These ideas will inspire you to use our pasta and sauces in a variety of appetizers, entrees and salads. We have divided each by category, with the product code to make it simple to choose a product for your menu.

And, as our chefs develop new concepts, we'll update this list. Make sure you come back often!

Vegetable
21704	Oriental Pasta Salad with Tri-Color Tortellini with Five Cheeses.
22227	Grilled Vegetable and Roasted Portobello Mushroom Tortelloni Salad with Balsamic Vinaigrette And Shaved Parmesan
22227	Roasted Portabello Mushroom Tortelloni with Grilled Portabello Strips, Mustard Greens and Red Onion Confit in a Red Wine Vinaigrette garnished with Shaved Asiago Cheese.
22240	Baked Spinach and Garlic Tortelloni with a Sweet Basil Marinara Sauce.
22240	Spinach and Roasted Garlic Tortelloni Casserole tossed with Capers, Roasted Red Peppers, Arugala and Feta Cheese in a Llemon and Olive Oil Vinaigrette.
22240	Spinach and Roasted Garlic Tortelloni Salad with Kalamata Olives, Red Onion, Roma Tomatoes and Feta Cheese.
22262	Spinach and Roasted Garlic Tortelloni with Grilled Vegetables in a bed of Baby Greens topped with Marinated Candy Stripe Beets and Herbed Goat Cheese.
24327	Gnocchi di Patate (Potato) baked with Fresh Plum Tomatoes, Sausage, Basil, Creamy Ricotta and Fresh Mozzarella Cheese
41249	"Ravioli Quesadillas" -- Griddle Seared and Spice Rubbed Roasted Garlic and Three Cheese Ravioli topped by Heirloom Tomato Relish and Cr?me Fraiche. Garnish with Cilantro Sprig.
43321	Chilled Three Cheese Ravioli, Roma Tomato and Buffalo Mozzarella and Basil Salad Drizzled With Aged Balsamic and Olive Oil.
12005	Roasted Vegetable Cannelloni with a Light Marinara Sauce served with a Fresh Grilled Asparagus and Goat Cheese.
12007	Oven Roasted Portabello Mushroom Cannelloni with Port Wine Sauce and Caramelized Garlic Cloves.
51064	Fresh Basil Pesto Crostini with Asparagus, Roasted Red Peppers Parmesan Cheese.
27308	Inside Out Nacho Crustini on a Bed of Balsamic Dressed Baby Greens with Diced Tomatoes, Avocados, Bermuda Onion and Jalepeno Aioli.
27308	Inside Out Nacho Crustini served with Grilled Corn and Tomato Salsa.
27318	Spinach and Artichoke Crustini placed on a Bed of Grilled Vegetables with Slowed Cooked Tomato Sauce.
27318	Spinach and Artichoke Crustini served with a Tequila-Lime Aioli.
51067	Sundried Tomato and Caramelized Onion Pesto with Grilled Eggplant, Roasted Red Peppers, Fresh Mozzarella and Black Olives.
29243	Artichoke and Mascarpone Agnolotti with Grilled Shrimp, Basil Oil and Roasted Red Pepper Pesto or Red Pepper Aoli.
29243	Artichoke and Mascarpone Agnolotti Casserole with Shaved Prosciutto, Buffalo Mozzarella, Roma Tomatoes in Roasted Elephant Garlic Cream.
29250	Fresh Asparagus Agnolotti in a Lemon Broth with Grilled Spring Vegetables.
34351	Grilled Vegetable Ravioli tossed with Black Olives, Tomatoes, and Fresh Herbs on a bed of Baby Spinach.
34351	Grilled Vegetable Ravioli with Charred Tomato Sauce and Fresh Mozzarella Cheese
41336	Roasted Butternut Squash Ravioli with Caramelized Vidalia Onion, Proscuitto and Dried Cranberries.
41336	Roasted Butternut Squash Ravioli with Roasted Fall Vegetables and Garlic Cream Sauce.
41336	Roasted Butternut Squash Ravioli Tossed in a Honey Maple Butter Sauce
41336	Roasted Butternut Squash Ravioli tossed with Wilted Spinach, Walnuts and Honey Maple Butter.
41336	Roasted Butternut Squash Ravioli with a Roasted Cider Brown Butter Sauce with Plumped Currants.
41336	Ravioli of Roasted Butternut Squash with Ginger-Honey Butter Sauce and Candied Pecans. Garnish with Cinnamon Oil.
41336	Ravioli of Roasted Butternut Squash with Lemongrass Cream Sauce. Garnish with Cognac Plumped Figs and Candied Pecans.
