Raffetto’s Ravioli
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Some restrictions applyRaffetto’s Pasta ships its famous ravioli nationwide on Goldbelly! A house specialty, Raffetto’s ravioli are made from a century-old recipe using durum flour, fresh whole eggs, water, and a variety of mouthwatering fillings. Add a sauce of your choice or a simple finish of melted butter for a fantastic appetizer, side dish, or entrée.
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.
3 pack minimum required.
This pack includes a minimum of 3 (21 oz) boxes each containing approximately 48 (1 3/4 inch square) ravioli.
Each box serves 3-4 people
Choose from the following delicious varieties:
- Cheese
- Cheese and Spinach
- Meat and Spinach (Pork & Beef)
- Mushroom
- Roasted Red Pepper with Mozzarella and Basil
- Lobster (in tomato pasta)
- Goat Cheese (in Whole Wheat pasta)
- Pumpkin
- White & Black Truffle
Storage & Care:
Refrigerate ravioli immediately upon delivery. Any ravioli not eaten within 2 days of delivery should be frozen. All of Raffetto’s ravioli can be frozen up to 2 months, and if stored frozen should be cooked frozen.
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, and cook 6-8 minutes. Note – Ravioli should be broken apart before placing in boiling water. After straining the ravioli, Raffetto’s suggests tossing your ravioli in a small amount of olive oil to keep it from sticking. Avoid “shocking” the ravioli with cold water as that will wash away some of the flavor.
Fresh Pasta Cut to Order Since 1906
