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 8.29/lb.
Wrapped in a green peppercorn pasta.

Crabmeat and Garden Chive 9.49/lb.

Lobster with Fresh Herbs MKT.


Baby Spinach and Cheese 8.29/lb.

Seasoned with a pinch of nutmeg and romano.


Four Cheese 7.79/lb.
Whole milk ricotta, percorino romano, parmigiano and mozzarella.


Roasted Garlic and Three Cheese 8.29/lb.

Ricotta, percorino romano and mozzarella.


Black Bean and Cheddar 8.29/lb.


Southwestern 8.49/lb.

Wrapped in aCayenne Pepper Pasta. Diced Bell Pepper Medley(Red,Yellow,Orange), Jalepeno, Corn, Red Onion, Monterey Jack and Ricotta Cheeses, Cumin, Fresh Cilantro. This is our newest ravioli try them pan fried with salsa or with our Roasted Garlic Alfredo Sauce.

Sweet Potato & Butternut Squash 8.29/lb.


Wild Mushroom & Roasted Shallots 8.49/lb.

Wrapped in a lemon thyme pasta.


Mediterranean 8.49/lb.
Roasted eggplant, red pepper and goat cheese.


Italian Meat Ravioli 8.49/lb.
Ground beef and Italian sausage.


Tuscan Grilled Chicken 8.49/lb.