Surgital Raviolacci with Artichokes are large filled fresh egg pasta, deep-frozen in a 3 kg foodservice carton. The dough combines durum wheat semolina and barn-raised eggs (18.5%), while the generous filling (56%) blends ricotta, artichokes (30% of the filling) and Grana Padano DOP. They cook straight from frozen in boiling salted water, ready for the à la carte service of restaurants, trattorias and hotels in Switzerland.
What Are Raviolacci?
Raviolacci are an oversized version of the classic Italian ravioli: a larger square of egg pasta that holds more filling, designed to be served in small numbers per portion as a refined first course. The rustic, rough-rolled pasta sheet captures sauces beautifully, while the large format showcases the filling, making each piece the centrepiece of the plate.
The Producer: Surgital, Emilia-Romagna
Surgital S.p.A. is based in Lavezzola, in the province of Ravenna, Emilia-Romagna — the heartland of Italian fresh egg pasta. The company was founded in 1980 by Romana Tamburini as Laboratorio Tortellini, a small artisan workshop producing handmade fresh pasta. Renamed Surgital in 1995, it has grown into one of Italy's leading producers of deep-frozen fresh pasta for the foodservice trade, while keeping the original brand Laboratorio Tortellini for its professional pasta line.
Filling and Pasta: Verified Ingredients
The filling makes up 56% of the product and combines ricotta, artichokes (30% of the filling), breadcrumbs, Grana Padano DOP and salt. The pasta sheet is made from durum wheat semolina, barn-raised eggs (18.5%), water and natural artichoke flavouring. Contains gluten, eggs and milk; Grana Padano DOP includes lysozyme from egg.
Professional Uses in the Kitchen
Cook the raviolacci straight from frozen in abundant boiling salted water, then finish them briefly in the pan with the sauce. The deep-frozen format means constant portion control: take out only what you need for each order, with no waste and no prep time. Classic executions include butter and sage, pecorino cream with crispy guanciale, fresh tomato and basil, or a light extra virgin olive oil and lemon zest emulsion that respects the delicate artichoke note.
Recommended Pairings
Artichoke raviolacci pair naturally with aged cheeses such as Grana Padano or pecorino, cured pork like guanciale and pancetta, fresh herbs (sage, mint, parsley) and a good extra virgin olive oil. On the wine list, crisp Italian whites such as Vermentino or Verdicchio are the traditional companions of artichoke dishes.
Storage and Cold Chain
Store at -18 °C in the original carton. Do not refreeze after defrosting: cook directly from frozen. The unbroken cold chain from the production plant in Lavezzola to your kitchen preserves the texture of the pasta sheet and the flavour of the filling.
Delivery and Logistics with LAPA
LAPA — finest italian food GmbH delivers from its Embrach warehouse with its own refrigerated fleet to Zurich, Winterthur, Basel, Bern, Lucerne, Zug, St. Gallen and the whole German-speaking region, and serves the rest of Switzerland through refrigerated logistics partners. Restaurants, pizzerias, hotels, delicatessens and private customers receive frozen products with the cold chain fully guaranteed.
Who This Product Is For
This 3 kg carton is designed for Italian restaurants, trattorias, hotels, banqueting and catering services that want a premium filled pasta on the menu without a fresh pasta workshop in-house. The large raviolaccio format also suits gastronomy counters and Italian delis offering ready-to-cook specialities.
