Raviolines tomate basilic de provence

dough 52.0% , durum wheat semolina 16.7% , egg 8.2% , water 5.1% , filling 48.0% , soft white cheese 2.6% , emmental 2.0% , breadcrumbs 1.6% , double concentrated tomato 3.8% , ricotta 1.1% , basil 2.8% , wheat fiber 0.8% , olive oil 0.7% , salt 0.6% , banana fiber 0.5%

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