Saute a little diced pancetta, add the tastiest pears available, add baby arugula just before removing from heat - toss with ravioli. Serve as a starter or a side with meat or poultry.
About the Producer:
Locally produced, daily-made pasta is a passion at The Pasta Shop. Their pasta and fillings are prepared every day with the freshest ingredients in their Bay Area kitchen. They believe blending local ingredients with time-tested recipes results in a product that honors the Italian food traditions of freshness and simplicity.
For over 25 years, making fresh pasta has been the backbone of the Pasta Shop's business. It all began in a small spot on College Avenue and now, you can find their wholesale pasta kitchen in Emeryville. Their pasta is made with simple ingredients and expertly-honed technique. Their extruded and filled pasta is made on Saima machines from Italy and the result is a toothsome pasta with a beautiful texture.
Posted by Persephone1 on 4th Mar 2010
The combination of flavors in this ravioli is extraordinary--complex, unusual, uniquely delicious. Sweetness from the pears, sharpness from the arugula, and creaminess from the goat cheese... And the egg pasta is a perfect vehicle for it, rich and tender. It's my favorite!