Boiled Beef Tondo
Be captivated by a great classic of Piedmontese tradition reinterpreted by our artisanal pasta factory.
Boiled Beef Tondi enclose a rich filling of boiled beef (66% of the filling), 100% Italian beef slow-cooked in vegetable broth to enhance its tenderness and aroma, all within a thin, golden, and firm egg pasta.
A balanced and full-bodied filling that tells the story of authentic home cooking, with an intense aroma that fills the palate from the first bite. Every mouthful is a journey through scents of rosemary and the flavor of broth, perfect for those seeking a comforting dish full of personality.
With an elegant round shape and intense flavor
, they are ideal for autumn and winter menus, for those who love meat dishes with a full, enveloping taste.
Perfect with
- with a light Raschera fondue and chopped hazelnuts
- mustard sauce for a sweet-savory contrast,
- butter and sage for simplicity.
The pasta that brings the traditional trattoria to today’s restaurant, with all the authenticity you need.
To be consumed after cooking.
COD: 221
CATEGORY: Frozen stuffed pasta
Boiled Beef Tondo: the Piedmontese tradition of bollito transformed into pasta.
The Boiled Beef Tondo is a tribute to the great Piedmontese tradition of the Sunday dish that smells of family and quality time.
The filling tells this story with 66% boiled beef, 100% Italian meat: meat slow-cooked in a vegetable-based broth prepared with classic carrots, celery, and onions, enriched with garlic and rosemary.
Fresh ricotta lightens and softens the meat filling, while grated cheese adds richness, creating a perfect balance between intense flavor and a velvety texture.
It is the taste of bollito from Piedmontese trattorias, transformed into pasta that cooks in 2 minutes.
The generous round shape (10 g per piece, 5 cm diameter) is elegant and functional: it allows for refined presentation and controlled portions.
Approximately 13-14 pieces are needed per plate.- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
- sulphites
PASTA DOUGH: Type 00 soft wheat flour, durum wheat semolina, pasteurized eggs (21% of the dough), water, sunflower
seed oil.
FILLING: Boiled beef 66% (of the filling) (beef 41% cooked in vegetable broth (water, mirepoix
(carrots, celery, onions), sunflower seed oil, garlic, rosemary)), ricotta (pasteurized milk whey, whey
cream, salt), thickener (starch, potato flakes, vegetable fibers), grated cheese (milk,
salt, rennet, preservative: egg lysozyme), breadcrumbs (soft wheat flour, water), salt.
May contain soy, mustard, sulphites, walnuts, hazelnuts, and almonds.
The beef and pork used by Pastificio la Ginestra comes from animals raised and slaughtered in Italy.- Energy kJ 984 kcal 234
- Fat 7.9 g of which saturates 3.0 g
- Carbohydrates 26 g of which sugars 1.2 g
- Protein 7.1 g
- Salt g 1, 0
Product technical data may be subject to slight variations.
- Weight per piece approx. 10 g
- Raviolo diameter approx. 5 cm
- Pasta percentage 43%
- Filling percentage 57%
- Portion weight approx. 135 g
- Servings per 1000g pack: 7
- Packed in 1000g or 500g bags
- Case containing 5 x 1000g packs or 6 x 500g packs
- Store at -18°C
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Decription
Boiled Beef Tondo: the Piedmontese tradition of bollito transformed into pasta.
The Boiled Beef Tondo is a tribute to the great Piedmontese tradition of the Sunday dish that smells of family and quality time.
The filling tells this story with 66% boiled beef, 100% Italian meat: meat slow-cooked in a vegetable-based broth prepared with classic carrots, celery, and onions, enriched with garlic and rosemary.
Fresh ricotta lightens and softens the meat filling, while grated cheese adds richness, creating a perfect balance between intense flavor and a velvety texture.
It is the taste of bollito from Piedmontese trattorias, transformed into pasta that cooks in 2 minutes.
The generous round shape (10 g per piece, 5 cm diameter) is elegant and functional: it allows for refined presentation and controlled portions.
Approximately 13-14 pieces are needed per plate.
Allergens
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
- sulphites
Ingredients
PASTA DOUGH: Type 00 soft wheat flour, durum wheat semolina, pasteurized eggs (21% of the dough), water, sunflower
seed oil.
FILLING: Boiled beef 66% (of the filling) (beef 41% cooked in vegetable broth (water, mirepoix
(carrots, celery, onions), sunflower seed oil, garlic, rosemary)), ricotta (pasteurized milk whey, whey
cream, salt), thickener (starch, potato flakes, vegetable fibers), grated cheese (milk,
salt, rennet, preservative: egg lysozyme), breadcrumbs (soft wheat flour, water), salt.
May contain soy, mustard, sulphites, walnuts, hazelnuts, and almonds.
The beef and pork used by Pastificio la Ginestra comes from animals raised and slaughtered in Italy.
Nutritional values
- Energy kJ 984 kcal 234
- Fat 7.9 g of which saturates 3.0 g
- Carbohydrates 26 g of which sugars 1.2 g
- Protein 7.1 g
- Salt g 1, 0
Additional Information
Product technical data may be subject to slight variations.
- Weight per piece approx. 10 g
- Raviolo diameter approx. 5 cm
- Pasta percentage 43%
- Filling percentage 57%
- Portion weight approx. 135 g
- Servings per 1000g pack: 7
- Packed in 1000g or 500g bags
- Case containing 5 x 1000g packs or 6 x 500g packs
- Store at -18°C
Related products
Suitable for vegetarians