Spinach Ricotta Ravioli

Spinach Ricotta Ravioli

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

Spinach Ricotta Ravioli


Whole wheat durum flour, semolina (durum wheat, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), filtered water, ricotta, mozzarella (pasturized milk, cheese culture, salt, enzyme), spinach, whole egg, black pepper, oregano, basil, thyme, garlic, salt.

All RP’s ingredients are sourced locally where possible.

Nutrition Information


  • Bolognese
  • Primavera

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.

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