Made daily in our Oakland kitchen, our seasonal ravioli, specialty pasta and handcrafted sauces are the result of blending the best local ingredients with time-tested recipes.
Five Ways to Find Our Fresh Pasta
- Come visit us at Market Hall Foods (formerly The Pasta Shop) in Oakland or Berkeley
- Find our fresh pasta at Bi-Rite Market, Rainbow Grocery, Whole Foods Market and other shops throughout the Bay Area
- Stroll the San Francisco Ferry Plaza Farmers Market every Saturday and stop by our stand
- Order online for local delivery from goodeggs.com
- Ship nationwide from markethallfoods.com.
Find our seasonal flavors below or explore some more:
Classic Cuts & Flavors | How to Cook Fresh Pasta
Seasonal Pasta Menu: Fall/Winter 2016
Truffled Creamy Ricotta & Asiago Ravioli in Egg Pasta
For a stunning starter, toss 3 or 4 ravioli per person with olive oil and serve on a bed of sautéed chard.
Ingredients: Ricotta, Asiago, Parmesan, truffle peelings, salt, pepper, truffle essence. Durum flour, eggs, semolina.
Porcini Truffle Ravioli in Egg Pasta
Our most popular ravioli make a luxurious and elegant first course for a special dinner. Don't forget the shaved Parmigiano-Reggiano!
Ingredients: Fresh mushrooms, porcini mushrooms, ricotta, olive oil, garlic, porcini powder, Parmesan, truffle essence, Port, breadcrumbs, salt, pepper. Durum flour, eggs, semolina.
Winter Squash & Sage Ravioli in Sage Pasta
These ravioli are practically begging to be drizzled with browned butter. Top it all off with a sprinkle of toasted hazelnuts and serve with pork.
Ingredients: Butternut squash, ricotta, mostarda (mustard-spiced preserved fruit from Italy), Parmesan, roasted garlic, breadcrumbs, sage, salt, pepper. Durum flour, eggs, semolina, sage.
Goat Cheese, Pear & Arugula Ravioli in Egg Pasta
These creamy and fresh-tasting bites play well with rich, savory meats like crispy pancetta, roast chicken or braised beef.
Ingredients: Ricotta, goat cheese, onion, pear, arugula, olive oil, Parmesan, salt, white pepper. Durum four, eggs, semolina.
Roasted Butternut Squash & Chestnut Ravioli in Pumpkin Pasta (vegan)
Toss with extra virgin olive oil, finely grated orange zest, a dash of balsamic vinegar and, for a little crunch, toasted pine nuts. Serve with sautéed greens.
Ingredients: Butternut squash, yams, chestnuts, breadcrumbs, ginger, allspice, cinnamon, nutmeg, salt, pepper. Durum flour, pumpkin, semolina, water.
Tossed with cubes of roasted butternut squash and drizzled with browned butter or our Sweet Onion Cream Sauce, Pumpkin Gnocchi are festive and supremely comforting.
Ingredients: Pumpkin, potato flakes, potato flour, flour, durum flour, eggs, salt.
This pasta is a perfect match for the earthy flavors of kale or chard, with or without sausage. It is also great with our Sweet Onion Cream Sauce. Top off your finished dish with Parmigiano Reggiano.
Ingredients: Durum flour, semolina, chestnut flour, eggs.