Ingredients
Basis pasta (tarwemeel, Durum wheat semolina, water, gepasteuriseerd scharrelEI (voedingszuur E330)), Vulling spinazie ricotta (58% ricotta, 29% spinazie, Italiaansekaas, zout, broodkruim, bio groentebouillon, witte peper)
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 857 / 203 |
| Total fat | 4.4 g |
| saturated fat | 2.5 g |
| Carbohydrates | 32 g |
| of which sugars | 1.6 g |
| Fibres | 1.2 g |
| Proteins | 8.5 g |
| Salt | 0.49 g |
Preparation
Boil
De bevroren ravioli in ruim kokend gezouten water plaatsen, omroeren en gedurende 4,5 minuut al dente koken. Laat daarna 1 minuut meekoken in de saus.
Contact details
De Pastafabriek, Al Dente
Hendrik Figeeweg 3 Hal 1, 2031 BJ Haarlem
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer