Ravioli

Black beans and cheddar cheese are seasoned 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.

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, tellicherry pepper, stuffed in black pepper pasta.

Lemon, Ricotta and Parmesan Ravioli. This wonderfully light and creamy ravioli is made with a smooth ricotta, grated parmesan and a bright refreshing lemon zest. Can be prepared simply with a good extra virgin olive oil, fresh parsley or chives.

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

Fire roasted eggplant is blended with roasted garlic, ricotta, mozzarella, provolone, and Romano cheeses. 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.

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!