Ravioli Varieties

  • Ricotta Cheese +

    1 ¾” Small Square
    2 ½” Large Square
    2 ½” Large Round
    2 ½” Large Round with Broccoli Rabe
  • Asiago Cheese +

    2 ½” Large Round
  • Goat Cheese +

    2 ½” Large Round with Roasted Pepper
    2 ½” Large Round with Spinach and Sundried Tomato
  • Gorgonzola +

    1 ¾” Small Square
  • Spinach Dough Gorgonzola +

    1 ¾” Small Square
  • Grilled Vegetable +

    2 ½” Large Round
  • Butternut Squash +

    2 ½” Large Square
  • Mushroom +

    1 ¾” Small Square
    1 ¾” Small Square Spinach Dough
    2 ½” Large Round Portabella
  • Pumpkin +

    2 ½” Large Round
  • Spinach Dough +

    1 ¾” Small Square
    2½” Large Round
    1 ¾” Small Square Mushroom
  • Spinach +

    2 ½” Large Round
    2½” Large Round Spinach Dough
  • Beef +

    1 ¾” Small Square
    2 ½” Large Square
  • Chicken +

    2 ½” Large Round
    2½” Large Round with Broccoli Rabe
  • Crab +

    1 ¾” Small Square
    2 ½” Large Round
  • Lobster +

    1 ¾” Small Square
    2 ½” Large Round
    1 ¾” Small Square Black Lobster
  • Sausage and Escarole +

    2 ½” Large Round
  • Shrimp +

    1 ¾” Small Square
    2 ½” Large Round
  • Veal +

    1 ¾” Small Square
  • 1

Whole milk ricotta cheese, imported pecorino romano cheese, and chopped parsley, combined with fresh whole eggs . . . filled to capacity and sealed in a durum wheat pasta, our Large Round Cheese Ravioli truly exemplify the quality and simplicity of Talluto’s pasta.

COOKING INSTRUCTIONS:

Place ravioli in boiling salted water (approximately 3 to 4 quarts of water per dozen ravioli) and stir. When ravioli begin rising to the surface, lower boiling water to a simmer and cook for 8 to 10 minutes. Drain carefully and serve with your favorite sauce or recipe.

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