2012 Sonoma County Harvest Fair Meatballs - Double Gold
Who's Mama and why does she do what she does?
Because I LOVE IT!!! Making traditional, handcrafted ravioli, pasta, sauces, meatballs and more is rooted from my Italian family. The artistry of making handcrafted artisan cuisine is an expression of love. The more time consuming the process, the more love goes into the experience. My ingredients are as fresh, local and organic as possible. Using high quality ingredients is key to providing the best tasting products possible. There's so much flavor in each ravioli, you don't need a heavy sauce to compensate.
I started my business in November 2009 with my families traditional Sausage & Spinach recipe. I make my sausage with fresh, local, lean, clean (no mystery meat!) pork. The flavor and aroma brings back memories of our big Italian family all getting together to do assembly-line ravioli production. Lots of food, wine, conversation and love!
At heart I'm a traditionalist, however, I love getting creative! I can make a ravioli out of anything! My Philly Cheese Steak ravioli just won Gold at the 2014 Sonoma County Harvest Fair! Grass fed ground beef with mushrooms, onions, peppers & cream cheese. Taste just like the sandwich, but better.
During the fall/winter holidays I make a turkey and stuffing "Thanksgiving" ravioli with homemade gravy and a cranberry reduction. Talk about comfort food...........mmmmmmm
Most of my products are sold frozen. You can order fresh directly from me. I'm working on packaging methods that only require refrigeration as opposed to freezing.
2014 has been an great year and it's only going to get better.
We're in the process of establishing our own production facility allowing us to expand distribution!! As with any construction project, we're a little behind, but we're getting there. Hoping to be up and running by Thanksgiving.
Speaking of Thanksgiving……It's time for my special, limited production
Turkey & Stuffing Ravioli
A holiday favorite!
Oven roast Willie Bird turkey and Mama's home made bread stuffing
(made with fresh local artisan bread) - in a ravioli, smothered in Mama's home made,
slow simmered turkey gravy and topped with her cranberry reduction drizzle.
Talk about comfort food!!! OMG Thanksgiving dinner in 5 minutes…..
Stores - Big John's and Shelton's in Healdsburg. Farmers Markets - Santa Rosa Veterans Building - Saturdays 8:30 - 1 Year round
Healdsburg - Saturdays 9 - noon through mid November
Windsor Town Green - Sundays 10 - 1 through mid December
If you'd like to have my products available near you, please let your local grocer know. Call 707-849-7046 or email email@example.com
Cooking instructions are easy-peasy!
Make sure you keep ravioli frozen until just before you cook them. Boil gently for 2 - 3 minutes (when all of them float, they're done) drain and serve. Cook times vary. I don't know why, they just do. I like my ravs "al dente". Cut a small piece of the ravioli edge to see if they're the right texture for you. Don't poke the pillow portion of the ravioli! You'll lose all that great filling. Please feel free to contact me if you have any questions.
(707) 849-7046 or firstname.lastname@example.org
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