Plin ravioli with ricotta and spinach

Description

Plin ravioli with ricotta and spinach. Ingredients: durum wheat semolina, wheat flour, eggs, ricotta cheese, spinach, cheese preparation, cheese, breadcrumbs, potato flakes, sunflower oil, salt, flavourings, nutmeg, aromatic plant and sorbic acid. Preparation: pour the ravioli into abundant boiling salted water and cook over medium heat for 5 minutes. Drain and serve with a sauce of choice. After opening, store in the fridge at max. 4°C and consume within 3 days. Suitable for freezing: freeze at -18°C and consume within 4 months. Once defrosted, do not refreeze and consume on the same day.