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It is the most famous Perrin ravioli and it is also a traditional dish of the local cuisine.
With its authentic recipe of provence-style beef stew stuffing, it has become iconic on the “nissardes” tables!
The ravioli are sold by the dozen. (€2 = 1 dozen)
Count 4 dz per person for a main course.
Minimum order by variety: 4 dz.
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Warning: Last items in stock!
Availability date: 12/09/2020
|Unit||la barquette de 2 panisses|
Extra-fine WHEAT flour, water, sunflower oil, lemon juice. Stuffing: Beef, EGGS, swiss chard, grana padano (MILK, salt, rennet, lysozyme EGG), rapeseed oil, spinach, onions, salt, red wine, garlic, four spices, pepper, water, herbs , laurel.
Store between 0 and 4. Eat before 5 days from the day of manufacturing. Ultra-fresh product can be frozen.
Bring water to a boil and salt lightly. Drop Perrin ravioli with greaseproof paper by holding a corner. Remove the paper. Cook for 2 minutes until the ravioli come up to the surface. Remove with a skimming ladle and carefully pour in a dish.
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