What is the Buffalo Ricotta and Spinach Raviolone
The Raviolone from the Divine Creazioni line is a frozen fresh egg pasta with filling, representing the excellence of Italian gastronomic tradition. Characterized by a generous shape and an irregular edge that recalls handmade pasta, it encloses a rich and creamy filling. The rough dough perfectly holds sauces, while the IQF (Individually Quick Frozen) freezing preserves the organoleptic qualities of the ingredients intact until the moment of cooking.
The producer and ingredients
Produced in Italy by Surgital, the leading brand in frozen fresh pasta for the catering industry, this raviolone stands out for its rigorous selection of raw materials. The filling, which makes up 67% of the total product, consists of 66% authentic buffalo ricotta from Campania, prized for its sweet flavor and silky texture, and 23% tender baby spinach leaves. The dough is bronze-extruded and kneaded with durum wheat semolina and 29% fresh free-range eggs.
Kitchen characteristics
The uniqueness of these ravioloni lies in the perfect balance between the delicate, enveloping taste of the buffalo ricotta and the slightly herbaceous freshness of the spinach. The dough, perfectly thick, guarantees impeccable cooking resistance and a pleasant, consistent chewiness. Each piece (about 45g) is designed to offer a full and satisfying bite, making the dish rich and visually spectacular with very few units.
How to use in professional kitchens
Extremely versatile, the ravioloni are cooked directly from frozen in boiling water for 5-7 minutes. For restaurant service, we recommend sauces that do not overpower the delicacy of the filling: a classic brown butter with crispy sage and parmesan, a yellow datterini tomato cream, or a light sweet cheese fondue with black truffle shavings. The consistent size allows chefs to calculate the food cost for each portion (usually 3-4 pieces) with absolute precision.
Format and storage
The product is packaged in a practical 2 kg carton, internally organized into 5 trays that separate and protect the ravioloni (about 9 pieces per tray) to prevent breakage. Storage must be strictly at -18°C in the freezer. This format is ideal for managing workflow in the kitchen, allowing you to take out only the required amount at the time of service, completely eliminating food waste.