41351	Mediterranean Vegetable Ravioli tossed with Fresh Tomatoes, Toasted Pine Nuts and Grilled Eggplant.
41351	Mediterranean Vegetable Ravioli tossed with Fresh Spinach and Spring Vegetables.
43352	Roasted Eggplant, Red Pepper & Mozzarella Ravioli Casserole with Oven Dried Tomato Sauce, Fresh Mozzarella and Basil.
44230	Pan Fried Roasted Wild Mushroom Ravioli with Grilled Polenta topped with a Sweet Mushroom Sauce and a Shaved Parmagiano Cheese
44230	Roasted Wild Mushroom Ravioli on a Bed of Spinach with a Roasted Plum Tomato Sauce.
44230	Roasted Wild Mushroom Ravioli with a Sun Dried Tomato Cream Sauce.
44245	"Ravioli Napoleon" -- Fresh Spinach and Roasted Garlic Ravioli layered with a Feta, Ricotta, and Egg Mixture and Sliced Tomatoes. Garnish with Spinach Oil.
45430	Ravioli with Roasted Portabello and Crimini Mushrooms in Port Wine Sauce with Glazed Baby Carrots, Pearl Onions and Artichoke Hearts.
62830	Roasted Wild Mushroom Triangoli with Extra Virgin Olive Oil, Chevre, Roasted Red Peppers, Eggplant and Roma Tomatoes.
27318	Spinach and Artichoke with Roasted Garlic and Two-Cheese Crustini with a Winter Tomato Dipping Sauce
24327	Potato Gnocchi Flavored with Meyer Lemon-Scented Olive Oil and Finished with a Bouquet of Lightly Fried Herbs
45438	Ravioli with Spinach and Roasted Portabella Mushrooms with Short Ribs Braised a la Bordelaise with Cabernet Sauvignon and Roasted Shallots
41387	Sun-Dried Tomato and Spinach Ravioli Wrapped in Tomato/Egg Pasta, Stacked over a Bed of Lightly Fried Asparagus, and Finished with Tomato Water Foam and Shaved Parmigiano Reggiano.
24327	Potato Gnocchi Flavored with Meyer Lemon-Scented Olive Oil and Finished with a Bouquet of Lightly Fried Herbs
27318	Spinach and Artichoke with Roasted Garlic and Two-Cheese Crustini with a Winter Tomato Dipping Sauce
45438	Ravioli with Spinach and Roasted Portabella Mushrooms with Short Ribs Braised a la Bordelaise with Cabernet Sauvignon and Roasted Shallots

Cheese
21701	Five Cheese Tortellini served with Thinly Sliced, Marinated and Oven Roasted Garden Tomatoes, Basil, Fresh Garlic tossed in a Light Butter and Parmesan Sauce.
21702	Five Cheese Tortellini in Spinach Pasta tossed with Roasted Carrots, Turnips, Parsnip and Onions in a Braised Leek Cream.
21704	Tri-Color Tortellini with Five Cheeses accompanied by a Pepper Rubbed Grilled Chicken Breast tossed in a Warm Marjoram Vinaigrette
21709	Striped Five Cheese Tortellini with Roasted Bell Peppers Tossed in Basil Pesto
21709	Striped Five Cheese Tortellini with Charred Lobster Tails, Seared Scallops and Grilled Jumbo Shrimp tossed in a Chilled Citrus Shellfish Reduction and Boston Red Leaf Lettuce.
21709	Striped Five Cheese Tortellini with Grilled Shrimp, Basil, Tomatoes, White Wine and Gorganzola Cheese.
22221	Three Cheese Tortelloni with Plum Tomato Concasse, Fresh Mozzarella and Kalamata Olives, in an Oven Roasted Tomato Vinaigrette.
29241	Goat Cheese and Roasted Red Pepper Agnolotti served Chilled with Grilled Yellow Tomatoes, Balsamic Dijonaise on a bed of Fresh Redleaf Lettuce with Shaved Pecorino Romano Cheese.
