Tuscan Raviolone with Meat Filling: the Great Format of Tuscan Tradition
Raviolone Toscano by Checco il Pastaio is a frozen fresh egg pasta speciality with a 66% meat filling, including 64.3% beef braised with red wine, dried porcini mushrooms, tomato, celery, carrot and onion. Each piece weighs 38-42 g and the carton contains 2 thermoformed trays of 1.5 kg, 3 kg in total. Designed for professional kitchens: it cooks straight from frozen and lets you plate a signature Tuscan-style primo in minutes.
What Is a Raviolone
The raviolone is the king-size version of the classic raviolo: a single large parcel of fresh egg pasta that becomes the centrepiece of the dish. The generous 38-42 g format holds a rich filling without breaking during cooking, and two or three pieces are enough to compose an elegant, restaurant-grade plate.
A Filling Inspired by Tuscan Stracotto
The filling follows the logic of Tuscan stracotto: beef slowly braised with celery, onion, carrots, peeled tomatoes, red wine and dried porcini mushrooms, then bound with grated cheese and milk. The pasta sheet contains 31% eggs and a touch of carrot concentrate that gives it a warm golden colour.
The Producer: Checco il Pastaio
Checco il Pastaio is an artisan fresh pasta workshop in Creazzo, in the province of Vicenza. The dough is mixed and rolled in the laminator, filled, then pasteurised and blast frozen at -20 °C to lock in the nutritional content and the organoleptic profile of freshly made pasta.
Professional Uses
Cook directly from frozen in abundant boiling salted water for a few minutes until the pasta is tender, then finish gently in the pan. Classic services: butter and sage with shaved Parmigiano, a reduced meat ragù, or a light Parmesan cream with a grind of black pepper. Recommended portion: 3-4 pieces as a primo, 2 pieces as a tasting course. Avoid aggressive stirring during cooking to keep the parcels intact.
Technical Specifications
Filling 66%: beef 64.3%, grated cheese, milk, red wine, peeled tomatoes, celery, onion, carrots, olive oil, dried porcini mushrooms, salt, spices, tomato concentrate, garlic, pepper. Pasta 34%: soft wheat flour, eggs 31%, carrot concentrate 0.7%. Allergens: gluten, eggs, milk, celery, sulphites; may contain traces of crustaceans, fish, molluscs, soy, mustard, sesame. Storage at -18 °C; to be consumed after cooking.
Pairings
Pair the raviolone with grated Parmigiano Reggiano, quality butter and fresh sage, a Tuscan extra virgin olive oil or a structured red wine. On the menu it works beautifully next to seasonal mushroom dishes and braised meat mains.
Delivery and Logistics
B2B and B2C frozen delivery across Switzerland from the LAPA warehouse in Embrach, Zurich. Cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino, including Lugano and Bellinzona, French-speaking Switzerland, including Geneva and Lausanne, and mountain regions such as Davos and Chur, delivery within 24-48 hours via certified food-grade couriers such as Swiss Post, Planzer and Galliker, with insulated packaging and dry ice.
Who It Is For
Ideal for Italian restaurants, trattorias, hotels, catering services, delicatessens and Italian grocery stores, as well as private customers who want a great-format Tuscan primo ready in minutes without a fresh pasta lab.
