Pastai Le Specialità Ripiene
Pastai's filled fresh egg pasta: buckwheat ravioli with bresaola, plin, casoncelli, cappelletti, margherite and mezzelune.
Pastai Le Specialità Ripiene is Pastai's largest line of filled fresh pasta, gathering regional specialities from the company's various marks.
From Valtellina (the Pastai in Valtellina mark) come buckwheat ravioli with bresaola and Valtellina Casera PDO cheese, buckwheat raviolini with Bitto cheese and "I Funghetti", buckwheat ravioli with porcini. From Liguria (Pastai in Liguria) come borage ravioli with meat. Other products are plin with meat (Piedmontese agnolotti), casoncelli with meat, cappelletti with capon, perle with prosciutto crudo, sea bass ravioli, mezzelune with rocket or with rocket and prawns, margherite with ricotta and spinach, with basil and pine nuts or with robiola and hazelnuts, quadrotti with pumpkin, vegetables or speck and walnuts, and girasoli with mozzarella and tomato.
The dough, according to the official pages, is durum wheat semolina, wheat flour, eggs (20–23%) and water; buckwheat versions add buckwheat flour and coloured ones spinach or tomato. The dough accounts for roughly 45–60% of each piece.
Like other filled pasta, these products are served with butter and sage, cream or tomato sauces, and cappelletti also in broth.
Facts
| Raw material | Semolina, wheat flour, eggs (20–23%), water, buckwheat flour in some products |
|---|---|
| Main use | First course with butter and sage, cream or tomato sauce |
How it connects to Pasta
Pastai Le Specialità Ripiene → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, Wheat flour, 🥚 Chicken egg, 🧀 Ricotta, Buckwheat flour
- Part of
- Pastai, Filled pasta, Fresh pasta, Egg pasta
- Similar and different
- Ravioli, Cappelletti, Casoncelli, Agnolotti
Frequently asked questions
Which Valtellina products are in the line?
Buckwheat ravioli with bresaola and Valtellina Casera PDO cheese, buckwheat raviolini with Bitto cheese and "I Funghetti" with porcini.
What is the dough of these ravioli made of?
Durum wheat semolina, wheat flour, eggs (20–23%) and water; buckwheat versions add buckwheat flour.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Pastai I Tradizionali · Pastai I Fatti a Mano · Pastai Linea BIO · Pastai Le Paste Lisce Speciali · Pastai Pizzoccheri della Valtellina IGP · Pastai Le Paste Lisce