Ravioli are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough.
Today, ravioli are made worldwide. “Fresh” packed ravioli usually have seven weeks of shelf life. Canned ravioli, pioneered by Chef Boyardee, is arguably the most widely available form of ravioli available in cultures where ravioli is not a common dish. This type of ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce.
Canned ravioli has more in common with other canned pastas than with traditional ravioli dishes. Its roots are in traditional American “red sauce” Italian-American restaurants opened by Italian immigrants in New York and other cities.
Class Menu
Grilled eggplant involtini (rolls)
filled with ricotta and rocket and served with fresh green salad and freshly baked focaccia
Pork and veal ravioli
served with napolitana pasta sauce
Cassata