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Carefully rinsed and destemmed fresh spinach is added to fresh ricotta cheese, fresh eggs, seasoned bread crumbs, fresh parsley, salt and pepper. Romano cheese aged for eight months is the secret ingredient.
Tortelloni, also known as cappellacci, are large tortellini which is Italian for "tiny cakes." These pasta nuggets are filled with fresh basil and a mixture of Parmesan cheese, fresh ricotta cheese, pine nuts, garlic and parsley.
These Piedmont-style ravioli are crescent shaped and filled with a blend of Parmesan cheese, fresh ricotta cheese, pine nuts, basil, garlic and parsley.
Originally from Apulia, Cavatelli is made with a mixture of white and semolina flours, and ricotta cheese is commonly added to the pasta dough along with our special seasonings.
Coming from northern Italy, Potato Gnocchi are dumplings cooked in water or broth, and sometimes baked.
Ricotta cheese is the main ingredient, with the added flavors of aged Pecorino Romano cheese, whole milk Mozzarella, and Parmesan. Eggs and bread crumbs helped to bind the filling. Parsley, salt and pepper are the seasonings.
The miniature-size ravioli ideal for use in soups are filled with fresh basil combined with Parmesan cheese, fresh ricotta cheese, garlic and parsley.