A good ravioli needs a good sauce, and we make those, too. The tomatoes we use contain tomatoes and salt — no concentrate, water, preservatives, or the other stuff you'll typically find. The cream is slow pasteurized at a local dairy, which means, quite simply, that it tastes much better. And we use only extra-virgin olive oil, of course.
Sold fresh in 8-oz or 16-oz containers, here are 5 you'll find every day:
Marinara
A classic. Really good tomatoes, onions, some spices, and EVOO. That's it. The result is a thick, rich sauce that can compete with your Nonna's! Works great on the Cheese, 5-Cheese, Spinach, and Sausage ravioli.
Tomato w/Roasted Red Peppers
A twist on the classic red sauce. To the tomatoes we add lots of onions and some roasted red peppers, giving it a smoky, sweet taste (not spicy). Like the Marinara sauce, it works well on the Cheese, 5-Cheese, Spinach, and Sausage ravioli.
Vodka Cream
Probably what we're most famous for, this sauce works on just about anything — even old sneakers! Great cream from a local dairy, really good tomatoes, and lots of vodka, of course, give it a silky texture and subtle flavor that allows it to pair so well with food.
Alfredo
Reputedly the same recipe as the little place in Rome that invented it, we use only four simple ingredients. Thinner than what you're used to, even non-Alfredo lovers love this one.
Mushroom Cream
Madeira wine and mushrooms — who knew? Another great cream sauce, this one has a hint of sweetness, thanks to the Madeira. It works on several of our ravioli, or get creative and drizzle it over a grilled NY Strip.
Tomato w/Roasted Red Peppers
Vodka Cream
Alfredo
Mushroom Cream
