This Week: Artichoke, Lemon & Sage Ravioli. Our ravioli are made with fresh sheets made 3-4 times per week, and fresh filling made, filled, and rolled fresh each week. Our cheese filling is made with four cheeses, and is tangy and smoothe on the palate. To this ravioli we add our herbed diced chicken and fresh pesto sauce, along with our four-cheese base.
Ravioli of the Week
To cook, boil 6 quarts of lightly salted water. Once boiling, add pasta, and cook 3-5 minutes to taste.