We've paired 100% plant-based beef with umami-rich mushrooms and caramelized onion to create this ravioli for vegans and meat-lovers alike. Pair with a bright tomato-based sauce to complement the savory filling. Finish with peppery extra virgin olive oil or freshly grated Parmigiano-Reggiano.
For cheese lovers, who appreciate an earthy truffle twist. Best paired with extra virgin olive oil, truffle butter or with sautéed mushrooms or greens.
Keep it vegetarian and toss with Arrabbiata or Roasted Tomato Sauce. Or combine with sweet Italian sausage, spinach and glugs of extra virgin olive oil.
Classic and comforting fall flavors of Butternut squash and sage, with the added pop of Italian mostarda. Toss with butter-sautéed spicy greens like mizuna or mustard greens. Stir in a dollop of cream to finish.
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.
The embodiment of fall and winter: Butternut squash, kale and yams spiked with our favorite fall spices. Delicious with sautéed greens. Finish with a dash of balsamic vinegar, glugs of extra virgin olive oil and a little orange zest.
Celebrate fall with these seasonal savory pumpkin gnocchi. Delicious served with browned butter and sautéed spinach.
Delicate pillows of potato that are equally mouthwatering when tossed with browned butter, extra virgin olive oil, tomato sauce or pesto.
Delicious little bursts of umami. Our cheese tortellini is great in soups made with chicken or vegetable broth. Equally delicious and very kid-friendly doused in butter or red sauce.
Big cousin to our tortellini, this cheese tortelloni is bursting with cheesy goodness. Toss with glugs of extra virgin olive oil or a slightly spicy tomato sauce. Top with lots of Parmigiano-Reggiano.
These tortelloni pack a punch of deep mushroom flavor. We love them tossed with kale sautéed with garlic and a pinch of chile flakes. Enhance the whole experience with grated Parmigiano-Reggiano.
Peppery arugula, fresh parsley, lemon juice, capers and garlic. It's bold. It's zesty. It's great on everything. No need to heat. Simply stir into warm cooked pasta, toss with roasted potatoes, serve as a side for fish or slather on a roast beef sandwich.
A velvety luxury with hints of earthy truffle and mushroom, this sauce will take your egg fettucine to new heights. Or make pizza extraordinary when combined with greens, and, once out of the oven, truffle shavings. Also makes a decadent simmer sauce for chicken.
Made in small batches using California extra virgin olive oil, this classic Marinara Sauce is simply fresh and delicious. The perfect partner for our Three Cheese Ravioli or our Tri-color Cheese Tortellini. Excellent on pizza, in lasagne, over homemade meatballs, or as a braising sauce for chicken.
Full-flavored and versatile, with just the right amount of heat, our Roasted Tomato Arrabbiata Sauce is likely to become your go-to red sauce. We love this one on pizza, tossed with pasta or as a braising sauce for short ribs.