Ravioli with Duck Confit
A classical recipe with duck
Ravioli 60%: dough (durum wheat semolina (gluten), egg, water, salt); stuffing (duck confit farmer sleeve 60% of stuffing, pork, starch, salt, onion, pepper, porcine gelatin). Bolognese sauce 30% (Table dry white wine (sulphites), beef, onion, tomato paste and peeled, sunflower oil, butter (milk), wheat flour (gluten), red table wine (sulphites), modified starch of corn, garlic, shallots, natural flavor, salt, wheat starch (gluten), sugar, pepper, thyme, bay).
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