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Available in 1000g or 500g packages.
Always cook before eating.
The product has a durable life of 18 months, if kept at a temperature of -18 °C.
2 minutes suggested cooking time.
La Ginestra’s Valtellina-style ravioli, with buckwheat flour dough, have a stuffing that recalls the recipe of the “pizzoccheri”, i.e. potatoes, verza, chard and Bitto cheese.
Big square-shaped, light yellow, fresh frozen stuffed pasta.
Produced in a facility that uses the following allergens:
| Weight | 1000 g |
|---|---|
| Minuti di cottura | 2 |
| Valori nutrizionali per 100g | Energy KJ 992 Kcal 237 – Fat 9.2 g of which saturated 1.8 g – Carbohydrates 32 g of which sugars 1.1 g – Proteins 8.5 g – Salt 0.7 g. |
| Peso per porzione | 110 g |
PASTRY: 00-type soft wheat flour, durum wheat semolina, pasteurized eggs (20%), buckwheat flour, water, sunflower oil.
FILLING: Potatoes, cabbage, chard, cheese (milk, salt, vegetable rennet, probiotics), potato flakes, grated Gran Moravia cheese (milk, salt, vegetable rennet). Preservative: lysozyme egg protein), sunflower oil, salt, garlic, sage
May contain soy.
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