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Lazzaroli Ravioli are handmade in small
batches using only fresh, simple, all natural ingredients. We start with thin rolled sheets of golden pasta.
These sheets are hand filled with ricotta and pecorino cheeses, fresh parsley and spices. Ravioli variations
use a combination of vegetables, Italian cheeses, herbs, and spices. Each uncooked individual ravioli is 2
1/4" by 2 1/4" square. All ravioli are frozen immediately to preserve freshness and for ease of preparation.
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| The start of our Mushroom Ravioli |
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WHAT WE CURRENTLY CARRY
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Usually
Always Available
Traditional Cheese: Ricotta & pecorino romano cheeses. SAUCE
PAIRING: Marinara, Mama's meat sauce.
Any simple tomato based sauce. BRIGHT IDEAS: Par-boil for 5 minutes; Layer in sauced casserole, top with more sauce, shredded mozzarella,
pecorino and bake for 30 minutes.
4-Cheese: Ricotta, parmigiano
reggiano, asiago and pecorino cheeses. SAUCE PAIRING: Same as above. BRIGHT
IDEAS: Fried Ravioli. Separate
ravioli & let thaw; dredge in beaten egg and coat with seasoned breadcrumbs. Deep fry for 1-2 min or until center puffs
out. remove & season with salt, pepper or grated cheese. Artichoke: Artichokes, garlic,
spices, ricotta & pecorino cheeses.
SAUCE PAIRING: Lemon Mascarpone. Spinach: Fresh spinach, roasted garlic, ricotta & romano cheeses. Eggplant: Grilled eggplant and asiago cheeses. Mushroom: Porcini and cremini mushrooms, asiago &
ricotta cheeses. Gorgonzola: A blend of gorgonzola dolce, mascarpone, ricotta and spices. Goat
Cheese & Pear: A blend of premium
goat cheese, spices & pears sautéed in white wine.
Click here for a wonderful Goat Cheese & Pear Ravioli sauce idea!
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Seasonal & Occasional
blends
Sweet Potato: Locally grown
sweet potatoes, balsamic, nutmeg, reggiano and spices.
White Sweet Potato: Locally
grown rare white sweet potatoes, parlsey, ricotta, parmigiano, spices.
Butternut
Squash: Locally grown squash, molasses and a blend of mild italian cheeses and spices.
Tuscan White Bean: Fresh white bean and
spinach puree, parmigiano, garlic - Serve hot or cold.
Pumpkin Ravioli (Seasonal):
Pumpkin, mascarpone, ricotta and parmigiano reggiano cheeses, spices.
Sun-Dried Tomato: Sundried
tomatoes, ricotta & asiago cheeses.
Fried Squash: A southern twist
combining fried yellow squash & caramelized onion.
Roasted Kale & Pancetta:
Roasted kale, crispy Volpi pancetta, onion, roasted garlic, ricotta and pecorino.
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Take a peek at what goes in our Roasted Kale &
Pancetta made-from-scratch ravioli
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Ravioli Tips:
Ravioli should be cooked
more gently than most other pastas to prevent the stuffed pasta from splitting apart. Keep the water at a gentle boil while
the pasta is cooking. Cooking times will be a little longer with stuffed pastas because of the double layers and the filling.
Never dump cooked ravioli into a colander - simply remove ravioli a couple at a time with a slotted spoon or skimmer
(see photo).
Cooking Instructions:
All purchases include a convenient post-card size reference guide. This card includes preparations instructions, simple
fresh pasta sauce recipes, and helpful kitchen tips on handling and using fresh pasta and ravioli.
Storing
and Using: Ravioli are made fresh and quickly frozen to preserve freshness. It is recommended to
Keep them frozen. They separate and handle much easier. Cook directly from freezer. Do not defrost.
If cooked frozen, use within 30 days. If cooked fresh, all ravioli must be prepared within 3 days.
Serving
Suggestion: Typically, for large square Ravioli, entrée portions
are from 3-6, depending on garnish and sauce, additional sides and, of course, appetite.
Availability: Available at our 1314 5th Avenue location
in Nashville.
Ordering: If you would like to place a larger order please contact us between 11am-6pm
daily, Monday to Friday. To assure freshness, please call 48 hours in advance. 615.948.4940
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