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Smoked Mozzarella, White Bean & Sage Ravioli
“What in the world are those girls thinking putting beans in my ravioli?!” Yes, we know that cheese makes the ravioli. We love a cheese-packed ravioli as much as anyone, but we also love the creamy, silky texture you get from pureed white beans. One bite of our smoked mozzarella, white bean and sage ravioli and you’ll instantly be whisked away to a trattoria in Tuscany with the bonus of increasing your daily fiber. Buon Viaggio!
Kale & Currant Ravioli
When we first brought our kale ravioli to local farmers’ markets, we were overwhelmed by the positive feedback, our favorite being, “You got my kids to get kale, how on earth did you do that?!” We’re happy to share our secret: we added dried zante currants, which cut the bitterness often associated with cruciferous vegetables, to give it a hint of sweetness. Voila! This vitamin and antioxidant-rich, leafy green tastes truly delectable.
Roasted Winter Squash & Sage Ravioli
Ahh, nothing like roasted squash and sage to welcome fall. We took this well-loved combination, stirred in some warm brown butter, and packed it into a pillowy ravioli. While the chilly autumn air may chase away the majority of our local crops, we’re more than happy to hibernate with this sweet, nutty root vegetable filled with fiber, vitamin A and potassium.
Mushroom Duxelles Ravioli
Oui, Oui! You’d be amazed at how two staple ingredients can come together to create a truly savory flavor. We paired sautéed mushrooms with shallots for this classic, rich, scrumptious combo. Added benefit? Members of the onion family are valued for their anti-inflammatory and anti-septic properties. Ravioli and immune booster in one? Sign us up!