Ravioli stuffed with aged Bagoss cheese, a typical dish from the province of Brescia with cheese from the Valle del Chiese.
In the Bagoss cheese ravioli, you can relive ancient sensations, handmade like the grandmas used to do, full of passion and love for cooking. It’s a tasty product, free of additives, colorants, and preservatives.
Cooking method: cook the ravioli al bagoss in boiling salted water for about 3 minutes, drain and season with butter previously melted over low heat with some sage leaves and let it turn golden, being careful not to brown it too much.
Nutritional values of Bagoss cheese-filled ravioli
| Average values | per 100 grams |
|---|---|
| Energy | 1316 Kj 313 Kcal |
| Fats | 10.87 g |
| Saturated fatty acids | 3.56 g |
| Carbohydrates | 41.27 g |
| Sugars | 2.74 g |
| Proteins | 11.30 g |
| Salt | 1.4 g |
| Fiber | 2.40 g |
Hand-packed in a protective atmosphere in 500 gram package