41249	Roasted Garlic and Three Cheese Ravioli with Marinara Sauce and Shaved Parmesan or tossed with any of the following- Fresh Pesto, Alfredo Sauce or Zesty Tomato and Basil Sauce.
44240	Smoked Mozzarella and Fresh Basil Ravioli sauteed with Shiitake, Oyster and Porcini Mushrooms in a Madeira Wine Sauce.
62931	Quattro Formaggi (Four Cheese) Agnolotti with Wood Grilled Roma Tomatoes, Caramelized Onions Balsamic and Fresh Basil
62931	Quattro Formaggi (Four Cheese) Agnolotti tossed with Extra Virgin Olive Oil, Chevre, Roasted Red Peppers, Eggplant and Roma Tomatoes.
27306	Three Cheese Squared Crustini topped with Grilled Vegetable Ratatouille.
27306	Three Cheese Squared Crustini served with a Basil Marinara Sauce.
27316	Mozzarella Moon Crustini served with a Zesty Tomato Relish.
27316	Mozzarella Moon Crustini with a Roasted Garlic Cream Sauce.
51071	Roasted Garlic and Three Cheese Ravioli Wrapped in Tomato Basil Pasta with a Roasted Red Pepper Pesto Sauce And Shaved Parmesan

Seafood
01011	Mussels, Clams, Spicy Andouille Sausage with Tomato, Leeks and Basil Pesto on a bed of Black Pepper Fettuccini.
02001	Large Gulf Shrimp rubbed with Fresh Lemon, Olive Oil and Thyme, grilled and tossed with Fresh Basil Pesto and Egg Linguini.
15001	Wood Fired Clams, Mussels and Scallops with Roasted Tomatoes, Garlic, Shallots tossed with Egg Pappardelle in Herb Butter.
15001	Egg Pappardelle with Garden Herbs, Cape Bay Scallops, Wilted Spinach and Roasted Garlic Butter.
15005	Rosemary Parpadelle tossed with Garlicky Seared Prawns, Wilted Red Swiss Chard and Portabello Mushrooms.
22223	Native Maine Lobster Tortelloni in a Sundried Tomaoto and Sambucca Sauce with Baby Artichoke Hearts, in a Martini Glass with Lobster Roe.
29241	Citrus Marinated Chilean Seabass with Goat Cheese and Roasted Red Pepper Agnolotti in a White Wine-Ruby Grapefruit Sauce.
29241	Goat Cheese and Roasted Red Pepper Agnolotti served with Pan Seared Shrimp, Fire Roasted Red Peppers and Roasted Garlic Cream
29241	Marinated Chilean Sea Bass with Goat Cheese and Roasted Red Pepper Agnolotti in a White Wine Lemon Butter Sauce.
12001	Five Cheese Cannelloni with a Tarragon/Cognac Sauce served with Grilled Maine Lobster.
12013	Seafood Cannelloni with a Lobster Sherry Cream Sauce.
27309	Maine Lobster Crustini with Avocado Aioli Sauce and Lemon Flavored Cocktail Sauce.
27309	Maine Lobster Crustini with Spring Vegetables, Spicy Chutney Dipping Sauce.
27311	Crab Dip Crustini served on a Bed of Baby Greens with Lemon Vinaigrette, Roma Tomatoes, Sliced Cucumbers and Remoulade Sauce.
27311	Crab Dip Crustini with Cajun Spiced Lemon Mayonnaise.
27314	Shrimp Scampi Crustini with a Toasted Corn, Ripe Tomato, Diced Red Onion and Fresh Cilantro Salsa.
27314	Shrimp Scampi Crustini with a Greek Olive Tapenade.
51064	Large Gulf Shrimp rubbed with Fresh Lemon, Olive Oil and Thyme, Grilled and tossed with Fresh Basil Pesto and Egg Linguini.
51064	Mussels, Clams, Spicy Andouille Sausage with Tomato, Leeks and Fresh Basil Pesto on a bed of Black Pepper Fettuccini.
29243	Char-grilled Atlantic Halibut served with Roasted Artichoke and Mascarpone Agnolotti in a Fresh Basil Pesto and Citrus Vinaigrette.
