• 1

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.

Thanks for Visiting Our Site

We continually look for ways to improve our site and the way we serve you and we'd love to hear from you.  If you have any questions, comments, or suggestions, please call us at 610-522-0122 or send us an email.

Connect With Us