Fresh filled pasta · Lake Garda
Ravioli al brasato (Barolo)
By Pastificio Gaetarelli · Lombardy, Italy
The ravioli al brasato from Pastificio Gaetarelli (Salò, Lake Garda, since 1964): handmade fresh egg pasta (20%), generously filled with braised beef marinated in red wine and Barolo, Parmigiano Reggiano. 3 minutes' cooking time. Fresh product, 250 g tray.
Since 1964Handmade
Brasato 90%Filling
BaroloWine
3 minCooking
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ITasting notes
Pairings
Butter & sageRoasting juicesRed wine reduction
IIIThe producer
Pastificio Gaetarelli, a family business from Salò (Lake Garda) founded in 1964 by brothers Bruno and Angelo, now run by the second generation: handmade filled pasta, double-pasteurised, with 100% Italian semolina and free-range eggs.
VSpecifications
- Origin
- Lombardy, Italy
- Format
- 250 g tray
- Packaging
- Case of 6
- Storage
- Fresh product — refrigerated (+4 °C ±2 °C), under protective atmosphere; consume within 3 days of opening
- Reference
- PAT-035
Information
- Type
- Fresh filled pasta, handmade
- Wheat / semolina
- 00 flour and durum wheat semolina, eggs 20% (pasta 50%)
- Cut shape
- Ravioli, crimped edge · filling 50% (brasato 90%)
- Cooking time
- 3 min
- Eggs
- Eggs 20% (pasta), free-range hens
- Allergens
- Gluten (wheat) · eggs · milk
The pasta