Spinach & Feta Ravioli

Spinach & Feta Ravioli

What better way to capture fresh farm flavors than between two fresh sheets of fine pasta.

Spinach & Feta Ravioli


Semolina (durum wheat, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), filtered water, ricotta , spinach, feta (pasturized milk, cheese culture, salt, enzyme), whole egg, garlic, salt, lemon oil, tumeric.

All RP’s ingredients are sourced locally where possible.

Nutrition Information


How to cook

Prepare a pot of boiling water.  We recommend 4 quarts of water per 1 lb. of RP’s ravioli.  With your hands, gently loosen the pasta.  Once the water is at a rolling boiling, carefully place the loosened pasta into the water.  Stir immediately to prevent the pasta from sticking together.  Once the water has returned to a boil reduce the heat to a gentle boil to prevent the ravioli from bursting, Boil for 4-5 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.