RP’s fresh filled pasta keeps the focus on and the flavor in the filling. We make all of our fillings in-house, and strive to source our ingredients directly from local farms, including Wisconsin cheese. We then quick freeze the ravioli to lock-in the delicious flavor.
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Four Cheese Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Pumpkin Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Smoked Mozzerella Tortelloni (Parsley Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Gorgonzola Tortelloni (Red Pepper Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Four Cheese Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Sweet Potato Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Spinach & Ricotta Ravioli (Whole Wheat Black Pepper Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Asparagus & Asiago Ravioli (Lemon Spinach Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Portabella & Parmesan Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Pumpkin Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Feta & Spinach Ravioli (Lemon Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Butternut Squash Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta.