Asparagus and Meyer lemon is a classic California combination. Enjoy this ravioli with either a cream sauce or extra virgin olive oil. For a delectable spring dish, combine with braised baby artichokes and crispy pancetta.

Fragrant with basil and slightly melty, this ravioli is hard not to love. It is delicious simply with extra virgin olive oil or a tomato-based sauce. Serve as a side with fish or chicken.

The wonderful melty quality of this ravioli makes it a favorite with kids. Our Marinara or Roasted Tomato sauces complement it nicely.

Deeply caramelized onions and sautéed mushrooms with hints of garlic make this vegan ravioli deliciously satisfying. Toss with lightly wilted greens and your favorite extra virgin olive oil.

The most popular ravioli in our history! This luxurious filled pasta makes an unique starter for a special dinner. Simply toss with browned butter or your favorite extra virgin olive oil and serve on a bed of wilted greens. Top with shaved Parmigiano-Reggiano.

Earthy mushrooms, ricotta and parmesan tucked inside a pocket of thyme-scented pasta. Toss with browned butter and shower with freshly grated Parmigiano-Reggiano. Or take the mushroom flavor up a notch by serving with sautéed mushrooms and a handful of baby arugula.

Roasted artichokes with hints of thyme and sauteed spinach are encased in eggless pasta to make a vegan ravioli that non-vegans will love, too. For both camps, toss with sauteed greens. For the latter, add in Italian sausage. Use lots of extra virgin olive oil for both versions!

The embodiment of fall and winter: Butternut squash, kale and yams spiked with our favorite fall spices. Delicious with sautéed greens. Finish with a dash of balsamic vinegar, glugs of extra virgin olive oil and a little orange zest.

Keep it vegetarian and toss with Arrabbiata or Roasted Tomato Sauce. Or combine with sweet Italian sausage, spinach and glugs of extra virgin olive oil.

The embodiment of summer: zucchini, corn and peppers! Pair with any of our tomato based sauces or our Arugula Parsley Pesto.

Our version of the classic ravioli. Mozzarella makes the filling deliciously melty. Pair this ravioli with a tomato-based sauce, a light cream sauce or tons of extra virgin olive oil.

Bright, quintessential spring flavors shine when tossed with crispy pancetta and a light cream sauce.

The embodiment of spring: baby greens, herbs and lemon. We say glug on the extra virgin olive oil! Serve with pan-seared scallops or grilled asparagus.

A creamy blend of mozzarella, parmesan and ricotta cheeses, these ravioli are unfussy, kid-friendly and versatile. Enjoy with our tomato-based sauces, or just a little butter or extra virgin olive oil and freshly grated Parmigiano-Reggiano.

For cheese lovers, who appreciate an earthy truffle twist. Best paired with extra virgin olive oil, truffle butter or with sauteed mushrooms or greens.