Quadrotti alla carne e ricotta e spinaci

Meat quadrotti

Fresh laminated egg pasta with a meat based filling

Quadrotti alla carne
Meat quadrotti – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: beef 48%, pork meat 20%, Parmesan (milk, salt, rennet, lyzozyme), bread crumbs (soft wheat flour type 0, yeast, salt, mixed vegetables (carrot, celery, onion), red wine, salt, stock, natural seasoning, nutmeg.

Cooking time: 2-3 minutes

Meat quadrotti recipe


Per il ripieno:
350 g beef meat
100 g pork
100 g mozzarella
50g butter
q.s. beef broth

a sprig parsley
a few basil leaves
q.s. parmesan
q.s. salt
q.s. pepper

For pasta:
400 g flour
3 eggs
q.s. salt


In terms of working the flour, put in the middle of the eggs and a pinch of salt then prepare the dough is smooth and elastic.
Cover with a cloth and let rest for 30 minutes. Meanwhile, in a saucepan cook the meat apart until it becomes soft, then remove from broth and pass it into the meat grinder with mozzarella a couple of times.
Put the mixture into a bowl and add 2 tablespoons of Parmesan cheese, parsley and finely chopped basil, salt and pepper.

If the mixture is too dry, add a little broth
Divide the dough into two equal parts and roll out the first half so as to form a thin rectangle. Set the size of a hazelnut filling over the dough at intervals of approximately 3 cm.
Roll out the other half of the dough in order to obtain the same rectangle and lay them over the first.

Press the spaces between the filling so as to seal the two sheets of dough. With the appropriate wheel cut the ravioli and let them dry. Serve immediately.
Season the ravioli with brown butter and parmesan cheese, garnish with a few leaves of basil.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana

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