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Ravioli • Tortelli

HomeStuffed pastaRavioli tortelli 3

Weight per piece: 10,8 gr

Cooking time: 2-3 minutes

Ricotta and spinach

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Ricotta, Spinach, 24-month Parmigiano-Reggiano, Breadcrumbs, Butter, Salt and Spices.

 

 

Cherry tomatoes and Mozzarella

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Mozzarella, Ricotta, Cherry Tomatoes, Basil, 24-month Parmigiano-Reggiano, Breadcrumbs, Salt and Pepper.

 

 

Meat and Parmigiano-Reggiano

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Ricotta, Mortadella, Pork, Beef, 24-month Parmigiano-Reggiano, Breadcrumbs, Butter, Pork Lard, Salt and Spices.

 

 

Ricotta and Chard

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Ricotta, Creamed Rice, 24-month Parmigiano-Reggiano, Chard, Salt and Spices.

 

Chard and Parmigiano-Reggiano

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Ricotta, Spinach, Chard, 24-month Parmigiano-Reggiano, Creamed Rice, Pork Lard, Onion, Butter, Fine salt.

 

 

Pumpkin

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Oven-baked Violina Pumpkin, Breadcrumbs, 24-month Parmigiano-Reggiano, Amaretti biscuit, Mostarda, Salt and Spices.

 

 

Porcini mushrooms

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Ricotta, Porcini Mushrooms, Button Mushrooms, 24-month Parmigiano-Reggiano, Salt, Onion, Butter, Breadcrumbs, Creamed Rice

 

 

Potatoes

Pasta 50%: Durum wheat flour, Pasteurised free-range eggs.
Stuffing 50%: Potato Flakes, Water, Pork Lard, 24-month Parmigiano-Reggiano, Pasteurised Fresh Eggs, Onion, Salt and Spices.

We aim to transmit our passion and conquer all those who love guaranteed quality as much as we do.

We select raw materials that express our pleasure in making pasta and that allow us to offer our products with legitimate pride.

Let yourself be involved and transported into a sensory experience of flavors and fragrances: the freshness of eggs from free-range chickens, the uniqueness of mortadella, the sweetness and delicacy of prosciutto Crudo aged in the hills of Parma, the flavorful and refined Parmigiano-Reggiano cheese aged 24 months, which is grated during each process in order not to lose its fragrance.

Another peculiarity concerns the meat used, the result of the chain of our group Bervini: very high quality and direct control at every stage of breeding.

The Quality Management System ensures on a daily basis that our products comply with customer requirements, current legislation and the guidelines defined by the Company Quality Policy. Real Pasta is also BRC and IFS certified.

 

Roughness

Roughness is the fundamental virtue of artisan pasta, and it is this that makes our pasta so similar to homemade pasta.


The best durum wheat semolina and a high percentage of eggs are the essential but indispensable ingredients that make up and characterize our pasta.
It is these two simple elements that give it its exclusive roughness, as well as guaranteeing an excellent hold during cooking.
It is this yellow and tenacious pasta that wraps our delicious fillings and that we use to make our other shapes.


The roughness that holds the condiments, gives pleasantness to the palate and excites those who taste.

You can see it

The beautifully wrinkled and tenacious character of our fresh pasta is evident at first glance. Its intense color, typical of the authenticity of its ingredients, and its grain, thanks to the use of semolina and bronze drawing, are evident even when packed.

You can feel it

Give in to the temptation to touch fresh pasta: tagliatelle, garganelli, tortellini, tortelli, cappelletti; to the touch, even when raw, fresh pasta will continue to reveal its superb and proud roughness.

You can taste it

Cook and bring the steaming pasta to the table, in broth or seasoned. When tested with broth, tortellini and cappelletti reveal their noble origins by emerging as small islands of flavor. In seasoned pasta it is the roughness, which holds the sauce and its flavor, capturing it softly.

"Flavour on flavour, for the pleasure of the chef serving it. And the pleasure of those at the table"

Tradition and innovation

 

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