Ravioloni with Senatore Cappelli reground semolina and turmeric pasta sheet, filled with Moncenisio blue cheese
Ricotta (whey, milk, salt, citric acid), Senatore Cappelli re-milled semolina, stone-ground Antiqua flour, blue cheese 14.3% (milk, lactic ferments, salt, rennet, yeasts and penicillium), egg mix, mozzarella (pasteurized cow’s milk, salt, ferments, rennet, sodium citrate, citric acid, potassium sorbate), breadcrumbs (type “0” soft wheat flour, water, salt, brewer’s yeast, malted wheat flour), rice cream, water, Blu del Moncenisio 0.9% (cow’s milk, salt, rennet, lactic ferments), whey powder, natural flavorings, turmeric powder, table salt, natural fibers, spices.
| Nutritional Value | Amount |
|---|---|
| ENERGY KJ | 1147 |
| ENERGY KCAL | 271 |
| FATS | 9.5 |
| of which saturated fats | 5.1 |
| CARBOHYDRATES | 35 |
| of which sugars | 2.4 |
| PROTEIN | 11.6 |
| SALE | 8.01 |
Walnut sauce, butter and sage
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