29243	Pan-seared Tiger Shrimp, Sauteed Tomatoes and Artichoke and Mascarpone Agnolotti in a Basil Pesto Cream Sauce.
29243	Seared Atlantic Halibut Char Grilled and served with Artichoke and Mascarpone Agnolotti in a Fresh Basil Pesto.
29250	New England Seafood Soup with Local Squid, Mussels, Oysters, Lobster, Scallops, Sausage and Fresh Asparagus Agnolotti in a Saffron-Tomato Broth.
29250	Pan-fried Red Snapper and Fresh Asparagus Agnolotti drizzled with Sundried Tomato Vinaigrette. Garnish with Fried Pasta.
34351	Rosemary Infused Swordfish Steak with Grilled Vegetable Ravioli, Fire Toasted Pita Wedges and Hummus. Garnish with Rosemary.
34351	Grilled Vegetable Ravioli and Baby Shrimp Salad Tossed in a Black Peppercorn dressing
41336	Char-gilled Cinnamon-laced Sea Scallops with Roasted Butternut Squash Ravioli in a Pumpkin Mascarpone Cream Sauce.
41351	Seafood Stuffed Calamari Tubes served with Mediterranean Vegetable Ravioli in a Spicy Puttanesca Sauce topped with Ricotta Salada.
44245	Grilled Filet of Salmon with Fresh Spinach & Roasted Garlic Ravioli and Goat Cheese Cream Sauce.
62830	Pink Pepper Crusted Salmon, Porcini Butter and Braised Root Vegetables with Roasted Wild Mushroom Triangoli. Garnish with Turnip Chips.
34228	Striped Lobster Ravioli with Fire Seared Prawns, Grilled Radicchio, Mache and Scallion-Honey Vinaigrette. Garnish with Scallion Trees.
34228	Striped Lobster Ravioli served with Grilled Asparagus and Roasted Red Pepper Sauce.
34228	Striped Lobster Ravioli with Grilled Shrimp and P.E.I. Mussels in a Pink Vodka Sauce.
34387	Blackened Yellowfin Tuna with Mussels, Chorizo, Shrimp and Roasted Garlic Ravioli, and Zucchini in a Cajun Cream Sauce. Garnish with Cayenne Pepper.
34387	Grilled Asparagus and Shrimp and Roasted Garlic Ravioli tossed with Lemon Vinaigrette, Sweet Onions and Grilled Yellow Peppers.
34387	Sauteed Shrimp and Roasted Garlic Ravioli with Grilled Littleneck Clams in a Fennel-Tomato Broth.
34387	Shrimp and Roasted Garlic Ravioli served Chilled with Roasted Artichoke Bottoms, Roasted Red Peppers, Fresh Crab Meat and Crispy Proscuitto tossed in a Garlic/Sherry Vinaigrette.
34387	Shrimp and Roasted Garlic Ravioli sauteed with Artichoke Hearts finished with a Light Tomato Basil Cream Sauce and Shredded Parmesan Cheese.
34387	Shrimp and Roasted Garlic Ravioli tossed with Sauteed Rock Shrimp, Fresh Basil and a Sweet Thai Sauce.
34387	Shrimp and Roasted Garlic Ravioli paired with a Petit Filet of Beef and finished with a Cognac Cream Sauce.
35535	"Ravioli Benedict" -- Native Maine Lobster and Asparagus Ravioli on Toast Points and Shaved Prosciutto, drizzled with Hollandaise Sauce. Garnish with Chervil.
35535	Native Maine Lobster and Asparagus Ravioli served with Grilled Summer Vegetables, Roasted Pepper Vinaigrette and Shaved Asiago.
35535	Native Maine Lobster and Asparagus Ravioli with Corn Crusted Salmon in a Tarragon Sauce.
35535	Native Maine Lobster and Asparagus Ravioli with Cornmeal Crusted Tomatoes, Lemon Garlic Wine Sauce and Shaved Asiago.
35535	Native Maine Lobster and Asparagus Ravioli with Roasted Vegetables and Caramelized Onion Sauce.
35588	Ravioli with Native Maine Lobster and Sherry Cream Reduction with Pink Champagne Mousseline with Marbles of Canteloupe, Honeydew and Watermelon, Mango Dices and Fresh Thyme.
35588	Roasted Cod Medallions and Ravioli with Native Maine Lobster and Sherry Cream Reduction topped with Pan Flashed Pear Tomatoes in a Spicy Dill Cream Sauce.
