Fresh Pasta + Ravioli Dinner for 8
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Some restrictions applyRaffetto’s Pasta ships its famous ravioli, pasta, and sauce nationwide on Goldbelly! Enjoy a selection of Raffetto’s most popular pastas and sauces with this combo pack that features two types of fresh-cut pasta, 2 boxes of Raffetto’s famous ravioli, and an assortment of sauces that will elevate your pasta dinner to new heights. You will also receive Raffetto’s Ciliegene Salad: cherry sized balls of mozzarella marinated in a delicious blend of sun-dried tomatoes, scallions, olive oil and spices. Perfect to snack on while cooking or serve as an appetizer with crackers.
Raffetto’s Pasta has been making fresh pasta, cut to order, since 1906. Founded by Marcello Raffetto, Raffetto’s still makes the same fresh egg noodles and Genoa-style meat and spinach ravioli that it made when it opened in New York City’s Greenwich Village. Today, fourth-generation Raffetto family members keep the Old World tradition alive in Raffetto’s 50 pasta flavors, cut using the same manual pasta-cutting machine since 1916. No matter if you order ravioli, gnocchi, or squid ink pasta, it’s authentic Italian perfection in every bite.
The Raffetto’s Ravioli + Fresh Pasta + Sauce Pack includes:
- 1 Box Cheese Ravioli
- 1 Box Spinach & Cheese Ravioli
- 1 pound Fresh Rosemary Fettucine Pasta
- 1 pound Fresh Plain Egg Linguine Pasta
- 1 Pint Tomato-Basil Sauce
- 1 Pint Pink Sauce with Cognac
- 1/2 Pint Classic Pesto
- Ciliegene Salad (8 oz.)
Storage & Care:
Pasta Refrigerate pasta immediately upon delivery. Any pasta not eaten within 2 days of delivery should be frozen. All of Raffetto’s pasta can be frozen up to 2 months, and if stored frozen should be cooked frozen. Sauces All sauces last in the refrigerator for up to 2 weeks, and may be frozen for up to 2 months.
Preparation:
The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1½ tbsp. of salt per 10-qt pot.
Cooking times for pasta:
Noodles – If Fresh: 3 minutes. If Frozen: 4 minutes
Medium Ravioli – 6-8 minutes (Note – Ravioli must be broken apart prior to cooking) After straining the pasta, Raffetto’s suggests tossing your pasta in a small amount of olive oil to keep it from sticking. Avoid “shocking” the pasta with cold water as that will wash away some of the flavor.
Heat Sauces in a non-reactive saucepan over low to medium heat, stirring frequently, until simmering hot. Pesto should never be heated and can be placed on pasta either cold, or ideally at room temperature. A good rule of thumb is to remove pesto from your refrigerator when you fill the pot with water.
Ciliegene Salad: Ciliegene mozzarella, sun-dried tomatoes, pimentos, olive oil, scallions, garlic, white wine vinegar, spices, salt.
Fresh Pasta Cut to Order Since 1906
Fresh Pasta Cut to Order Since 1906
