Jumbo Ravioli – 3 pack

Raffetto’s Pasta ships its famous ravioli nationwide on Goldbelly! A house specialty, Raffetto’s jumbo ravioli are made from a century-old recipe using durum flour, fresh whole eggs, water, and a variety of mouthwatering fillings. Add a sauce of your choice or a simple finish of melted butter for a fantastic appetizer, side dish, or entrée. Choose between Eggplant, Broccoli Rabe, Beet & Goat Cheese, or all three Ravioli (our recommendation!).

Raffetto’s Pasta has been making fresh pasta, cut to order, since Marcello Raffetto set up shop in New York City’s Greenwich Village in 1906. Not much has changed since then: Raffetto’s still makes the same freshly made egg noodles and Genoa-style meat and spinach ravioli along with 50 pasta flavors, cut to order using the same manual pasta-cutting machine since 1916. Today, the fourth generation of Raffetto family members keep the delicious Old World traditions alive by hand-making ravioli, gnocchi, squid ink pasta, and more. It’s authentic Italian perfection with every bite.

MORE DETAILS

This package includes 3 packs of jump ravioli

• Each box of Jumbo ravioli comes with 12 pieces per 13-oz box

Flavor Options Include

• Eggplant Ravioli
• Broccoli Rabe Ravioli
• Beet & Goat Cheese

INSTRUCTIONS / STORAGE

• Raffetto’s ships Tuesday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

Storage & Care:
Refrigerate ravioli immediately upon delivery. Any ravioli not eaten within 2 days of delivery should be frozen. All of Raffetto’s ravioli can be frozen up to 2 months, and if stored frozen should be cooked frozen.

Preparation:
The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1&#189 tbsp. of salt per 10-qt pot, and cook 8-10 minutes. After straining the ravioli, Raffetto’s suggests tossing your ravioli in a small amount of olive oil to keep it from sticking. Avoid “shocking” the ravioli with cold water as that will wash away some of the flavor.