Seasonal Ravioli Slection
**UPDATING IN PROGRESS**
3-CheeseThe standard by which all other ravioli are measured. Mascarpone, impastata ricotta, and parmesan cheeses come together to create the true embodiment of creamy decadence. Goes well with mushrooms, ____, or anything you want to taste really, really good.
SpinachChef/proprietor Bob Ricketts’ favorite—and he doesn’t even like spinach! Mozzarella, provolone, spinach, and black pepper make up this delightfully simple ravioli.
Portabella Mushroom
Easily one of Fasta’s most popular offerings, the portabella mushroom ravioli combines a wonderful mushroom doxcelle (diced portabellas, shallots, and garlic) with mozzarella, provolone, and impastata ricotta, plus a pinch of cayenne peppers to keep things interesting
New Orleans Voodoo
Fasta’s true signature ravioli. We’ve harnessed the power of Cajun mojo to bring andouille sausage (courtesy of Philipsburg’s Hogs Galore), shrimp, grits, and smoked gouda together in one doughy package. Try it once and fall forever under its spell.
Truffle & Sweet Pea
Enjoy a taste of the high life without going for broke (or spending hours in the kitchen). This ravioli marries the savory earthiness of black truffles with the subtle, well, sweetness of sweet peas for a match made in gourmand heaven.
French Onion
A Fasta employee favorite, and for good reason. This french onion soup deconstruction combines roasted onions, gruyere, Panko bread crumbs, and a brandy reduction for a final product that will leave you saying “Plus, s’il vous plait!”
Pumpkin
A seasonal favorite that straddles the fence between autumn entree and dessert ravioli. Impastata ricotta and pumpkin puree, plus vanilla wafers and a little pumpkin pie filling, make this ravioli a real winner for the colder months.
Butternut Squash
Another great autumn offering, but this time without the sweet stuff. Containing the timeless combination of butternut squash, cinnamon, and nutmeg (plus a little impastata ricotta for good measure), this ravioli is equally suited for a quick lunch or a Thanksgiving feast.
Artichoke Asiago
Artichokes are delicious and all, but let’s face it: they’re a real pain to eat. Fret not, however, because our artichoke asiago ravioli will surely sate your craving for this most formidable of vegetables. Once you try the simple combination of artichokes, impastata ricotta, asiago, and crushed red pepper, you’ll be surprised at how easily it disappears.
3-CheeseThe standard by which all other ravioli are measured. Mascarpone, impastata ricotta, and parmesan cheeses come together to create the true embodiment of creamy decadence. Goes well with mushrooms, ____, or anything you want to taste really, really good.
SpinachChef/proprietor Bob Ricketts’ favorite—and he doesn’t even like spinach! Mozzarella, provolone, spinach, and black pepper make up this delightfully simple ravioli.
Portabella Mushroom
Easily one of Fasta’s most popular offerings, the portabella mushroom ravioli combines a wonderful mushroom doxcelle (diced portabellas, shallots, and garlic) with mozzarella, provolone, and impastata ricotta, plus a pinch of cayenne peppers to keep things interesting
New Orleans Voodoo
Fasta’s true signature ravioli. We’ve harnessed the power of Cajun mojo to bring andouille sausage (courtesy of Philipsburg’s Hogs Galore), shrimp, grits, and smoked gouda together in one doughy package. Try it once and fall forever under its spell.
Truffle & Sweet Pea
Enjoy a taste of the high life without going for broke (or spending hours in the kitchen). This ravioli marries the savory earthiness of black truffles with the subtle, well, sweetness of sweet peas for a match made in gourmand heaven.
French Onion
A Fasta employee favorite, and for good reason. This french onion soup deconstruction combines roasted onions, gruyere, Panko bread crumbs, and a brandy reduction for a final product that will leave you saying “Plus, s’il vous plait!”
Pumpkin
A seasonal favorite that straddles the fence between autumn entree and dessert ravioli. Impastata ricotta and pumpkin puree, plus vanilla wafers and a little pumpkin pie filling, make this ravioli a real winner for the colder months.
Butternut Squash
Another great autumn offering, but this time without the sweet stuff. Containing the timeless combination of butternut squash, cinnamon, and nutmeg (plus a little impastata ricotta for good measure), this ravioli is equally suited for a quick lunch or a Thanksgiving feast.
Artichoke Asiago
Artichokes are delicious and all, but let’s face it: they’re a real pain to eat. Fret not, however, because our artichoke asiago ravioli will surely sate your craving for this most formidable of vegetables. Once you try the simple combination of artichokes, impastata ricotta, asiago, and crushed red pepper, you’ll be surprised at how easily it disappears.