Ricotta and Spinach Ravioli: the express primo of Italian tradition
Pastificio Bacchini Ricotta and Spinach Ravioli are frozen fresh egg pasta with a generous 46% filling of ricotta (66%) and spinach (22%), enriched with Grana Padano DOP. The 3 kg food service case lets you plate an authentic Italian primo in 5-6 minutes, straight from the freezer, with a consistent yield of about 20-25 portions per case.
A classic of Emilian fresh pasta
Ricotta and spinach ravioli are among the oldest filled pasta recipes of Northern Italy: the pairing of fresh whey cheese and leaf spinach in a thin egg dough is documented in Emilian and Tuscan cookery as the classic ravioli di magro. The thin durum wheat semolina sheet with 18.5% eggs absorbs sauces perfectly while keeping its bite.
The producer: Surgital, pasta makers since 1980
The Pastificio Bacchini brand belongs to Surgital S.p.A. of Lavezzola (Ravenna), in the heart of the Emilian Food Valley. Founded in 1980, Surgital was the first Italian company to produce frozen fresh pasta for food service, and is still fully owned by the Bacchini family. Quick deep-freezing locks in the freshness of the just-rolled dough without any preservatives.
How to cook them in the professional kitchen
Drop the ravioli still frozen into plenty of boiling salted water, cook for 5-6 minutes, drain gently and finish in the pan. Classic pairings: sage butter and Grana Padano, fresh tomato and basil sauce, gorgonzola cream with walnuts, or a light lemon butter. Recommended portion: 120-150 g per serving as a primo.
Mistakes to avoid
Never thaw the ravioli before cooking: the dough softens and tears in the water. Do not boil them in too little water, as the temperature drop makes the sheet sticky. Avoid violent stirring in the first minute; move them gently with a spider skimmer.
Technical specifications
Frozen filled fresh egg pasta. Per 100 g: 203 kcal, 4.5 g fat, 29.8 g carbohydrates, 10 g protein, 0.73 g salt. Allergens: gluten, eggs, milk; may contain mustard and soy. Storage at -18 C until the best-before date printed on the case.
Delivery and logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen chain at -18 C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade partner couriers (Swiss Post, Planzer, Galliker). Ideal for restaurants, trattorias, hotels, catering and Italian grocery stores.
