What it is
Meat ravioli made with fresh pasta and supplied in a 1 kg format for professional kitchens.
Producer and format
Seller records identify Pastificio Stroppa. The 1 kg format is suited to planned fresh-pasta service.
Product profile
The fresh pasta layer contains a traditional, rich and savoury meat filling. It is a familiar first-course profile with enough character for broth, butter and sage or a light accompanying sauce.
Professional uses and quantities
Cook in plenty of salted boiling water and start with about 80 to 100 g per first-course portion, then adjust to the menu. Serve in broth, with butter and sage or with a light sauce that does not cover the filling.
Errors to avoid
Do not overcook the ravioli, crowd the pan or leave them in the water after they are ready. Drain with care and transfer them gently to the broth or sauce so the pasta remains closed.
Storage and handling
Store the fresh pasta under the conditions shown on the pack and protect it from heat. After opening, close the pack well and use the ravioli promptly according to the product instructions.
LAPA logistics in Switzerland
LAPA supplies the 1 kg format across Switzerland to restaurants, catering operations, hotels and professional kitchens. The pack format supports planned fresh-pasta service and regular ordering.
Who it is for
For restaurants, caterers and kitchen teams looking for a traditional meat filling in fresh pasta for broth-based service and classic first courses.
