What it is
Fresh ricotta and spinach 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 ravioli combine a delicate pasta layer with a creamy ricotta and spinach filling. The flavour is mild and balanced, making the product suitable for classic sauces and composed first courses.
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 with butter and sage, a light tomato sauce or a cream and walnut sauce.
Errors to avoid
Do not overcook the ravioli, crowd the pan or leave them in the cooking water after they are ready. Drain gently and finish in the sauce to keep the pasta and filling together.
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 mild ricotta and spinach filling, fresh pasta texture and a versatile first-course format.
