Goat Cheese, Pears & Arugula Ravioli

  • Subtitle: in Egg Pasta
  • Ingredients: Ricotta, goat cheese, onions, pears, arugula, garlic, extra virgin olive oil, parmesan, salt, white pepper. Durum wheat flour, semolina flour, eggs.
  • Sizes: 12oz pre pack
  • Price: $10.25/lb

Peak-season pears paired with creamy goat cheese and arugula create this dreamy combination for fall and winter. Sauté a little pancetta, add thinly sliced kale or baby spinach and cook until softened. Combine with cooked ravioli, extra virgin olive oil and shower with Parmigiano-Reggiano.

Tender Greens & Spring Herb Ravioli

  • Subtitle: in Egg Pasta
  • Ingredients: Baby greens (red chard, tatsoi, arugula, dino kale, spinach), ricotta, onion, parmesan, extra virgin olive oil, bread crumbs, lemon zest, dill, tarragon, Italian parsley, black pepper, spices. Durum wheat flour, water, semolina wheat flour.

The embodiment of spring: baby greens, herbs and lemon. We say glug on the extra virgin olive oil! Serve with pan-seared scallops or grilled asparagus.

Winter Squash & Sage Ravioli

  • Subtitle: in Egg Pasta
  • Ingredients: Butternut squash, ricotta, mostarda (mustard-spiced, Italian fruit preserve), parmesan, roasted garlic, breadcrumbs, sage, salt, pepper. Durum wheat flour, semolina flour, eggs.
  • Sizes: 12oz pre pack
  • Price: $10.25/lb

Classic and comforting fall flavors of Butternut squash and sage, with the added pop of Italian mostarda. Toss with butter-saut√©ed spicy greens like mizuna or mustard greens. Stir in a dollop of cream to finish.