Four-Cheese Lunette by Laboratorio Tortellini (Surgital) are frozen fresh egg-pasta half-moons with a creamy 48% filling of ricotta and four Italian cheeses: Gorgonzola PDO, Taleggio PDO, Grana Padano PDO and Robiola. Packed in a 3 kg carton, they cook straight from frozen in 4-5 minutes and are designed for high-volume professional kitchens that need an authentic Italian primo ready in minutes.
What four-cheese lunette are
Lunette are filled fresh pasta in a half-moon (mezzaluna) shape, part of the great Emilia-Romagna tradition of egg pasta. The egg dough is rolled thin to wrap a generous, melting four-cheese heart. The cheese-filled version is one of the most requested in food service because it pairs a familiar comfort flavour with fast, fail-safe preparation.
Origin: Emilia-Romagna and the Surgital story
Surgital was founded in 1980 in Lavezzola, in the province of Ravenna (Emilia-Romagna), by Romana Tamburini and Edoardo Bacchini. It began as Laboratorio Artigianale Tortellini in a 45-square-metre workshop and became the first Italian company to specialise in frozen fresh pasta. The Laboratorio Tortellini line carries the L.T. mark you see on this carton and brings hand-pasta technique to industrial consistency.
The producer
Surgital S.p.A. is still family-controlled and produces from its plant in Lavezzola (RA), with dozens of production lines turning out fresh pasta, ready meals and sauces. The four-cheese lunette belong to its filled-pasta range distributed to food service across Europe; in Switzerland LAPA distributes them on behalf of Polo SpA.
Sensory profile
The thin egg sheet stays elastic after cooking and never gummy. The filling is rich and round: the sweet-piquant note of Gorgonzola and the buttery Taleggio are balanced by the savoury depth of Grana Padano and the freshness of Robiola, bound by ricotta for a smooth, creamy texture.
Technical specifications
Frozen fresh egg pasta, half-moon format. Pasta made with durum wheat semolina and barn eggs (18.5%); filling 48% with ricotta and four cheeses (41%). Allergens: gluten (wheat), eggs, milk; may contain mustard and soy. Net weight 3 kg per carton. Store at -18 °C; once thawed do not refreeze.
Professional uses
Cook straight from frozen in plenty of salted boiling water for 4-5 minutes, without thawing. Classic service is with butter and sage and a dusting of Grana Padano. For a creamy primo, finish with cream and grated Grana Padano off the heat. For an au-gratin dish, toss in the pan, transfer to a baking dish and glaze under the salamander. They also work as a quick filled-pasta plate for menus of the day in pizzerias and trattorias.
Pairings
Match with grated Grana Padano DOP, a quality vegetable broth for a lighter service, fresh sage for the butter sauce, and a drizzle of extra virgin olive oil. A walnut or a hint of black pepper lifts the four-cheese note.
Common mistakes to avoid
Do not thaw before cooking: thawed filled pasta releases water and the sheet tears. Do not overcook beyond 5 minutes or the filling leaks. Keep salted water at a rolling boil and stir gently to avoid the half-moons sticking together.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey), Valais (Sion, Martigny) and mountain regions (Davos, St. Moritz, Chur), delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) with isothermal packaging and dry ice. Service tailored for restaurants, pizzerias, trattorias, hotels, company canteens, delicatessens, Italian grocery stores and private customers.
Who it is for
Ideal for restaurants, pizzerias, hotels, company and school canteens, caterers and gastronomies that need a quick, reliable Italian filled-pasta dish, plus home cooks who want restaurant-quality pasta in five minutes.
