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 & pecorino cheeses, fresh parsley and spices. Ravioli
variations use a combination of meats, 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.
Usually Always Available
Italian Sausage & Asiago: Premium Italian sausage, crushed red pepper, asiago & pecorino.
Chicken & Gouda: Beemster aged gouda, grilled chicken, pancetta,
Lobster & Shrimp: Maine lobster, gulf shrimp, lemon,
chive, mascarpone, ricotta.
Traditional Cheese Ravioli: Ricotta & pecorino
Ravioli: Ricotta, parmigiano reggiano, asiago and pecorino
Artichoke Ravioli:Artichoke, garlic, ricotta & pecorino cheeses.
Spinach Ravioli : Fresh spinach, roasted garlic, ricotta & romano cheeses.
Porcini and cremini mushrooms, asiago & ricotta cheeses.
Gorgonzola Ravioli: A blend
of gorgonzola dolce, mascarpone, ricotta and spices.
Goat Cheese & Pear Ravioli:
A blend of premium goat cheese, spices & pears sautéed
in white wine.
Click here for a wonderful Goat Cheese & Pear Ravioli sauce idea!
Seasonal & Occasional
Cheese and Fig
Bacon, Lemon and Mint
Yukon Gold potatoes, caramelized onion, ricotta.
Sweet Potato Ravioli:
Locally grown sweet potatoes, balsamic, nutmeg, reggiano and spices.
Beef, Benton's Bacon & 3 yr Cheddar
Butternut Squash Ravioli: Locally grown squash, molasses and a blend of mild italian cheeses and spices.
Tuscan White Bean Ravioli: 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 Ravioli:
Sundried tomatoes, ricotta & asiago cheeses.
Fried Squash Ravioli: A southern twist combining fried yellow squash & caramelized
Roasted Kale & Pancetta: Roasted kale, crispy
Volpi pancetta, onion, roasted garlic, ricotta and pecorino.
Take a peek at what goes in our Roasted Kale &
Pancetta made-from-scratch ravioli
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
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.
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.
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
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