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CUCINA DELLA CUCINA, BEEF BABY SPINACH & HERB RAVIOLI
Hand-cut beef blended with flecks of Italian Oregano, Rosemary, Thyme, Basil and freshly picked spinach. Encased in egg pasta, speckled with parsley and oregano.
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CUCINA DELLA CUCINA, DUCK CONFIT RAVIOLI
Perfect for that special meal or appetizer. Duck Confit accompanied with smoked duck and rich tangy apples. Enrobed in herb-flecked pasta.
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CUCINA DELLA CUCINA, GORGONZOLA WITH TOASTED WALNUTS & ENDIVE RAVIOLI
Buttery, tangy Gorgonzola, CDC House-Blend Ricotta, Parmesan Cheese, toasted sourdough breadcrumbs, caramelized walnuts, Belgium Endive, wrapped in parsley flaked egg pasta. Great with steak, salad or as a stand-alone. Formerly called Gorgonzola Walnut Ravioli.
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CUCINA DELLA CUCINA, JAPANESE PUMPKIN & MASCARPONE RAVIOLI
A sophisticated blend of Japanese pumpkin (Kabocha), sweet potato & Mascarpone with a touch of garlic; great year-round. Wrapped in natural carrot pasta skin.
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CUCINA DELLA CUCINA, KING CRAB RAVIOLI
Gorgeous pieces of Jumbo Lump Crab blended with our delicious house Ricotta make this Ravioli an exceptionally decadent experience.
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CUCINA DELLA CUCINA, LOBSTER SHRIMP & BRANDY RAVIOLI
Luscious chunks of lobster and black tiger shrimp with fresh basil and Brandy encased in egg pasta flecked with black pepper.
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CUCINA DELLA CUCINA, MAINE LOBSTER WITH COGNAC RAVIOLI
An unforgettable culinary treat. Bursting with sweet Maine Lobster, Cognac and brown butter. Encased in chic Tuxedo pasta – one side is silky black and the other creamy white.
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CUCINA DELLA CUCINA, OLD WORLD THREE CHEESE RAVIOLI
Plump and creamy, brimming with ricotta, mascarpone, and hand-grated Parmesan. Wrapped in egg pasta.
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CUCINA DELLA CUCINA, PORTOBELLO & PORCINI RAVIOLI
Luscious Portobello mushrooms blended with a touch of Porcini wrapped in egg pasta so thin you’ll see the mushroom color when cooked.
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CUCINA DELLA CUCINA, SMOKED CHICKEN CHEDDAR & MASCARPONE RAVIOLI
A classy signature dish. Fresh chicken blended with mascarpone and smoked cheddar, encased in herb-flecked pasta.
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CUCINA DELLA CUCINA, SPINACH & HERB RAVIOLI 120/1 OZ
A classic – creamy ricotta, Parmesan & Romano cheeses, deliciously blended with fresh baby spinach and spices enrobed in egg pasta.
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CUCINA DELLA CUCINA, SWEET CORN POLENTA RAVIOLI
A new variation of the traditional southern comfort food. Reminiscent of sweet corn bread wrapped in egg pasta. Try it as a unique appetizer or main dish accompaniment.
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CUCINA DELLA CUCINA, SWEET PEA RAVIOLI
Great as a vegetarian entrée, appetizer or main dish accompaniment. Splendid green filling wrapped in fresh egg pasta that becomes translucent when cooked.
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CUCINA DELLA CUCINA, VEGETABLE MELANGE & SUN DRIED TOMATO RAVIOLI
Roasted zucchini, carrots, sautéed spinach with garlic, sun-dried tomatoes, and fresh basil. Encased in unique pasta – one side spinach (green), the other tomato (red).
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CUCINA DELLA CUCINA, WAGYU BEEF RAVIOLI WITH BLACK TRUFFLE & PORCINI
Wagyu Beef blended with black truffles, Porcini and Portobello au jus. Encased in golden pasta flecked with a bouquet of colorful herbs.
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PAPPARDELLE, MOUNTAIN ASPARAGUS RAVIOLI
Who knew such succulent asparagus grew in the Colorado high country? This ravioli has a bright, spring-like flavor that marries perfectly with the vegetables of summer. The lemon really brings out the fine asparagus and artichoke flavors of this ravioli.
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PAPPARDELLE’S, LOBSTER RAVIOLI IN PARSLEY FLECK DOUGH, 10 LB
Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of lobster into the neat little package of a ravioli. You simply won’t believe the taste!
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PAPPARDELLE’S, LOBSTER SWEET PEPPER RAVIOLI
One of our earliest raviolis, the light reddish dough beautifully reminds you of the lobster’s shell. To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
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PAPPARDELLE’S, SQUID INK LINGUINE, 10 LB.
– Calamari Pasta with Arrabbiata Sauce
– Pasta Nero Delle Seppie
– Scallops and Pesto Atop Venetian Calamari Linguine
– Venetian Calamari Linguine with Poached Salmon Verde
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WHITE TOQUE, COMTE RAVIOLI, SHEETED
Tiny French pasta from Royan stuffed with Comt̩ cheese and parsley. Raviole sheets are primarily used for gratins.