Our filled pasta production line:
Ravioli, mezzelune, agnolotti, tortellini
Made with top-quality ingredients in every variety.
Potato ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow’s milk ricotta; Parmigiano Reggiano D.O.P.; potato flakes; natural seasonings: extra virgin olive oil; onion; rosemary.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Provola and truffle crescents
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow’s milk ricotta; breadcrumbs; salt; smoked provola cheese; truffle sauce.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4
- Number of servings per box: 10
- Weight of one box in kg: 1
Triangular citrus ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow’s milk ricotta; breadcrumbs; salt; lemon; orange.
Details:
- Average weight of one piece in grams: 8
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Basil Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow’s milk ricotta; breadcrumbs; salt; Parmigiano Reggiano D.O.P.; basil.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Pecorino Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Breadcrumbs; salt; Pecorino cheese from Pienza; Pecorino Romano D.O.P.; ricotta.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Sea bass crescents
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; salt; cod; potato flakes; natural flavours; bass; spices.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4
- Number of servings per box: 10
- Weight of one box in kg: 1
Ricotta and Spinach Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; breadcrumbs; salt; Parmigiano Reggiano D.O.P.; nutmeg; spinach.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Porcini Mushroom Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; breadcrumbs; salt; Parmigiano Reggiano D.O.P.; champignon mushrooms; porcini mushrooms; dried porcini mushrooms.
Details:
- Average weight of one piece in grams: 50 - 55
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Pumpkin Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; salt; Parmigiano Reggiano D.O.P.; pumpkin; amaretti biscuits; mustard.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Carbonara crescents
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Salt; Parmigiano Reggiano D.O.P.; Pecorino Romano D.O.P.; mascarpone; egg yolk; butter; pepper.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4
- Number of servings per box: 10
- Weight of one box in kg: 1
- Again, the differences are minor, particularly with terms like "mascarpone" which remains the same, and "egg yolk" is a consistent translation in both languages.
Triangular lake ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Ricotta cheese; salt; potato flakes; natural aromas; olive oil; pike.
Details:
- Average weight of one piece in grams: 8
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Agnolotti
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Breadcrumbs; salt; Parmigiano Reggiano D.O.P.; natural aromas; beef; pork.
Details:
- Average weight of one piece in grams: 3
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 140
- Yield after cooking in %: 40
- Recommended cooking time in minutes: 4
- Number of servings per box: 5
- Weight of one box in kg: 1/2
Burrata Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Fresh ricotta; breadcrumbs; burrata.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per box: 10
- Weight of one box in kg: 1
Crescents with walnuts and gorgonzola
Ingredients:
eggs; water; durum wheat semolina.
Filling:
cow's milk ricotta; breadcrumbs; walnuts; salt; gorgonzola.
Details:
- Average weight per piece in g: 7
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4
- Number of portions per carton: 10
- Weight of 1 carton in kg: 1
Buffalo Ravioli
Ingredients:
eggs; water; durum wheat semolina.
Filling:
breadcrumbs; salt; parmesan cheese D.O.P.; buffalo ricotta; nutmeg.
Details:
- Average weight per piece in g: 7
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of portions per carton: 10
- Weight of 1 carton in kg: 1
Meat Ravioli
Ingredients:
eggs; water; durum wheat semolina.
Filling:
breadcrumbs; salt; parmesan cheese D.O.P.; natural flavors; beef, pork.
Details:
- Average weight per piece in g: 4
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of portions per carton: 5
- Weight of 1 carton in kg: 1/2
Ravioli di pesce
Ingredients:
eggs; water; durum wheat semolina.
Filling:
cow's milk ricotta; salt; cod; north sea cod; monkfish; cuttlefish; tomato; potato flakes; oil; natural flavors.
Details:
- Average weight per piece in g: 7
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of portions per carton: 10
- Weight of 1 carton in kg: 1
Cheese and pepper ravioli
Ingredients:
eggs; water; durum wheat semolina.
Filling:
breadcrumb; salt; Pienza sheep's milk ricotta; Pecorino Romano D.O.P.; pepper.
Details:
- Average weight per piece in g: 7
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of portions per carton: 10
- Weight of 1 carton in kg: 1
Large Ravioli with Ricotta and Spinach
Ingredients:
eggs; water; durum wheat semolina.
Filling:
cow's milk ricotta; breadcrumb; salt; Parmigiano Reggiano D.O.P.; nutmeg; spinach.
Details:
- Average weight per piece in g: 50 - 55
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of portions per carton: 10
- Weight of 1 carton in kg: 1
Meat Tortellini
Ingredients:
eggs; water; durum wheat semolina.
Filling:
breadcrumb; salt; Parmigiano Reggiano D.O.P.; natural aromas; beef; pork.
Details:
- Average weight per piece in g: 30 - 35
- Recommended weight per portion in g: 100
- Yield per portion after cooking in g: 140
- Yield after cooking in %: 40
- Recommended cooking time in minutes: 4
- Number of portions per carton: 5
- Weight of 1 carton in kg: 1/2
Cod and courgette crescents
Ingredienti:
uova; acqua; semola di grano duro.
Ripieno:
Ricotta vaccina, Sale; Merluzzo nordico; Fiocco di patate; Aromi naturali; Baccalà; Zucchine; Olio di oliva.
Dettagli:
- Peso medio di un pezzo in gr: 7
- Peso consigliato per porzione in gr: 100
- Resa per porzione dopo la cottura in gr: 130
- Resa dopo la cottura in %: 30
- Minuti di cottura consigliati: 4
- N. porzioni per cartone: 10
- Peso 1 cartone in Kg: 1
Artichoke Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; breadcrumbs; salt; artichokes.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per carton: 10
- Weight of 1 carton in kg: 1
Walnut Ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; breadcrumbs; walnuts; salt.
Details:
- Average weight of one piece in grams: 50 - 55
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per carton: 10
- Weight of 1 carton in kg: 1
Radicchio and walnut ravioli
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; red chicory; breadcrumbs; walnuts; salt.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 125
- Yield after cooking in %: 25
- Recommended cooking time in minutes: 4 - 4 1/2
- Number of servings per carton: 10
- Weight of 1 carton in kg: 1
Provola half-moons
Ingredients:
Eggs; water; durum wheat semolina.
Filling:
Cow's milk ricotta; breadcrumbs; salt; smoked provola.
Details:
- Average weight of one piece in grams: 7
- Recommended weight per serving in grams: 100
- Yield per serving after cooking in grams: 130
- Yield after cooking in %: 30
- Recommended cooking time in minutes: 4
- Number of servings per carton: 10
- Weight of 1 carton in kg: 1
Contact the La Cometa pasta factory to request more information or a quote for the supply of your high-quality pasta, made with love, as tradition dictates!
