Our original Tuscan recipes are over 100 years old!
Every day we make fresh ravioli. Here goes another table.
Watch us make ravioli in our Valencia Street window.
Our ravioli have always been a great quick family meal. The perfect combination of soft thin pasta with plenty of filling inside. How easy can it get? With a salad and vegetable you have a complete meal in minutes.
How to cook ravioli: In a large pot of water, 6 quarts, add a little salt and bring to a vigorous boil. Break the end of the cartons bottom and slide the whole sheet of ravioli in the pot. Lower the boil a little and stir several times. When the ravioli float give them another minute and taste them to see if that is how you like them. Strain them and add butter or sauce immediately to prevent sticking. Serve them as soon as you can. Don’t try to separate the ravioli, they will separate nicely while cooking. If the ravioli are frozen go straight from the freezer to the boiling water.
We make our traditional meat ravioli every day. Our original recipe comes from the tradition of fresh from the farm, the original organic and local. A healthy combination of beef, cheese, eggs, onions and herbs for a balanced meal. The favorite sauce is our Bolognese with meat and porcini mushrooms. We can prepare them in our catering department hot to go or cold for later.
There are times when we just have to have the delicate cheese ravioli with butter, sage, black pepper, walnuts and parmigiano cheese Made with freeze ricotta, eggs, grated cheese and herbs. Try them with our vegan marinara sauce also. Fresh frozen to preserve their delicateness and like all our products preservative and additive free.
Like these spinach ravioli three quarters of all our products are vegetarian. This is a great family dinner especially when young ones won't eat anything green but love these ravioli. For a vegetarian dish we offer marinara, pesto and our special cream sauce "Crema Italiana". Don't forget to pick up some of our fresh blend grated cheese for the topping. Available in catering.
The pumpkin ravioli have a delicate sweetness that sets them apart from the others. Once only a fall ravioli we now offer them year round due to demand. Very light butter or cream sauces work best to let the delicate flavors of the filling come thru. You can add walnuts or sage to compliment them and bring a fall flavor to them.
Our holiday ravioli are a little richer. We take the traditional ravioli filling and add roasted turkey and more grated cheese then adjust the herbs and spices. The Bolognese sauce is still our favorite. Available fresh the week before a major holiday and we now make some extra to sell frozen for our customers to stock up on.