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Ravioli stuffed with seitan (organic) 670g

All our ravioli are made with fresh pasta made in France and processed in our kitchens.
Ravioli with seitan & basil is a vegetarian filling in a creamy tomato sauce.
Don't wait to try this convenient vegetarian meal.

Vegan recipe (without egg)
Made from fresh ravioli
Firm and generous ravioli with 35% filling and 65% dough for a 100% tasty ravioli
Mixed sauce for more creaminess
No added sweetness, no texturizer, no flavoring
Reduction in the level of salt: 0.7g per 100g (1g in the old recipe).
Ingrédients :
Water, ravioli * 35% stuffing: 17% (Dough: wheat semolina *, water - Stuffing: breadcrumbs *, onions *, basil * 1.2%, wheat gluten * 1%, water, olive oil, salt), cubed tomatoes * 12%, tomato paste * 7%, onions * 4%, leek *, zucchini *, sunflower oil *, garlic *, basil * 0.5%, salt, white pepper *.
* Organic ingredients.
** Contains naturally occurring sugars.
Allergens: gluten.
May contain traces of: eggs, milk, soy, sesame, nuts.
Product having undergone heat treatment.

UE

Vegan recipe (without egg)
Made from fresh ravioli
Firm and generous ravioli with 35% filling and 65% dough for a 100% tasty ravioli
Mixed sauce for more creaminess
No added sweetness, no texturizer, no flavoring
Reduction in the level of salt: 0.7g per 100g (1g in the old recipe).
Nutrition facts for 100g for 100g
Energy (KJ/Kcal) 404/97
Fat (g) 5,1
Of which unsaturated fat (g) 0.6
Carbohydrates (g) 9.6
Of which sugars (g) 2,4
Fibres (g) 1.1
Proteins (g) 2.6
Salt (g) 0.7

Usage tips :
Ready to eat, preferably hot.
In a saucepan over low heat without boiling, stirring gently.
Oven: broil in a suitable dish.

Storage advice :

Before opening : BBD = 3 years from date of manufacture. Store in a dry place and positive ambient temperature.

After opening : Store in the refrigerator after opening and consume within 3 days


Recycling tips :

GLASS JAR AND METAL COVER FOR RECYCLING
RECYCLING INSTRUCTIONS CAN BE DIFFERENT IN YOUR COUNTRY > CONSIGNESDETRI.FR


Type of packaging :

GLASS JAR METAL COVER


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