Ravioli with Duck Confit
Comtesse du Barry
A classical recipe with duck
You are tired of the beef ravioli? Well, Comtesse du Barry proposes you a new version. Indeed, in this ready-made meal, the beef was replaced by the duck for more pleasure and more flavours.
Ravioli are stuffed by duck confit with a tomato Bolognese sauce, onions, shallots and Aubrac beef.
It is a successful, delicious and ideal recipe for your meals and it is high flight.
Cooking Tips: Remove the seal and warm it in a traditional oven or in a microwave for three minutes.
Composition :
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).
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 479 / 2005.48 | kcal / kJ |
| Total fat | 4.5 | g |
| Saturated fat | 1.1 | g |
| Carbohydrate | 12 | g |
| Sugar | 2.8 | g |
| Proteins | 5.1 | g |
| Salt | 0.95 | g |
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