FILLED PASTA

A delicious filled pasta starts with the dough. An elastic and flexible dough ensures that we can fill the ravioli generously which results in the most optimal sensation in the mouth.

Our traditional fillings are freshly prepared in-house with only pure ingredients. The ricotta cheese is delivered weekly and has a rich flavour that makes for a creamy filling. Other ingredients, such as wild mushrooms, grilled artichokes, grilled eggplant and sun-dried tomatoes are clearly recognizable in the filling, you can definitely taste it!

Altoni is daily engaged in discovering and creating new flavours. The customer is of main importance. On the basis of suggestions from the customer and their experience with the Altoni products we are working on new developments to further enrich our product range. Through this synergy, we always come up with improved products and new ideas.

The various filled pastas are all delicious in taste and result in sensational meals on your menu throughout the year.

Ravioli
MEASUREMENTS / WEIGHT AND COOKING TIME
RAVIOLI 50 x 50 MM
  15 G
   
COOKING TIME 3 TO 4 MIN

 

  • Ricotta spinach
  • Sun dried tomato
Ravioli gigante
MEASUREMENTS / WEIGHT AND COOKING TIME
RAVIOLI GIGANTE 70 x 70 MM
  30 G
   
COOKING TIME 4 TO 5 MIN

 

  • Pecorino artichoke
  • Eggplant
Ravioloni
MEASUREMENTS / WEIGHT AND COOKING TIME
RAVIOLONI 100 x 65 MM
  30 G
   
COOKING TIME 4 TO 5 MIN

 

  • Mushroom truffel
  • ASPARAGUS
Tortelloni
MEASUREMENTS / WEIGHT AND COOKING TIME
TORTELLONI 45 x 45 MM
  12 G
   
COOKING TIME 3 À 4 MIN

 

  • Ricotta spinach
  • Parmigiano
  • Prosciutto cotto
Tortelloni gigante
MEASUREMENTS / WEIGHT AND COOKING TIME
TORTELLONI 70 x 60 MM
  25 G
   
COOKING TIME 4 TO 5 MIN

 

  • Ricotta spinach
  • Mushroom truffel
  • Parmigiano
  • Goat cheese honey
  • Prosciutto crudo (Smoked Ham)
  • Sun-dried Tomato
  • Smoked salmon
  • TortelloniGigante-Gnocchi stamp
Girasole
MEASUREMENTS / WEIGHT AND COOKING TIME
GIRASOLE 60 x 60 MM
  25 G
   
COOKING TIME 3 À 4 MIN
  • GIRASOLE RADICCHIO SCAMORZA