Get your mouth ready for a burst of flavor in a tender pasta pocket. Our customers tell us our pasta is “just like my grandmother used to make,” or “just like the ravioli I had in Italy.” We think those are both wonderful compliments to our ravioli.
We use organic eggs and non-GMO durum semolina. We do not add extra sugar or sweeteners, fillers, or preservatives to our food. We rely upon the straight-forward sweet or savory flavors of the ingredients to create these healthy, satisfying ravioli.
These filled pasta are made with an egg-rich, durum semolina pasta dough. The fillings incorporate creamy whole milk ricotta cheese mixed with other cheeses, fresh herbs, spices and fresh or roasted vegetables in traditional and not-so-traditional recipes, creating delicious pasta for your special occasions or a quick and easy weekday meal.
- Three Cheese: Mild, versatile, parent-tested and kid-approved. A blend of ricotta, Parmesan, and Monterey Jack cheese with a little parsley and a hint of pepper.
- Fresh Spinach & Feta Cheese: Fresh spinach lightly steamed and added to a sautee of onion and garlic. Add fresh cow’s milk Feta cheese, ricotta, and Parmesan, with a hint of nutmeg and you have a family-pleasing robust flavored pasta.
- Fresh Basil & Lemon Zest: This duet of great flavors is a wonderful side dish with anything off the bar-b-que grill, any fresh seafood, or deep-fried for a plump little package of creamy flavor.
- Roasted Mushroom: This ravioli is earthy, a little smoky, rich and savory. We blend roasted crimini mushrooms with a mix of wild dried mushrooms, ricotta, herbs, onion, and garlic.
- Sweet Pea & Tarragon: Take sweet peas, steam and chop, add fresh tarragon and blend with creamy ricotta and you have a delightful spring or summer sensation for your menu. This is a seasonal offering, not available year-round.
- Roasted Red Pepper: Sweet red peppers roasted and marinated, blended with cheeses, herbs, and spices for a slightly spicy burst of flavor. Great with seafood.
- Roasted Butternut: Made with our home-grown butternut squash, this ravioli is a savory yet slightly sweet addition to your soups, as a side dish, or as a main entree on “meatless Monday.” Available seasonally, fall thru early spring.
- Yam (or Sweet Potato) & Sage: Roasted yams mashed and blended with creamy ricotta cheese, spiced with fresh and dried sage to create a savory healthy filling.
- Seasonal Recipes: We create many recipes with ingredients “in the garden,” so you should ask about our seasonal specials.
Vegan Ravioli – contains no egg, dairy or animal-based ingredients
- Spinach & Mushroom: Bursting with flavor, without the cheese or eggs.
- Yam/Sweet Potato & Sage: The same great flavor of our traditional recipe, without the cheese.
- Curried Butternut Squash: Our own blend of spices create a mildly spicy curry, just right for sweet butternut.
How do you cook your ravioli so that they are done to your satisfaction, but still “whole,” not making a soup in your pot? It’s very simple, if you’re using either fresh or frozen San Juan Pasta Company ravioli:
- Bring a pot of water to boil, with a generous amount of salt added. How much water depends upon how many ravioli you are cooking–you simply don’t want to “crowd” the pasta. It should have enough room to freely move around in the water. How much salt? Well, the Italians say your water should taste slightly salty, like the ocean, but how much is really up to you.
- Gently slide your ravioli into the boiling water. They will go to the bottom. Stir gently to keep them from sticking. As the ravioli begin to float, turn the heat down to medium or low and simmer your ravioli. If you keep boiling them, they will usually fall apart.
- Your ravioli are “al dente” when the pasta begins to look a little translucent around the edges–about 5-6 minutes. The longer you simmer them, the softer they will become. You can always spoon one out and nibble it to test-be careful of the hot cheese!
- When your pasta is done to your preference, drain it, and serve. (If you leave ravioli in water, they will continue to soak up water and taste water-logged.)
- Leftovers? No problem. Refrigerate or freeze uncooked ravioli until you are ready to eat, then follow the directions. Freezing only adds a minute or so to the regular cooking instructions. To reheat cooked ravioli, either place them in a microwaveable dish for 1-2 minutes or return them to simmering water for 1-2 minutes. The interior temperature of the ravioli should reach at least 140 degrees Fahrenheit in order to maintain food safety.