Durum wheat is mixed with pasteurised egg pulp, gluten and water to make pasta and then fed into the Ravioli machine, and through a series of worm drive and piston plunges to form the shape of the Ravioli with the stuffing inside. The Ravioli pass through a pasteurising tunnel for 2 minutes at a minimum 90 o C, where they are steamed, then through a dryer where excess moisture is removed, then into trays where they are frozen and then packed.
Durum Wheat, Beef, Breadcrumbs, Onions, Carrots, Parmesan Cheese (milk, tapioca starch, cultures, rennet, salt), Pasteurised Egg Pulp, Full Cream Milk Powder, Beef Booster (salt, wheat, sugar, hydrolysed vegetable protein, rice flour, canola oil, anti-caking agent (554), colour (150d), water, dried vegetable, flavour enhancer (635), spice extract), Nutmeg, Gluten, Salt, Pepper and added water.
il Pastaio . Copyright 2015 . All Rights Reserved
Phone: (02) 9742 5056 - Fax: (02) 9742 1413 - email@example.com
42 Gould St south Strathfield - Mailing address PO Box 286 Concord NSW 2137