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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Ravioli with basil filling

Code: 
0417
Weight per cardboard in g: 
4000g
Weight per piece: 
10g approximately
Number of portions in a cardboard: 
26-27 portions
Recommended weight per portion: 
150g (15 pieces)
Preparation: 
Drop the ravioli into the salted boiling water and boil for 7 minutes
Storage conditions: 
Keep constantly at temperatures up to 4 °C. Expiry date: 7 days
Filling: 
curd, basil, olive oil, grated cheese, salt, aroma