Recipes
Mushroom Ravioli
A medley of fresh mushrooms, sautéed in butter and burgundy wine with fresh herbs of sage, thyme & rosemary. Each batch takes 2 hours to cook down to the intense meaty and earthy flavor of mushroom. We then fold in roasted red onion to create an unforgettable flavor profile. Each ravioli is surrounded in a thin shell of organic Porcini mushroom pasta to add flavor and eye appeal.

Shrimp and Scallop Ravioli
Whole shrimps and scallops are delicately sautéed in butter and extra virgin olive oil until the perfect tenderness is achieved. We then add fresh chopped red and yellow peppers, garlic, scallion, lemon zest and white wine to create a dazzling display of color and taste. Finally, each ravioli is sandwiched between tender dough that is flavored with fresh parsley and basil.

Butternut Squash Ravioli
Butternut squash and mascarpone cheese make an excellent combination with caramelized red onion and fresh herbs of parsley and sage.

Lobster Ravioli
Fresh leeks and shallots are sautéed in butter and brandy and then added to succulent Maine lobster meat. Each batch is seasoned with fresh tarragon to bring out more flavor. Finally, the pasta has the color of boiled lobster shell for great plate presentation.

Roasted Pepper & Mozzarella Ravioli
Only meaty fresh red bell peppers are used in this ravioli. The red peppers are slow roasted to a caramelized state and painstakingly peeled by hand. Fresh basil and mozzarella are folded in to rich impastata cheese to create a sweet, but savory ravioli that is sure to please.

Crabmeat Ravioli
Succulent lump crabmeat is mixed by hand with diced sweet bell peppers, Dijon mustard, fresh dill and a dollop of cream cheese and Old Bay for a classic taste. Each ravioli is formed in a delicate pasta shell flavored with cracked pepper, fresh dill and lemon zest.
Spinach and Roasted Garlic Ravioli
Tender spinach and creamy ricotta are combined with the inviting flavor of slow roasted garlic for an added dimension. Each ravioli shell is flavored with healthy organic spinach powder to create a deep rich spinach color.
Roasted V egetable Ravioli
This filling requires a lot of work, but it’s worth it. We slow roast a cornucopia of fresh vegetables; peppers, zucchini, sweet onion, carrot, mushroom, cauliflower and butternut squash to name a few. They are all mixed in proportion with fresh parsley and a touch of pecorino romano. This wholesome ravioli is held together with nutritious whole wheat pasta dough.
Quattro (Four Cheese) Formaggio Ravioli
The sharp, robust flavors of pecorino Romano and asagio are perfectly balanced with the creamy subtleness of fontina, parmesan and whole milk ricotta impastata. The end result is a delicious sharpness with soft notes of creaminess and a nutty finish.
Chipotle Shrimp Ravioli
Succulent, sweet shrimp are pan seared in a Louisiana blend of perfect spices and then gently mixed with garden fresh corn, bell peppers and red onion. Black bean and cilantro are added for a southwest style and finally chipotle peppers are blended with durum wheat flour to produce an outstanding balance of heat, flavor, and eye appeal.