Portion weight 110
- Servings per 1000g pack: 9
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
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Decription
Ravioloni Valtellinesi: the mountains on your table with buckwheat flour
Ravioloni Valtellinesi bring to the kitchen the rustic and authentic soul of Valtellina, a mountain region where buckwheat has been a protagonist for centuries. The pasta sheet, prepared with buckwheat flour blended with type 00 flour and semolina, has that characteristic slightly gray color and distinctive flavor that immediately tells of its mountain origin.
The filling is a tribute to the famous pizzoccheri transformed into a filling: potatoes, chard and savoy cabbage create a soft and delicate vegetable base, enriched with a cheese from our region that brings savoriness and structure. Sage and garlic complete the aromatic profile with warm notes. It’s a filling that tastes of winter, of wood stoves, of mountain refuges.
The generous square shape, approximately 12.5g per piece, makes them perfect for elegant plating: just 8-9 per portion.
Allergens
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
Ingredients
PASTA SHEET: Soft wheat flour type 00, durum wheat semolina, pasteurized eggs (21% of pasta sheet),
buckwheat flour, water, sunflower seed oil.
FILLING: Potatoes, chard, cabbage, cheese (contains milk), potato flakes, sunflower seed oil,
grated cheese with vegetable rennet (milk, salt, rennet from vegetable culture, preservative: lysozyme protein
egg), salt, sage, garlic.
May contain soy, mustard, walnuts, hazelnuts and almonds.
Nutritional values
- Energy kJ 892 kcal 208
- Fat g 6.0 of which saturated fatty acids g 2.6
- Carbohydrates 30g of which sugars 1.2g
- Protein g 8.1
- Salt g 1.4
Additional Information
Product technical data may be subject to slight variations.
- Weight per piece approx. g 12.5
- Raviolo dimensions width x length approx. cm 4.8 x 5.3
- Pasta percentage 42%
- Filling percentage 58%
- Portion weight 110
- Servings per 1000g pack: 9
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
