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STUFFED PASTA & GNOCCHI
On Maui, Executive Chef Patty developed a set of recipes for stuffed pasta fillings, which she has now brought with her to Arizona. Maui Pasta in Scottsdale also creates seasonal flavors, often incorporating their house-made ricotta and mascarpone cheeses, or celebrating a holiday or season. Come back to this page to check for new flavors!
Ravioli Types
Cheese Ravioli
This ravioli was developed working late into the night to get just the right creaminess and tanginess for the perfect bite! The ricotta in this recipe is made in-house.
Recommended Sauce Pairing: Marinara or Alfredo
[ INGREDIENTS: semolina flour, mozzarella cheese, pecorino Romano cheese, cream cheese, ricotta cheese, egg, cream ]
Smoked Gouda Ravioli
This ravioli was the favorite for the Gourmet section of Foodland, a Hawaiian grocery. The ricotta in this recipe is made inhouse, and this ravioli has just been introduced in Scottsdale in 2022.
Recommended Sauce Pairing: Vodka or Brown Butter Sage
[ INGREDIENTS: semolina flour, smoked gouda cheese, mozzarella cheese, pecorino Romano cheese, cream cheese, ricotta cheese, egg, cream ]
Vegan Butternut Ravioli
This is a simple recipe, but the flavors are developed in the way we roast our butternut squash with spices and salt for just the right balance of flavors. We then mash the butternut to the perfect consistency and reduce it to the perfect consistency.
Recommended Sauce Pairing: Marinara or Vegan Pesto
[ INGREDIENTS: semolina flour, butternut squash, panko, brown sugar, cinnamon, nutmeg, salt, black pepper ]
Artichoke, Lemon and Sage Ravioli
Tangy and bright, this ravioli is made by sauteing artichoke hearts with lemon zest and garlic until the flavors mature and mingle. We then add in a touch of our cheese base - the same used in our cheese ravioli.
Recommended Sauce Pairing: Vodka or Pesto
[ INGREDIENTS: semolina flour, artichoke hearts, lemon zest, garlic, butter, olive oil, salt, black pepper , mozzarella cheese, pecorino Romano cheese, cream cheese, ricotta cheese, egg, cream ]
Portobello and Arugula Ravioli
This rich and complex ravioli recalls Fall, but we make this all year long because of its popularity! The secret lies in the earthy flavors of the mushroom, and the touch of tahini that adds a nutty undertone.
Recommended Sauce Pairing: Marinara or Vodka
[ INGREDIENTS: semolina flour, portobello mushrooms, arugula, onions, tahini, panko, olive oil, salt, black pepper , mozzarella cheese, pecorino Romano cheese, cream cheese, ricotta cheese, egg, cream ]
Tortellini Types
Spinach and Cheese Tortellini
This combination was once in a ravioli, but here in Scottsdale, we've turned this into tortellini! We use our special cheese base, then we quickly blanch and finely chop fresh spinach, toss it with a touch of lemon juice, and mix it with our cheese base.
Recommended Sauce Pairing: Marinara or Alfredo
[ INGREDIENTS: semolina flour, fresh spinach, mozzarella cheese, pecorino Romano cheese, cream cheese, ricotta cheese, egg, cream ]
Gnocchi Types
Ricotta Gnocchi
Made with our house-made ricotta rolled fresh several times a week, our ricotta gnocchi are light, fresh and fluffy.
Recommended Sauce Pairing: Alfredo, Pesto, Brown Butter Sage
[ INGREDIENTS: white unbleached flour, ricotta, pecorino Romano cheese, eggs, nutmeg ]
Purple Sweet Potato Gnocchi
This recipe uses purple sweet potatoes, which is popular in Japanese cuisine, and was requested to be produced for a restaurant on the Kaanapali beaches on Maui. The sweet potato adds a delicate but balanced sweetness to the palette.
Recommended Sauce Pairing: Alfredo or Vodka
[ INGREDIENTS: white unbleached flour, purple sweet potatoes, ricotta, pecorino Romano cheese, salt, nutmeg ]
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