Ravioli (Flavors May Be Limited due to Covid19)

Asparagus and shallot are sautéed and blended with ricotta and mascarpone cheeses. The pasta shell is spinach on one side and egg on the other for a nice plate presentation!

Black beans and cheddar cheese are seasoned and stuffed in jalapeño pasta.

Slow roasted butternut squash is mixed with a little ricotta and romano cheese. Brown butter and seasoning are then added and stuffed in sage pasta.

Crab and shrimp are blended with ricotta then stuffed in a roasted red pepper pasta.

Ricotta, mozzarella, provolone, and pecorino romano are seasoned with garlic salt and pepper, stuffed in egg pasta. A classic!

Goat cheese and ricotta are blended with roasted shallots and seasoned with tellicherry pepper and stuffed in a black pepper pasta.

Real lobster meat is blended with shallot, parsley, ricotta, and seasoning, then stuffed in egg pasta.

Pumpkin puree is blended with mascarpone, ricotta and romano cheeses, then seasoned with brown butter and molasses. This mixture is stuffed in egg pasta.

Fire roasted eggplant is blended with roasted garlic, ricotta,mozzarella, provolone, and Romano cheeses and seasoned with Italian herbs and stuffed in roasted red pepper pasta.

Smoked mozzarella, romano, and ricotta are seasoned with basil, oregano, and garlic and stuffed in roasted red pepper pasta.

Spinach is blended with our four cheese filling and stuffed in spinach pasta.

Our four cheese filling folded with an earthy truffle mushroom blend.

Slow roasted butternut squash is mixed with a little tofu ricotta, nutritional yeast and seasonings stuffed in a sage pasta.

Fresh cremini and white mushrooms are dry roasted then blended with white beans and spinach, seasoned with lemon zest and rosemary, then stuffed into a whole wheat pasta. This ravioli is 100% vegan and has NO added FATS!