35588	Native Maine Lobster Ravioli with Diced Chorizo Sausage, Roasted Garlic and Fava Beans in a Mustard Cream Sauce.
35588	Lobster Trio: Lobster Souffle with Fois Gras and Truffles, Grilled Lobster and Ravioli with Native Maine Lobster and Sherry Cream Reduction with Prosecco Wine Sauce and White Peaches.
43354	Mediterranean Shrimp Ravioli with Guwurtztraminer and Lemon Sauce with Arugula, Goat Cheese and Black Olives.
44228	Native Maine Lobster Ravioli served with a Ginger-Sherry Cream Sauce and topped by Sweet Lobster Meat.
44228	Native Maine Lobster Ravioli fried and served with a Spicy Tomato Dipping Sauce.
44228	Native Maine Lobster Ravioli served in a Light Butter Sauce finished with Fresh Chives and Lobster Claws.
44228	Native Maine Lobster Ravioli and Lobster Claws in Ginger-Basil Butter Sauce with Julienned Vegetables. Garnish with Lobster Demi-Glace.
44228	Native Maine Lobster Ravioli served with Fresh Lobster Meat, Roasted Corn and Caramelized Vidalia Onion Cream Sauce.
44228	Native Maine Lobster Ravioli Baked Casserole Style in a Creamy Garlic Sauce, garnished with Lump Crab Meat and topped with White Cheddar and Jack Cheeses.
44228	Native Maine Lobster Ravioli, Lightly Breaded and Deep Fried to Golden Brown and served in a Light Lemon Butter Sauce.
44228	Native Maine Lobster Ravioli served with White Wine-Butter Sauce and covered with Grated Parmesan.
44228	Tuscan Ravioli Bouillabaisse with Native Maine Lobster Ravioli in a Saffron Fennel Broth with Mussels, Littleneck Clams, Maine Lobster, Gulf Shrimp and Seared Scallops. Served with Wood Grilled Ciabatta Bread.
44301	Native Maine Lobster and Spinach Ravioli in a Lobster Sherry Cream Sauce with Carmelized Lemon Filets and Chives.
43326	Rock Shrimp and Mascarpone Ravioli Tossed with a Sweet Fennel and Pernod Sauce and Garnished with Fresh Blood Orange Segments
27324	Agnolotti with Lump Crab with a Tarragon Beurre Blanc and a Side of Braised Fennel
35588	Native Maine Lobster Ravioli on a Ginger-Infused Pur?e of Cauliflower and Garnished with Golden Artichokes and Fried Leeks
35588	Lobster Ravioli on a Ginger-Infused Pur?e of Cauliflower and Garnished with Golden Artichokes and Fried Leeks

Meat/Poultry
01002	Chicken Medallions, Artichoke Hearts, Sundried Tomatoes and Fresh Spinach served over a bed of Spinach Fettuccine.
15005	Oven Roasted Leg Of Lamb, Diced, and Tossed with Dried Plums, Cranberries, Pumpkin and Rosemary Pappardelle in a Ras el Hanout (Morrocan Spice Blend) Yogurt Sauce. Garnish with Pita Chip
15005	Spit Roasted Sliced Leg of Lamb on a bed of Rosemary Parpadelle with Goat Cheese, Tomatoes and Fresh Herbs.
21704	Boar Stuffed Morels, Tri-Color Tortellini with Five Cheese and Sauteed Red Onion in a Parmesan-Leek Sauce. Garnish with Matchstick Chives.
22227	Roasted Portabella Mushroom Tortelloni and Chicken Tenderloins with Tear Drop Red and Yellow Tomatoes, Gorgonzola Cream Sauce.
22227	Roasted Portabello Mushroom Tortelloni with Applewood Grilled Chicken, Cider Pecan Vinaigrette and Shaved Reggiano Cheese.
22227	Roasted Portabello Mushroom Tortelloni Casserole in a Pancetta or Italian Sausage Cream Sauce with Artichoke Hearts and Fresh Sage.
29241	Pan-roasted Supreme Chicken Breast with Goat Cheese and Roasted Red Pepper Agnolotti, a Bouquet of Baby Vegetables and Pan Jus. Garnish with Carrot Theads.
29241	Goat Cheese and Roasted Red Pepper Agnolotti served on a bed of Wilted Spinach with Grilled Chicken Breast and Lemon Bugore Blanc.
