Saint Jean Ravioles from Dauphiné with Comté AOP & Parsley 240g
Saint Jean Ravioles from Dauphiné with Comté AOP & Parsley 240g
Saint Jean Ravioles from Dauphiné with Comté AOP & Parsley 240g
Saint Jean Ravioles from Dauphiné with Comté AOP & Parsley 240g
Saint Jean Ravioles from Dauphiné with Comté AOP & Parsley 240g
240 ( / )
5,25 €
Nutriscore D
Description produit

For over 50 years, Saint Jean has been making this Drôme speciality with its inimitable taste! Unlike classic fresh pasta made from durum wheat semolina, ravioli dough is made from soft wheat flour. This is what gives it its finesse and white colour; and this is why it becomes transparent when cooked. This small, fine pasta with fresh eggs contains a subtle and balanced stuffing at its heart, made from Comté AOP, fresh fromage blanc and parsley. The high quality level of the Dauphiné raviole has allowed it to obtain a Label Rouge and a PGI (Protected Geographical Indication). These labels guarantee the selection of the best ingredients, respect for the traditional recipe and local production.

Origine
France
Marque
Saint John
Service consommateur
Saint Jean44 avenue des Allobroges 26100 Romans on Isère 26100 Romans on Isere France
Ingredients
Pate 50%: Ble -stretch flour 36%, water, fresh eggs 4.7%, contains sunflower oil and/or rapeseed oil. Farce 50%: count 22%, fresh white cheese, parsley 3%, fresh eggs 1.3%, salt, butter. (Percentages expressed on the whole product)
Type d'emballage
basket
Producteur
Saint John Sas 44 AV DES ALLOBROGES 26100ROMANS SUR ISERE
Conseils de conservation
Refrigerated 0 ° C - +4 ° C - Under ATM
Autres informations
Red label Geographical Indication Protected (IGP)
Conseils d'utilisation
Product to consume after cooking. ? To facilitate the handling of ravioli plates, if your case contains trays, you can remove the lids and put the trays in the freezer for 10 minutes. ? Otherwise, wear 2 liters of water with simmering, with a drizzle of oil or a poultry broth cube. ? Remove the ravioli plates from their paper, and immerse the whole in the water. ? Gently stir with a skimmer to detach the squares. Never let the ravioli boil. ? Let it shudder only 1 minute and pick up the ravioli on the surface of the water using the skimmer. The ravioli is fragile, do not drain them in a colander. ? Remove them immediately in a hot dish with a drizzle of olive oil or fluid cream, or directly on the plates. Enjoy without delay!
Nutriscore
D