Fresh egg pasta squares filled with ricotta (60%) and spinach (18%), handmade by Pastificio Marcello in Milan since 1939. Dough made only with type 00 soft wheat flour and 28% pasteurised egg, no added water. 1 kg tray in protective atmosphere, carton of approximately 5 kg, 6 minutes cooking time. Chilled B2B and B2C delivery by LAPA in Switzerland.
What Is Ricotta and Spinach Filled Pasta?
Ricotta and spinach is the most classic filling of Italian fresh pasta, the so-called raviolo di magro: a meat-free recipe born in the convent and farmhouse kitchens of Northern Italy, where soft ricotta was combined with leafy greens to fill thin sheets of egg pasta. In this version by Pastificio Marcello the filling contains 60% ricotta and 18% spinach, enriched with grated cheese, potato flakes, a touch of butter, salt and spices.
Each square is shaped and closed individually, with a generous amount of filling and just the right amount of pasta. The result is a thin, elastic sheet that holds its bite after 6 minutes in boiling water, with a creamy, well-balanced centre.
Pastificio Marcello: Handmade Pasta in Milan Since 1939
Pastificio Marcello is an artisan pasta workshop founded in 1939, today based in San Giuliano Milanese, just outside Milan (Lombardy). The pasta is still worked on wooden boards and prepared by hand: the dough uses only flour and eggs, with no added water, and the range counts more than 60 different fillings produced to order. Fresh tortelloni and ravioli leave the workshop the same day for Switzerland, France and Germany.
Ingredients and Allergens
Pasta: type 00 soft WHEAT flour, pasteurised EGG mix (28%). Filling: ricotta (60%) (MILK), spinach (18%), grated cheese (MILK, EGG), potato flakes, butter (MILK), salt, spices. Dusted with rice flour. May contain traces of fish, crustaceans, nuts, celery, soy and mustard.
Per 100 g: energy 883 kJ / 211 kcal, fat 8.1 g of which saturates 4.6 g, carbohydrates 23.9 g of which sugars 0.4 g, protein 10.8 g, salt 0.45 g.
How to Cook and Serve It
Cook for 6 minutes in plenty of salted boiling water, then finish for 30 seconds in the pan with the sauce. The classic pairing is melted butter with sage and a dusting of Parmigiano Reggiano DOP: about 80 g of butter and 8-10 sage leaves for 4 portions. Equally traditional are a light tomato and basil sauce, a cheese cream, or simply extra virgin olive oil and grated cheese.
Recommended portion for restaurant service: 180-220 g per main course, 120-150 g as a starter. One 1 kg tray yields 5-6 main-course portions, so the 5 kg carton covers around 25-30 covers.
Common Mistakes to Avoid
Do not cook the squares in barely simmering water: a weak boil makes the pasta soggy before the filling is hot. Do not overload the pot: maximum 1 kg of filled pasta per 5 litres of water, or the temperature drops too much. Never toss them violently in the pan: filled pasta is turned gently or napped with the sauce, otherwise the squares open and lose the filling.
Technical Specifications
Storage between 0 and +4 degrees Celsius. Shelf life: 19 days in the protective-atmosphere tray, 8 days in box. Cooking time 6 minutes. Tray of 1 kg in food-grade PP, carton of approximately 5 kg. Full details in the specifications tab.
Delivery and Logistics
Chilled B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 degrees Celsius guaranteed by the LAPA refrigerated fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Montreux), Valais and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who Is It For
Designed for Italian restaurants, trattorias, hotels, caterers, delicatessens and gastronomy counters that want a handmade fresh filled pasta ready in 6 minutes, as well as private customers who love authentic Italian cooking. A reliable everyday classic that pairs with butter, sage and Parmigiano Reggiano DOP from the LAPA range.
