Ravioli ricotta spinach

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Ricotta spinach a great Italian classic revisited by Paul & Louise. “Famoso!”

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In a microwave oven

  1. Place the open top bag in the oven on full power. Be careful, the bag is hot when it is pulled out.
  2. Enjoy.

15 minutes in a bain marie

  1. Plunge the closed bag into simmering water for 10 minutes
  2. Run it under cold water before opening it. Be careful with the heat when opening the bag.

Water, spinach 11.9%, hard WHEAT semolina 9.8%, RICOTTA 7.2%, CREAM, breadcrumbs (contains GLUTEN), PARMESAN PDO, whole EGGS, spices and herbs, salt, WHEAT flour, starch, rapeseed oil, ground CELERI. Ravioli = 26.7% of the recipe. The filling represents 50% of the weight of the ravioli when it is made.

Energy: 376 KJ / 90 kcal
Fat: 3,2g
of which saturated fatty acids: 1,9g
Carbohydrates: 11,1g
of which sugars: 0,9g
Dietary fiber: 1g
Protein: 3,6g
Salt: 0,89g
  • Before opening, store in a dry and temperate area.
  • After opening, store in the refrigerator in a tightly closed food container and consume within 2 days.

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