41249	Ravioli with Roasted Garlic and Three Cheeses served with Roasted Long Island Duck Breast with Marsala Wine Sauce, Orange Sections and Caramelized Orange and Lemon Zest.
44240	Charred Chicken Breast with Smoked Mozzarella and Basil Ravioli served with a Roasted Garlic Cream Sauce.
44240	Lemon-Parmesan Crusted Filet of Chicken and Smoked Mozzarella with Fresh Basil Ravioli, with Tomato-Caramelized Onion Ragout.
62931	"Steak and Cheese" Herb Crusted and Grilled New York Strip with Balsamic Marinated, Fire-Seared Portabello, Twice Grilled Peppers, Frizzled Leeks and Quattro Formagi (Four Cheese) Agnolotti.
12009	Grilled Chicken and Spinach Cannelloni with a Gorgonzola Cheese Sauce garnished with Toasted Pine Nuts and a Poached Bartlett Pear.
27307	Sausage Grinder Crustini with a Tangy Smokehouse BBQ Sauce.
27307	Sausage Grinder Crustini with Fried Peppers and a Spicy Pomodoro Sauce.
27313	Hickory Smoked Chicken Crustini served with Caramelized Onion and Fig Chutney on Dressed Greens Finished with an Aged Balsamic Vinaigrette.
27313	Hickory Smoked Chicken Crustini served with Roasted Pepper Coulis.
27317	Basil Chicken Crustini served with Grilled Tomato and Vidalia Onion Cream Dip.
27317	Basil Chicken Crustini with Holland Pepper and Parsley Coulis.
29243	Charred Chicken Breast with Artichoke and Mascarpone Agnolotti served with a Roasted Garlic Cream Sauce.
29243	Sauteed Veal with Roasted Artichoke and Mascarpone Cheese Agnolotti, in a Sundrenched Tomato-Caper Beurre Rouge.
41336	Roasted Butternut Squash Ravioli casserole with Nutmeg Mascarpone Bechamel, Grilled Chicken and Roasted Shallots.
41351	Mediterranean Vegetable Ravioli Salad with Chinese Style Grilled Chicken and a Sesame Seed Dressing.
43352	Grilled Lamb Tenderloin, Roasted Eggplant, Red Pepper & Mozzarella Ravioli, Brussels Sprouts, Vintage Port Wine Sauce. Garnish with Rosemary.
43352	Rack of Lamb in a Cumin-Mustard Seed Crust with Ratatouille Style Vegetables and Eggplant, Red Pepper & Mozzarella Ravioli. Garnish with Fried Leeks.
44230	Grilled Tenderloin of Beef Carved over a Bed of Mesclun Greens with Roasted Wild Mushroom Ravioli and a Warm Madeira Butter Sauce.
44230	Roasted Wild Mushroom Ravioli with Grilled Chicken and Mushrooms finished with Light Cream and Romano Cheese.
44230	Tenderloin Tips and Roasted Wild Mushroom Ravioli Stroganoff Style.
44230	Roasted Wild Mushroom Ravioli with Grilled Chicken and Roasted Red Peppers in a Dijon Rosemary Sauce.
44245	Fresh Spinach and Roasted Garlic Ravioli with Grilled Chicken and Lemon Pepper Vinaigrette.
45430	Ravioli with Roasted Portabello and Crimini Mushrooms served with Pork Loin and Roasted Tomatoes and Spinach with a Port Wine Demi-Glace.
62830	Horseradish-Mustard Crusted Filet Mignon with Mashed Parsnips with Roasted Wild Mushroom Triangoli and Maytag Cream Sauce. Garnish with Parsnip Chips.
27325	Potato-crusted Seabass atop Caramelized Onion, Prosciutto & Ricotta Agnolotti with Braised Cardoons and White Port Sauce. Garnish with Crispy Prosciutto.
29778	"Duck Three Ways" -- Duck Confit Salad, Seared Duck Foie Gras, Pan-Fried Duck Confit Agnolotti with Armagnac Plumped Dried Berries.
29778	Apple Grilled Duck Breast with a Spiced Granny Smith Chutney and Agnolotti with Duck Confit.
29778	Duck Confit Agnolotti tossed with Fresh Apples, Roasted Walnuts and Shredded Cheddar Cheese served over Fresh Greens.
