Tortelli in wheat and dill dough. Stuffing cod with leek in butter. Ingredients: cod, potato, butter, leek, parsley. Shock-frozen product. The expiry date given by the manufacturer is 60 days, although even 6 months are stored.
Ingredients: cod, leek, potatoes, cake flour, eggs, butter, sepia, parsley, salt
Allergens: leek, wheat, eggs, milk, fish, shellfish, molluscs, celery
Packaging: 500g A restaurant serving is 125g-150g
butter, garlic, and cherry tomatoes
olive oil, zucchini, parsley, and tomatoes
Cooking method: put the frozen ravioli in boiling water and cook over low heat for about 2 minutes. Meanwhile, prepare the lard in a separate pan. Add a few tablespoons of cooking water and then transfer the ravioli straight from the boiling water to the pan with the lard. Shake the ravioli with the lard and cook for about 1 minute until the lard is thickened.
The shock-frozen product maintains perfect freshness and quality.