BlackRaviolacci with sea bass and tomatoes

Black Raviolacci with sea bass and tomatoes
Tempo di cottura

Cooking time: 6 min.

Type of pasta:

pasta ingredients

pasteurized eggs, durum wheat semolina, soft wheat puff flour, cuttlefish ink

stuffed ingredients

sea ​​bass fillets, fresh ricotta, tomato pulp, potato flakes, salt, parsley, pepper powder, vegetable fiber, corn starch

More informations

Ratio pasta/filling: 40%

Yield in cooking: 40%

Single piece weight: 25 gr

recommended dose per serving : 150 gr

Request the data sheet

Fill in the form below to download the complete data sheet

Your request was send correctly
Check your inbox to view the data sheets

Ooops! Something went wrong, try out later.

The recipes

Orecchiette with bacon, Tropea onion and cherry tomatoes

Orecchiette with bacon, Tropea onion and cherry tomatoes

In a pan, fry the Tropea onion with extra virgin olive oil, add the diced…
Eggplant parmigiana mezzelune with white veal ragù

Eggplant parmigiana mezzelune with white veal ragù

In a saucepan, sauté the celery, the carrot and the onion coarsely chopped. Add the…
Passatelli with crispy spinach fondue and cayenne pepper

Passatelli with crispy spinach fondue and cayenne pepper

In a pan, melt the butter, add the spinach and leave to dry slightly. Add…
Strozzapreti with mantis shrimp

Strozzapreti with mantis shrimp

Put the garlic clove in a saucepan with the extra virgin olive oil and let…
Fresh semolina spaghetti with sea bass ragù

Fresh semolina spaghetti with sea bass ragù

In a saucepan, fry the onion with a clove of unpeeled garlic (which you will…
Potato dumplings, purple beans and pecorino

Potato dumplings, purple beans and pecorino

in a saucepan, brown the onion with butter