Our Products

We make our seasonal ravioli, specialty pasta and handcrafted sauces daily in our Oakland kitchen, using time-tested recipes and the best local ingredients.

Fall & Winter Flavors 2021/22

Available September 21–March

Ravioli made with Beyond Meat

in Eggless Pasta
Square ShapeVegan
Ingredients:

Beyond Beef®, mushrooms, onions, tomato paste, kale, carrots, celery, extra virgin olive oil, garlic, Marmite yeast extract, salt, spices. Durum wheat flour, water, semolina flour.

We've paired 100% plant-based beef with umami-rich mushrooms and caramelized onion to create this ravioli for vegans and meat-lovers alike. Pair with a bright tomato-based sauce to complement the savory filling. Finish with peppery extra virgin olive oil or freshly grated Parmigiano-Reggiano.

Truffled Creamy Ricotta & Asiago Ravioli

in Egg Pasta
Square Shape
Ingredients:

Ricotta, asiago, parmesan, truffle, salt, pepper, truffle essence. Durum flour, semolina, eggs.

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

Roasted Cauliflower & Pepper Jack Ravioli

in Parsley Pasta
Square Shape
Ingredients:

Cauliflower, pepper jack cheese, ricotta, onion, parmesan, extra virgin olive oil, garlic, parsley, salt, pepper, chili flakes. Durum wheat flour, egg, water, parsley, semolina flour.

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.

Winter Squash & Sage Ravioli

in Egg Pasta
Oval Shape
Ingredients:

Butternut squash, ricotta, mostarda (mustard-spiced, Italian fruit preserve), parmesan, roasted garlic, breadcrumbs, sage, salt, pepper. Durum wheat flour, semolina flour, eggs.

Classic and comforting fall flavors of Butternut squash and sage, with the added pop of Italian mostarda. Toss with butter-sautéed spicy greens like mizuna or mustard greens. Stir in a dollop of cream to finish. 

Goat Cheese, Pears & Arugula Ravioli

in Egg Pasta
Oval Shape
Ingredients:

Ricotta, goat cheese, onions, pears, arugula, garlic, extra virgin olive oil, parmesan, salt, white pepper. Durum wheat flour, semolina flour, eggs.

Peak-season pears paired with creamy goat cheese and arugula create this dreamy combination for fall and winter. Sauté a little pancetta, add thinly sliced kale or baby spinach and cook until softened. Combine with cooked ravioli, extra virgin olive oil and shower with Parmigiano-Reggiano.

Roasted Butternut & Kale Ravioli

in Eggless Pasta
Square ShapeVegan
Ingredients:

Butternut squash, kale, yams, breadcrumbs, extra virgin olive oil, coriander, black pepper, ginger, nutmeg, cinnamon. Durum flour, semolina, water, pumpkin.

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.

Pumpkin Gnocchi

Available October 1–December 31 only.

Pumpkin Gnocchi

Ingredients:

Pumpkin, potato flakes & potato flour, durum & all-purpose flour, eggs, salt.

Celebrate fall with these seasonal savory pumpkin gnocchi. Delicious served with browned butter and sautéed spinach.

Ravioli

Three Cheese Ravioli

in Egg Pasta
Square Shape
Ingredients:

Ricotta, parmesan, mozzarella, salt, nutmeg, black pepper. Durum wheat flour, eggs, water, semolina wheat flour.

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.

Lemon Ricotta Ravioli

in Lemon Pasta
Large Square Shape
Ingredients:

Ricotta, lemon, parmesan, salt, sugar. Durum wheat flour, eggs, lemon, water, semolina wheat flour.

Stuffed with creamy ricotta, parmesan and lemon zest, this large ravioli is fabulous tossed with glugs of extra virgin olive oil, crispy bacon, lemon zest and parmesan.

Porcini Mushroom Ravioli

in Thyme Pasta
Square Shape
Ingredients:

Mushrooms, ricotta, parmesan, port, dried porcini mushrooms, extra virgin olive oil, garlic, porcini powder, salt, black pepper. Durum wheat flour, eggs, water, thyme, semolina wheat flour.

