Mama Tina's
A Spallino Family Tradition
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February 25, 2015

                                                                    WE'RE OPEN!!
                          Come by and check out our production facility "HQ"
                                and get some goodies to take home and cook.

                                                              M-F 9 to 3
                         399 Business Park Court, Unit 203, Windsor, CA 95492  
                                                 (behind Home Depot off Shiloh Rd)         
                                                   707-836-RAVS (7287)

                                                  Hope to see you soon!

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.  For the first 4 years in business, I made all my ravioli by hand.  In order to meet demand I invested in "Bella".  She's my pasta machine from Asti, Italy. Best part is, we production without having to change my recipes or ingredients.  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 fun, food, wine, laughter and love!

At heart I'm a traditionalist, however, I love getting creative!  I can make a ravioli out of anything!  

Most of my products are sold frozen.  You can order fresh directly from me.  

Celebrating winning gold medals three years in a row!
2014 Sonoma County Harvest Fair 

Philly Cheese Steak Ravioli - Gold
Butternut Squash Ravioli - Gold

2013 Sonoma County Harvest Fair 
 Mushroom Cheese Ravioli - Double Gold
Sausage Spinach Ravioli - Double Gold, 
Mama's Parmesan Polenta - Gold

2012 Sonoma County Harvest Fair 
Meatballs - Double Gold 
Current Ravioli Varieties
$8.50 (20 pk) $38 (100 pk)
** specialty ravioli prices vary *only 
available at "HQ" and Farmers Markets

7 Cheese  
A blend of mozzarella, provolone, ricotta, Monterey Jack, asiago, parmesan, cheddar  
Artichoke, breadcrumbs, parmesan cheese, garlic & herbs
     Butternut Squash ($10 (20 pack) $45 (100 pack)
Roast butternut squash, butter & spices
Mama's Double Gold winning meatballs, in a ravioli!  I call it my OMG! Rav
Mushroom Cheese
Local grown Shitake & Oyster mushrooms with 7 Cheese 
*Philly Cheese Steak

Beef sirloin, mushrooms, onions, peppers & cream cheese
*Sausage Spinach
Mama's own Sicilian style sausage, fresh steamed spinach, onions & cheese.  Mama's favorite!
Spinach Cheese
Fresh steamed spinach with 7 Cheese
** Lobster Cheese 
Fresh Maine Lobster with 7 Cheese  
Call to order. Market pricing

*Fresh Pasta - $8 per lbs
Spaghetti - Fettucini - Lasagna - Pasta sheets 

 New bigger size - 116 grams/1/4 lbs each $4 (2 pk)  $8 (4 pk)  
Fresh local grass fed ground beef, fresh ground turkey, breadcrumbs, cheese, herbs & spices. Slowly simmered in my Sunday Sugo.

Mama's Sunday Sugo $5 (14oz)  
We start with fresh, local grown Farmers Market tomatoes & vegetables add a little wine, fresh herbs & spices, 
 then simmer my beef & turkey meatballs in the Sugo for a couple hours, adding rich meaty flavor.

*GH Seasoning  - Garlic & herb sauce $3  (2 oz) 

 If you'd like to have my products available near you, please let your local grocer know.  
Call 707-849-7046 or email 

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

Mama Tina's
A Spallino Family Tradition
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