We're back, year round, at the Santa Rosa Veterans Building Farmers Market! Saturdays 8:30 to 1pm. Seasonal Farmers Markets season are almost here again. I miss seeing my customers and fellow market vendors and look forward to seeing you all soon. Windsor FM begins mid April, Healdsburg FM begins in May. Meanwhile you can find my ravioli at Big John's and Shelton's Market, both located in Healdburg.
I'm so excited!! 2014 has lot's of good things in the pipeline or should I say "pasta machine".
We have finally figured out the perfect packaging. We're hoping to release it in April.
We're also in the process of establishing our own production facility!! This will allow us to expand distribution into more local grocery and specialty food stores. I'll keep you updated.
Call 707-849-7046 or email email@example.com
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 difficult 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. My ravioli contain twice the filling of most ravioli on the market. 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 are a huge hit! Beef Sirloin 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
Currently 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.
Currently my ravioli are available in the freezer section at Big John's and Shelton's in Healdsburg. Santa Rosa Veterans Building Starting April you can find us at the Windsor Town Green Farmers Market on Sundays from 10 - 1 through December. Starting in May we'll be
Celebrating double gold two years in a row.
2013 Sonoma County Harvest Fair
Mushroom Cheese Ravioli & Sausage Spinach Ravioli won Double Gold,
our polenta won Gold
Meatballs won Double Gold in 2012
A blend of mozzarella, provolone, ricotta, Monterey Jack, asiago, parmesan, cheddar
Artichoke, breadcrumbs, parmesan cheese, garlic & herbs
Roast butternut squash, butter & spices
Rotisserie chicken, mushrooms & onions
** Crab & Cheese (seasonal) $15 (20 pk) $70 (100 pk
Local Dungeness crab with 7 cheese blend. I buy live crab to guarantee freshness. Serve with butter & garlic.
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
Mama's own Sicilian style sausage, fresh steamed spinach, onions & cheese. Mama's favorite!
Fresh steamed spinach with 7 Cheese
** Lobster Cheese
Fresh Maine Lobster with 7 Cheese Call to order. Market pricing
Meatballs 3.3 oz each $3.50 (2 pk) $6.50 (4 pk)
Fresh local grass fed ground beef, fresh ground turkey, breadcrumbs, cheese, herbs & spices. Slowly simmered in my bolognese sauce. Party size Meatballs 1 oz each $10 (16 pk) $25 (50 pk) Bolognese Sauce (Mama's Sunday Sugo) $5 (14oz) $10 (32 oz)
Fresh tomatoes, vegetables, herbs, wine, beef, chicken, pork, herbs & spices. BGH - Butter, garlic & herb sauce $2.50 (2 oz) $6 (8 oz)
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 "al dente") 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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