Ravioles au Reblochon de Savoie AOP

dough 50.0% , water 16.9% , fresh egg 4.7% , sunflower oil 5.2% , colza oil 3.6% , filling 50.0% , formatge blanc fresc 2.0% , ricotta 1.6% , potato flakes 1.3% , emmental 1.1% , salt 0.9% , pepper 0.8% , se rapporte exclusivement au reblochon 0.7%

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