Locally produced, daily-made pasta is our passion. Our pasta and fillings are prepared every day with the freshest ingredients in our Bay Area kitchen.We believe blending local ingredients with time-tested recipes results in a product that honors the Italian food traditions of freshness and simplicity. We hope you enjoy and buon appetito.
Fall/Winter 2009 Ravioli Menu
Goat Cheese with Pears and Arugula in Egg Pasta
Saute a little diced pancetta, add the tastiest pears available, add baby arugula just before removing from heat - toss with ravioli. Serve as a starter or a side with meat or poultry.
Porcini and Truffle in Egg Pasta
The most popular ravioli in our history! This luxurious & elegant filled pasta makes an ideal starter for a special dinner - serve tossed with browned butter on a bed of wilted greens, topped with shaved Parmigiano Reggiano.
Roasted Butternut and Chestnut in Pumpkin Pasta (Vegan)
Serve tossed with good extra virgin olive oil, orange zest and a splash, a tiny splash, of balsamic vinegar.
Winter Squash and Sage in Sage Pasta
This ravioli is very tasty with your favorite sauce or butter and cheese - but we like to take this one to the next level. Brown a little butter, toss the ravioli through and top with a dollop of mostarda, the sweet and spicy condiment of Italy.