What it is
Fresh ricotta and spinach agnolotti are filled pasta for professional first-course service. The 1 kg reference combines a delicate filling with a practical format for daily mise en place.
Producer and format
The commercial reference is supplied by Pastificio Stroppa Srl. It is offered as a 1 kg pasta unit, a practical format for planned preparation in professional kitchens.
Organoleptic profile
The ricotta and spinach filling gives a mild, balanced character, while the fresh pasta dough provides a soft texture when cooked according to the label. The filled shape carries a sauce into every portion.
Professional uses and quantities
Portion the agnolotti by the recipe and cook only the amount needed for the service. Finish with butter and herbs, a light sauce or another preparation that supports the filling; the 1 kg format suits restaurants, trattorias and catering.
Common mistakes to avoid
Do not overcook the pasta or place too much product in a crowded pot. Handle the agnolotti gently during draining and avoid covering the delicate filling with a preparation that is too heavy.
Storage and handling
Keep the fresh product refrigerated and follow the storage and use instructions on the packaging. Work with clean utensils, close the opened pack carefully and return unused product to refrigeration promptly.
LAPA logistics in Switzerland
LAPA supplies this refrigerated 1 kg pasta reference to professional kitchens across Switzerland. The format supports daily replenishment for restaurants, caterers, hotels and food-service counters.
Who it is for
This reference is for kitchens that want a ready-to-portion filled pasta for a reliable first course, with a familiar ricotta and spinach profile and a manageable professional format.
