My personal highlight: Packing fresh made ravioli by myself listening to Gianna Nannini music and learning, that Ravioli have to be threatened as little babies, with soft hands!
Here I am, back on food discovering tour in Zurich. This time I discover Zurich Höngg in Kreis 10, where the company Bravo Ravioli has its production site and delicacy shop.
The place is managed by the couple Daniela and Samuel Binkert. A lovely team that takes care about preparation of pasta dough and filing from scratch.
Bravo Raviolis can be found in several gastro places in the city, too. Their quality pasta is well known and loved by many Zurich people.
How are Bravo Ravioli produced?
The production of the pasta is professionalized. Established Italian pasta machines for industries are used. These machines are treated with love and need maintenance and care. Every process is thought-out. I observe with pleasure, that everybody helps each other. The kitchen is very clean and organized.
Gina the Ravioli machine
Can you think of the idea that the machines received names? This particularity made me feel amused! Pasta machine Gina is the one that kneads and forms the ravioli. Angelo is the industrial fridge that keeps the ravioli at the right temperature, once ready to be packed. The ravioli get shock frozen at -25 degrees, in order to keep their lovely shape during transportation.
Having lunch with the team and trying the ravioli and the famous chocolate cake rounds my time off at Bravo and makes me feel a satisfied food blogger. Thank you Daniela, Ludi, Michele and Kathrin for the super fun time.
Ravioli facts & numbers
Gina kneads ca. 23 Kg of dough a week.
This gives ca. 200 Kg ravioli a week.
For such an amount of dough, 53 local eggs are used and broken all by hand.
Ca. 10 Kg of quality hard wheat is used.
Some of their herbs come from their garden, some neighbors even sponsor rosemary !
Shopping ravioli and other delicacies at Bravo’s
Find around 30 different sorts of Ravioli. Vegetarian, seasonal and classical ones with meat (wheal or beef) filling. Buy them fresh or frozen to prepare at home.
Daniela revealed that there is nothing that cannot go well into a Raviolo. So their creativity of fillings has no limits. Fig and brie, walnut and stilton. Salsiccia. I like the naturally colored ravioli to make the plate look fancy. Get a fresh pasta menu for take away at lunch.
Beside ravioli they produce tagliatelle, too, which makes a lot of sense to me, since these are the piece of pasta that remain once the machine has cut out the ravioli, food waste is reduced where ever possible.
Their delicacy shop is a little paradise for foodies. You get plenty Italian specialties. Seasonal vegetables as wild asparagus in spring, super tasteful tomatoes or huge green olives. Find fantastic cheese sorts and salame, prosciutto, sun dried marinated tomatoes or artichokes. Their olive oil is absolute worth trying, it comes from their own trees in Tuscany.