Ricciole with Ricotta and Spinach: filled egg pasta for professional kitchens
Surgital Ricciole are filled fresh egg pasta with a soft ricotta and spinach filling, IQF deep-frozen and packed in a carton of 3 bags of 1 kg. The thin pasta sheet is made only with durum wheat semolina, eggs and water, while the filling (73% of the weight) combines ricotta (84%), spinach and Grana Padano PDO. They cook straight from frozen in 4-5 minutes, with consistent results at every service.
What are Ricciole
Ricciole is a registered shape created by Surgital for its Laboratorio Tortellini line: a generous curl of egg pasta that holds a rich filling and captures the sauce in its folds. The ricotta and spinach pairing is one of the great classics of the Emilia-Romagna filled pasta tradition, alongside tortelli and cappelletti, and remains one of the most requested vegetarian first courses in Italian restaurants.
The producer: Surgital, Lavezzola (Ravenna)
Surgital S.p.A. was born in 1980 from the artisan fresh pasta workshop opened by Romana Tamburini in Lavezzola, in the heart of Romagna. Today it is Italy's leading producer of deep-frozen fresh pasta for food service, producing around 135 tonnes of fresh pasta per day and exporting to more than 60 countries, while keeping the recipes of the regional tradition.
Ingredients and filling
Pasta: durum wheat semolina, eggs, water. Filling (73%): ricotta 84%, spinach 7%, Grana Padano PDO, breadcrumbs, salt. Allergens: gluten, eggs, milk; may contain mustard and soy. No preservatives: quick deep-freezing preserves the freshly made pasta naturally.
Preparation and professional use
Cook straight from frozen in plenty of boiling salted water, about 1 litre per 100 g of product, for 4-5 minutes. Do not thaw before cooking: thawing damages the pasta sheet and makes portioning impossible. Thanks to IQF freezing each piece is loose in the bag, so you can portion exactly what you need with zero waste. Recommended portion: 120-150 g per serving as a first course.
Recommended pairings
Classic service with melted butter and fresh sage and a dusting of Grana Padano; tomato and basil sauce for a lighter plate; Grana Padano cream with crispy speck for mountain menus; or simply extra virgin olive oil and black pepper. The delicate filling also works with walnut sauce in the Ligurian style.
Storage and food safety
Store at -18 °C in the original sealed bag. Once thawed, the product must not be refrozen. Transport and delivery maintain the frozen chain at -18 °C with HACCP temperature monitoring.
Distribution and logistics
B2B and B2C frozen delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). LAPA fleet with -18 °C insulated vehicles across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Davos, Chur) delivery within 24-48 hours with certified food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport).
Who this product is for
Designed for Italian restaurants, trattorias, pizzerias with kitchen, hotels, banqueting and catering services, company canteens and delicatessens that want a premium vegetarian filled pasta with fast, repeatable service. The 3 x 1 kg carton keeps stock flexible even for smaller kitchens.
