Cannelloni ricotta épinard sauce tomate basilic
6 cannelloni ricotta épinard avec sauce tomate, basilic, origan.
Ingrédients
CANNELLONI RICOTTA ÉPINARDS SAUCE TOMATE
Ingrediénts: farine de blé, oeuf entier, huile d’olive vierge extra, eau, épinards, sauce tomate, fromage ricotta(lait entier pasteurisé, crème pasteurisée, sel, acide lactique), fromage Parmigiano Reggiano (substances laitières, sel, culture bactérienne, enzyme microbienne, présure, chlorure de calcium), chapelure de blé, oeuf entier, oignon, ail, celeri, carotte, sel, poivre, epices.
CONTIENT: substances laitieres, blé, oeuf, celeri. PEUT CONTENIR: traces de cacahutes, fruits a coque, mollusques, poissons.
RICOTTA AND SPINACH CANNELLONI WITH TOMATO SAUCE
Ingredients: unbleached wheat flour, eggs, extra virgin olive oil, water, spinach, tomato sauce, ricotta cheese (pasteurized whole milk, pasteurized cream, salt, lactic acid),Parmigiano Reggiano cheese (milk ingredients, salt, bacterial culture, microbial enzyme, rennet, chloride calcium), eggs, breadcrumbs, onions, garlic, celeri, carrot, salt, pepper, spices.
CONTAINS: milk ingredients, eggs, flour, celeri. MAY CONTAIN: traces of tree nuts, peanuts, shellfish, fish.
Conservation
Congelé
Région
Montérégie
Conseils
Rechauffer au four 400 d.f. pour 45 minutes.