RAVIOLI Vacuum-sealed tray 500 g.

0314- Ravioli with Meat, Chicken and Spinach
Container Grams Unit per box Box por pallet Weight pallet
Vacuum-sealed tray 500 g 24 40 165 cm.
0317- Ravioli with Vegetables
Container Grams Unit per box Box por pallet Weight pallet
Vacuum-sealed tray 500 g 24 40 165 cm.
0318- Four Cheese Ravioli
Container Grams Unit per box Box por pallet Weight pallet
Vacuum-sealed tray 500 g 24 40 165 cm.
0319- Ravioli with Vegetables and Ricotta
Container Grams Unit per box Box por pallet Weight pallet
Vacuum-sealed tray 500 g 24 40 165 cm.
Ravioli cooking method.
Cooking time: 15 to 20 minutes
500gr: 3 servings
1kg: 6 servings
 Heat the water:

Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.

 Season:

When the water starts boiling, salt it.

 Toos in the Ravioli:

Cook all the Ravioli Bettini at the same time so that they all cook equally.

Stir from time to time so that.

 Drain:

After the time indicated in the package (15 to 20 minutes), gently drain the Ravioli Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.

 Serve:

Serve the Bettini Ravioli Bettini with the sauce you like.

Technical data about the products.
Product Container Grams Unit per box Box por pallet Weight pallet
0314- Ravioli with Meat, Chicken and Spinach Vacuum-sealed tray 500 g 24 40 165 cm.
0317- Ravioli with Vegetables Vacuum-sealed tray 500 g 24 40 165 cm.
0318- Four Cheese Ravioli Vacuum-sealed tray 500 g 24 40 165 cm.
0319- Ravioli with Vegetables and Ricotta Vacuum-sealed tray 500 g 24 40 165 cm.
Tariff Position.
Product Tariff Position.
Ravioli 1902.20.00.111U