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.

Porcini & Truffle Ravioli

in Egg Pasta
Square Shape
Ingredients:

Mushrooms, ricotta, onion, parmesan, breadcrumbs, garlic, dried porcini mushrooms, extra virgin olive oil, port, porcini powder, truffle essence, salt, black pepper. Durum wheat flour, eggs, water, semolina wheat flour.

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.

Spinach, Ricotta & Mozzarella Ravioli

in Spinach Pasta
Square Shape
Ingredients:

Ricotta, spinach, mozzarella, parmesan, salt, mace, black pepper. Durum wheat flour, spinach, eggs, water, semolina wheat flour.

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.

Mushroom & Caramelized Onion Ravioli

in Eggless Pasta
Square ShapeVegan
Ingredients:

Mushrooms, onion, breadcrumbs, extra virgin olive oil, garlic, salt, black pepper. Durum wheat flour, water, semolina wheat flour.

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.

Gnocchi

  • Gnocchi

    Ingredients:

    Potato flakes, egg, potato flour, flour, durum wheat flour, salt.

    Delicate pillows of potato that are equally mouthwatering when tossed with browned butter, extra virgin olive oil, tomato sauce or pesto.

  • Flavored Gnocchi

    Ingredients:

    Potato flakes, egg, potato flour, flour, durum wheat flour, (spinach, garlic, scallions or pumpkin), salt.

    • Spinach Gnocchi: These gnocchi are savory and versatile. Try them with a spicy tomato sauce, your favorite cream sauce or, simply, extra virgin olive oil.
    • Roasted Garlic Gnocchi: We love this one with pesto and a dash of cream.
    • Scallion Gnocchi: Butter or extra virgin olive oil both pair well with this scallion gnocchi. At the height of summer, try them with freshly roasted tomatoes and sautéed spinach.
    • Pumpkin Gnocchi (seasonal): Celebrate Autumn by combining these savory pumpkin gnocchi with browned butter and spinach.

Tri-Color Cheese Tortellini in Egg Pasta

Tortellini & Tortelloni

  • Cheese Tortellini

    in Egg Pasta
    Ingredients:

    Parmesan, ricotta, asiago, romano, breadcrumbs, salt, nutmeg, black pepper. Durum wheat flour, eggs, water, semolina wheat flour.

    Delicious little bursts of umami. Our cheese tortellini is great in soups made with chicken or vegetable broth. Equally delicious and very kid-friendly doused in butter or red sauce.

  • Cheese Tortelloni

    in Egg Pasta
    Ingredients:

    Parmesan, ricotta, asiago, romano, breadcrumbs, salt, nutmeg, pepper. Durum wheat flour, eggs, semolina wheat flour.

    Big cousin to our tortellini, this cheese tortelloni is bursting with cheesy goodness. Toss with glugs of extra virgin olive oil or a slightly spicy tomato sauce. Top with lots of Parmigiano-Reggiano.

  • Mushroom Tortelloni

    in Egg Pasta
    Ingredients:

    Mushrooms, parmesan, pecorino romano, port wine, breadcrumbs, porcini, garlic, salt, porcini powder, pepper. Durum wheat flour, eggs, semolina wheat flour.

    These tortelloni pack a punch of deep mushroom flavor. We love them tossed with kale sautéed with garlic and a pinch of chile flakes. Enhance the whole experience with grated Parmigiano-Reggiano.

Rolled & Extruded Pasta

DID YOU KNOW? The bronze dies that shape our pasta ensure a rustic texture ideal for holding sauce.

Rolled

Rich egg pasta. Also available eggless. Choose from all flavors. Sheets are great for lasagne, cannelloni or making your own ravioli.

  • Capellini
  • Tagliatini
  • Linguine
  • Fettuccine
  • Pappardelle
  • Sheets

Extruded

All of our extruded pastas are eggless (therefore vegan), made with semolina wheat flour and available in any flavor except black pepper.

