Ravioli

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TCPC Ravioli Cooking Hints

Ravioli must go from our freezer to your freezer ASAP!
When cooking, ravioli must stay frozen until water is at a rolling boil. When ready, add a pinch of salt & a dash
of oil to the water along with the frozen ravioli. Stir for the first 3 -4 min. to prevent sticking to the bottom.
Total cooking time is 10 - 12 min. Drain, transfer to bowl, toss with sauce then serve.

Asparagus and Mozzarella 8.25/lb.
Wrapped in a green peppercorn pasta.


Crabmeat and Garden Chive 9.45/lb.


Lobster with Fresh Herbs MKT.


Baby Spinach and Cheese 8.25/lb.

Seasoned with a pinch of nutmeg and romano.


Four Cheese 7.75/lb.
Whole milk ricotta, percorino romano, parmigiano and mozzarella.


Roasted Garlic and Three Cheese 8.25/lb.

Ricotta, percorino romano and mozzarella.


Black Bean and Cheddar 8.25/lb.


Roasted Plum Tomato with Fresh Basil & Mozzarella 8.25/lb.

Sweet Potato & Butternut Squash 8.25/lb.


Wild Mushroom & Roasted Shallots 8.45/lb.

Wrapped in a lemon thyme pasta.


Mediterranean 8.45/lb.
Roasted eggplant, red pepper and goat cheese.


Italian Meat Ravioli 8.45/lb.
Ground beef and Italian sausage.


Tuscan Grilled Chicken 8.45/lb.