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.

Ravioli

Gnocchi

Tortellini & Tortelloni

Rolled & Extruded Pasta

Gluten-Free Pasta

Pasta Sauces

Fall/Winter Flavors 2023

Available September–March

Roasted Cauliflower & Pepper Jack Ravioli

in Parsley Pasta

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.

Square Shape

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.

Truffled Ricotta & Asiago Ravioli

in Egg Pasta

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

Square Shape

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

Winter Squash & Sage Ravioli

in Egg Pasta

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

Oval Shape

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

Goat Cheese, Pears & Arugula Ravioli

in Egg Pasta

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

Oval Shape

Peak-season pears paired with creamy goat cheese and arugula create this dreamy combination for fall and winter. Saute 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

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

Square Shape, Vegan

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

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 sauteed spinach.

Ravioli

Three Cheese Ravioli

in Egg Pasta

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

Square Shape

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

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

Large Square Shape

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

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.

Square Shape

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

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.

Square Shape

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

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

Square Shape

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

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

Square Shape, Vegan

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.

Ravioli made with Beyond Meat

in Eggless Pasta

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.

Square Shape, Vegan

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.

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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

pasta shapes guide

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.

• Black Pepper (rolled only)
• Egg
• Garlic
• Herb (parsley and scallion)
• Lemon
• Pumpkin (seasonal)
• Saffron
• Spinach
• Squid Ink (black pasta)
• Sweet Red Pepper
• Tricolor

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:

Egg
Spinach

*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.

All gluten-free & vegan products

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?

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.

Arugula & Parsley Pesto

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

Vegan

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

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

Vegan

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

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

Vegan

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.