29778	Agnolotti with Duck Confit with Braised Leeks, Shaved Grana, in a Reisling-Duck Stock Reduction. Garnish with Duck Fat Croutons.
29778	Agnolotti with Duck Confit Appetizer in a Dark Cherry Sauce.
29778	Agnolotti with Duck Confit served with Apples, Walnuts and Melted Cheddar Cheese.
29778	Duck Confit Agnolotti with Crisp Proscuitto, Roasted Bell Peppers, White Wine and Provolone.
29778	Agnolotti with Duck Confit in a Roasted Shallot Demi Glace with Shaved Grana.
29778	Seared Duck Breast, Port Soaked Shallots, Agnolotti with Duck Confit, and a Pomegranate Glaze. Garnish with Pomegranate Seeds.
35777	Veal and Sage Ravioli tossed with Mushrooms, Smoked Ham and Marsala Sauce.
35777	Veal and Sage Ravioli tossed with Proscuitto and Fontina Cheese and served in a Marsala Wine Sauce.
35777	Veal and Sage Ravioli with Sauteed Apples in a Brandy-Cider Reduction. Garnish with Fried Sage.
35777	"Veal Parmesan Ravioli"-- Veal and Sage Ravioli Covered in Marinara Sauce finished with Mozzarella Cheese.
35778	"Chicken Florentine" -- Grilled Chicken and Three Cheese Ravioli tossed with Spinach, Olive Oil, Mushrooms and Fresh Basil.
35778	Grilled Chicken and Three Cheese Ravioli tossed with Broccoli Florettes in an Alfredo Sauce.
35778	Grilled Chicken and Three Cheese Ravioli tossed with Fresh Apples, Roasted Walnuts and Shredded Cheddar Cheese served over Fresh Greens.
35778	Grilled Chicken and Three Cheese Ravioli in a Carbonara of Ham and Sugar Snap Peas.
35778	Grilled Chicken and Three Cheese Ravioli served with Roasted Red Pepper and Fresh Basil Pesto.
35778	Grilled Chicken and Three Cheese Ravioli sauteed with Caramelized Onions, Roasted Red Peppers and Scallions in a White Wine Sauce.
35778	Grilled Chicken and Three Cheese Ravioli with a Gorgonzola Cream Sauce and Toasted Walnuts.
35778	Grilled Chicken and Three Cheese Ravioli served with Citrus-Marinated Grilled Prawns tossed in a Fresh Rosemary Tomato Cream Sauce.
43350	Grilled Chicken and Spinach Ravioli with Marinara Sauce and Shaved Parmesan Cheese.
43350	Grilled Chicken and Spinach Ravioli with a Monterey Jack Cheese Sauce and Tomato Salsa.
43350	Grilled Chicken and Spinach Ravioli Casserole with Roasted Tomato Sauce, Fresh Mozzarella and Basil.
43350	Grilled Chicken and Spinach Ravioli Casserole with Capers, Roasted Red Peppers, Arugula, and Feta Cheese.
43350	Grilled Chicken and Spinach Ravioli with Julienne Ham, Diced Egg and Snow Peas in a Smoked Hungarian Paprika Cream Sauce.
35777	Veal and Sage Ravioli with a Savory Carrot Pur?e, Studded with Caramelized Shallots and Finished with Brandy Butter
43395	Smoked Chicken, Ricotta and Fennel Ravioli Served over a Celeriac Cream Sauce and Topped with Pan-Seared Shiitake Mushrooms
27307	Boneless Free Range Chicken Thigh Braciola Drizzled with a Spicy Jalapeno Cream Sauce and garnished with Sausage Grinder Crustini
25001	Prosciutto and Fontina Sacchetti Served with a Cranberry and Roasted Chestnut Pur?e and Drizzled with Lemon/Thyme Butter
22266	Sweet Potato Ravioli served over a bed of warm spinach and porcini salad and finished with crumbled gogonzola dolce. Served with seardd lavendar-smoked lamb chops and finished with a drizzle of walnut oil.
35777	Veal and Sage Ravioli with a Savory Carrot Pur?e, Studded with Caramelized Shallots and Finished with Brandy Butter
27307	Boneless Free Range Chicken Thigh Braciola Drizzled with a Spicy Jalapeno Cream Sauce and garnished with Sausage Grinder Crustini

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