  • Bucatini
  • Campanelle
  • Casarecce
  • Cavatelli
  • Conchigliette (shells)
  • Fusilli
  • Penne
  • Rigatoni
  • Spaghetti

Available Flavors

All of our flavors are made with semolina wheat flour or a combination of durum and semolina wheat flours, eggs (if applicable) and water.

  • • Basil
  • • Black Pepper (rolled only)
  • • Buckwheat
  • Egg
  • Garlic
  • Herb (parsley and scallion)
  • Lemon
  • Pumpkin (seasonal)
  • Red Chili Pepper
  • Saffron
  • Spinach
  • Squid Ink (black pasta)
  • Sweet Red Pepper
  • Whole Grain (Community Grains)
WE PROUDLY PARTNER WITH COMMUNITY GRAINS, TO CREATE DELICIOUS PASTA WHICH IS BETTER FOR YOU AND THE PLANET.

Our Great Grains

REGRAINED rescues nutritious grain created every time that beer is brewed. We use the flour from this upcycled SuperGrain in our ReGrained Flour Spaghetti and Fettuccine. Our partnership with COMMUNITY GRAINS supports the growth of the Californian grain economy. All our Whole Grain pasta is made exclusively with Community Grains hard amber durum wheat flour.

GF Spinach Fettuccine
GF Egg Fettuccine

Gluten-Free Pasta

Finally, pasta so close to the real thing, you’ll forget it’s gluten free. Our rice-based gluten-free fettuccine cooks just like traditional durum wheat pasta, while whole egg gives it that satisfying al dente bite. Learn how to cook it.

Gluten-Free Fettuccine available in three flavors:

  • Egg
  • Spinach
  • Sweet Red Pepper

*Our gluten-free pasta is made in a facility that uses wheat-based flour. Although we isolate all the gluten-free ingredients and clean the machines before production of our gluten-free pasta, we do not recommend it to people with celiac condition.

Pasta Sauces

Created by us for perfect pasta pairing. Adapted by our customers for pizza toppings, cooking sauces, smothering fried eggs and everything in between. How will you use our sauces?

Arugula & Parsley Pesto

Vegan
Ingredients:

Extra virgin olive oil, parsley, almonds, arugula, capers, lemon, garlic, salt, black pepper.

Peppery arugula, fresh parsley, lemon juice, capers and garlic. It's bold. It's zesty. It's great on everything. No need to heat. Simply stir into warm cooked pasta, toss with roasted potatoes, serve as a side for fish or slather on a roast beef sandwich.

Creamy Truffle Sauce

Seasonal: only available October through mid-February
Ingredients:

Milk, cream, dried porcini mushrooms, truffle peelings, salt, truffle essence, white pepper.

A velvety luxury with hints of earthy truffle and mushroom, this sauce will take your egg fettucine to new heights. Or make pizza extraordinary when combined with greens, and, once out of the oven, truffle shavings. Also makes a decadent simmer sauce for chicken.

Marinara Sauce

Vegan
Ingredients:

Tomato, onion, carrot, celery, extra virgin olive oil, red wine, salt, sugar, black pepper.

Made in small batches using California extra virgin olive oil, this classic Marinara Sauce is simply fresh and delicious. The perfect partner for our Three Cheese Ravioli or our Tri-color Cheese Tortellini. Excellent on pizza, in lasagne, over homemade meatballs, or as a braising sauce for chicken.

Roasted Tomato Arrabbiata Sauce

Vegan
Ingredients:

Tomato, onion, extra virgin olive oil, garlic, salt, chili flakes, black pepper.

Full-flavored and versatile, with just the right amount of heat, our Roasted Tomato Arrabbiata Sauce is likely to become your go-to red sauce. We love this one on pizza, tossed with pasta or as a braising sauce for short ribs.

Alfredo Sauce

Ingredients:

Cream, milk, parmesan, salt, white pepper, mace.

Simple ingredients make a velvety rich sauce for the best fettuccine alfredo ever. Or use as a stellar pizza sauce along with toppings of greens and bacon.