Ossobuco meat raviolone with a hint of citrus. Wrapped in an egg pasta dough made with Senatore Cappelli durum wheat semolina and stone-ground Antiqua flour, enriched with saffron pistils.
Beef 20.6%, potatoes, Senatore Cappelli re-milled durum wheat semolina 11.5%, Antiqua stone-ground flour 11.5%, egg mix, fresh eggs, water, aged cow’s milk cheese, breadcrumbs (type “0” soft wheat flour, water, salt, brewer’s yeast, malted wheat flour), peeled tomatoes, cream of rice, onions, butter, manitoba flour, sunflower oil, salt, aromatic herbs, lemons, turmeric powder, natural flavorings, spices, anchovies (anchovies, sunflower oil, salt), saffron threads, saffron powder
| Nutritional Value | Amount |
|---|---|
| ENERGY KJ | 920 |
| ENERGY KCAL | 219 |
| FATS | 7.9 |
| of which saturated fats | 1.88 |
| CARBOHYDRATES | 22.9 |
| of which sugars | 5.5 |
| PROTEIN | 13.4 |
| SALE | 0.8 |
Tomato sauces, walnut sauce, butter and sage
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Recipe Book
Looking for kitchen inspiration? Discover our recipes: simple and tasty ideas to make the most of A Tavola! fresh pasta and amaze your guests with uniquely flavored dishes.
Tortelli with Roccaverano Robiola and Truffle with Pumpkin Cream and Chives
