This is fresh ravioli, not what you will find in
the supermarket. Actually you won’t find ravioli
this good in most restaurants. Note, we freeze our
ravioli after making it because it is easier for you
to handle in the frozen state. When considering the
amount of ravioli per person, think of one half pound
per serving, but this is just a benchmark. We have
many sauces to compliment our ravioli choices. However,
I do not recommend a red sauce on either the King Crab
Ravioli or the Wild Mushroom Ravioli, because the tomato
base will clash with the delicate and outstanding flavors
of these two ravioli.
CHEESE RAVIOLI
A large square ravioli made with striped pasta in the
colors of the Italian flag. Impastata ricotta , Pecorino
romano, parmesan and provolone cheeses, garlic, spices
and olive oil.
SPINACH and CHEESE RAVIOLI
A large square ravioli made with spinach pasta. Impastata
ricotta, whole milk ricotta, parmesan and Grande mozzarella
cheeses, sautéed baby spinach, garlic oil, white
pepper, spices and nutmeg
to enhance the flavor of the sautéed baby spinach.
WILD MUSHROOM RAVIOLI
A smaller sized round ravioli with a porcini stripe
for accent. Shitake and white mushrooms are sautéed
to diminish their water while adding the flavors of
the sautéed shallots and garlic oil. Spices,
herbs and romano cheese are the only fillers used.
Please do not use a red sauce on this ravioli. It is
too good plain. Even guests that are not fond of mushrooms
will fall in love with this ravioli.
KING CRAB RAVIOLI
Or, the king of crab raviolis. All you need is a love
of crab to go wild over this one. Ricotta cheese, egg
whites, cream, scallions, roasted red peppers, sherry,
spices and herbs bring the flavor of the crab to a
heightened crescendo. No, there are no bread crumbs,
etc. to stretch this product; it is just crab, crab
and more crab. I do not recommend a red sauce on this
ravioli either. However, if a red sauce is a must,
use only our Roasted Tomato Sauce as a light coating
to compliment the dish.
PUMPKIN RAVIOLI
A small pumpkin colored ravioli with a green sage stripe.
Pumpkin is not just for carving or pies; it is a versatile
fruit, full of flavor to spice up a meal. Pumpkin,
ricotta, egg whites, fresh sage, roasted red peppers,
and nutmeg spark the flavor of the pumpkin in this
ravioli. Don’t be timid, you’ll be very
happy that you tried it.
GORGANZOLA and BABY SPINACH RAVIOLI
Gorgonzola is Italy’s oldest blue cheese. It
is soft and creamy, stronger than a Stilton but beautifully
balanced, appealing to those who find a Roquefort a
little difficult. We make a half moon shaped ravioli
with spinach pasta. Imported Italian Gorgonzola, parmesan
and Grande mozzarella cheese are combined. The roasted
pine nuts and roasted garlic and nutmeg are added once
the baby spinach has been sautéed in garlic
oil. The blend of flavors between the young spinach
leaves and the creamy Gorgonzola work wonders on the
palate and will show a fine Italian Barolo to advantage.
ARTICHOKE and SPINACH RAVIOLI
California artichoke hearts are combined with baby
spinach that is sautéed in garlic oil and seasoned
with a hint of nutmeg. Once the roasted pine nuts are
cooled they are added to the Impastata ricotta, which
is then combined with the artichoke hearts and baby
spinach. This is a round ravioli of egg pasta with
two green spinach stripes.
GOAT CHEESE and FRESH BASIL RAVIOLI
The lovers of young to aged goat cheese never diminish.
The varieties and uses seem endless. We start with
Saint Maure or Log style goat cheese that is creamy
on the edge and chalky in the center. This combined
with four month aged goat cheese which has a fuller
taste that stands up to the tannins in the California
cabernets. Yet this blend will also compliment a Chenin
Blanc or Pinot Noir. Not to complicate its taste structure,
fresh blanched basil is added with just bit of parmesan
and Impastata ricotta to complete this large square
ravioli with two green basil stripes.
PORTOBELLO MUSHROOM RAVIOLI
Portobello mushrooms are slow roasted. The red inions
are sautéed in olive oil until caramelized
and then mixed with mascarpone cheese that is seasoned
with garlic, thyme, sage, and parsley. Parmesan and
ricotta cheeses are now incorporated and finally
the roasted portabella mushrooms are added. This
delightful filling is wrapped in a light egg pasta
in a large square shape.
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