Ravioli crujiente de sepia en su tinta quinta gama gastronoms

Fifth range Crunchy Cuttlefish Ravioli in its Ink

Crunchy cuttlefish ravioli in its ink: a marine fusion in every bite, where the juicy texture of the cuttlefish is complemented by the intensity of its own ink, all wrapped in a dough that adds a crunchy touch to this culinary experience.


  • A different ravioli: this is crunchy!
  • An original tapa with very traditional flavours
  • Easy to serve, from the fryer to the plate

Package content

  • 80 pc/approx. of Crunchy Ravioli 2 Kg/Box


Shelf life: 18 months

Storage: -18ºC

Crunchy ravioli by Gastrònoms

Make more original tapas or dishes with crunchy ravioli. Two textures, a honeyed filling, with an intense and traditional flavour; and the crunchy texture on the outside, more fun.

Recommended preparation

  1. Heat the oil to 180°C.
  2. Fry the frozen crunchy ravioli until golden (approx. 3-4 minutes)
  3. Remove with care and drain.
  4. Plate them. It is not necessary to defrost them before frying.  


An original tapa with ORIGINAL flavours

Easy to serve, from the fryer to the plate.

Two textures: a creamy inside and a crunchy outside. You can add one of our sauces (mustard, foie, port, parmesan, romesco, pilpil, marinera, marinated garlic, barbecue and café de paris) or vinaigrettes (nuts, mustard and hazelnuts, soy and honey, and Japanese).

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