Mama Tina's
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September 2014

 Welcome to my Webpage!  Always a work-in-process. 


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

Philly Cheese Steak Ravioli
Butternut Squash Ravioli

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 

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 comfor
t 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 ThanksgivingIt'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…..

Current Ravioli Varieties
$7.50 (20 pk) $35 (100 pk) ** specialty ravioli prices vary

7 Cheese  
A blend of mozzarella, provolone, ricotta, Monterey Jack, asiago, parmesan, cheddar  
Artichoke, breadcrumbs, parmesan cheese, garlic & herbs
     Butternut Squash 
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

 110 grams 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 marinara sauce.

Mama's Meatball Marinara (Mama's Sunday Sugo) $5 (14oz)  
Fresh tomatoes, vegetables, herbs, wine, beef, chicken, pork, herbs & spices.
GH Seasoning  - Butter, garlic & herb sauce $2.50 (2 oz) $6 (8 oz)

Current availability

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 

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

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