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Feta & Spinach Ravioli (Lemon Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Four Cheese Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Four Cheese Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Fresh Egg Fettuccine
Literally meaning “little ribbons” in Italian, this classic, wide, flat noodle goes great with any thick sauce. -
Fresh Egg Linguini
Literally meaning “little tongues” in Italian, this classic noodle goes great with any medium bodied sauce. -
Gorgonzola Tortelloni (Red Pepper Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Portabella & Parmesan Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Pumpkin Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Pumpkin Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Smoked Mozzerella Tortelloni (Parsley Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Spinach & Ricotta Ravioli (Whole Wheat Black Pepper Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Spinach Fettuccine
Literally meaning “little ribbons” in Italian, this classic, wide, flat noodle goes great with any thick sauce.
RPs Pasta
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