-
Fresh Egg Linguini
Literally meaning “little tongues” in Italian, this classic noodle goes great with any medium bodied sauce. -
Fresh Egg Fettuccine
Literally meaning “little ribbons” in Italian, this classic, wide, flat noodle goes great with any thick sauce. -
Roasted Butternut Squash Ravioli
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. Where To Buy -
Pumpkin Ravioli
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. Where To Buy -
Spinach & Feta Ravioli
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. Where To Buy -
Portabella & Parmesan Ravioli
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. Where To Buy -
Asparagus & Asiago Ravioli
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. Where To Buy -
Four Cheese Ravioli
This classic ravioli is filled with four of Wisconsin’s finest cheeses. Where To Buy -
Roasted Garlic Alfredo Sauce
Take Wisconsin cream, butter, and parmesan and add perfectly roasted garlic puree. Yum! Where To Buy -
Basil and Tomato Sauce
Based off Peter’s classic tomato sauce recipe, this sauce offers a generous amount of pepper. Where To Buy -
Parmigiano-Reggiano Raviolini
The smaller filled cousin of the classic Italian staple “ravioli.” Stuffed with ricotta and the King of Italian cheese, "Parmigiano-Reggiano". Where To Buy -
Gorgonzola Tortelloni
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classicaly served "in brodo." Where To Buy