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RAVIOLI
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.
Please call for Availability
Angelina's Favorite
Traditional Cheese: Ricotta & pecorino romano cheeses. 4.99 per Dozen
Specialty Ravioli: From 6.99 to 7.99 Dozen
4-Cheese: Ricotta, parmigiano reggiano, asiago and pecorino cheeses.
Artichoke: Artichokes, garlic, spices, ricotta & pecorino cheeses.
Spinach: Fresh spinach, roasted garlic, ricotta & romano cheeses.
Melanzane: Grilled eggplant and asiago cheeses.
Mushroom: Porcini and cremini mushrooms, asiago & ricotta cheeses.
Gorgonzola: A blend of gorgonzola dolce, mascarpone, ricotta and spices.
Seasonal blends
We will also offer varieties of ravioli on a seasonal basis - expect a periodic featured flavor to challenge your culinary appetite. Some are listed below.
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: Southern twist combining fried yellow squash & caramelized onion.
Ravioli Tip:
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.
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
Payment: Cash, check, MC & Visa, Credit & Debit. We also accept Paypal.
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