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Our Menu - Ravioli

This is fresh ravioli, not what you will find in the supermarket. Actually you won’t find ravioli this good in most restaurants. Note, we freeze our ravioli after making it because it is easier for you to handle in the frozen state. When considering the amount of ravioli per person, think of one half pound per serving, but this is just a benchmark. We have many sauces to compliment our ravioli choices. However, I do not recommend a red sauce on either the King Crab Ravioli or the Wild Mushroom Ravioli, because the tomato base will clash with the delicate and outstanding flavors of these two ravioli.

  CHEESE RAVIOLI
A large square ravioli made with striped pasta in the colors of the Italian flag. Impastata ricotta , Pecorino romano, parmesan and provolone cheeses, garlic, spices and olive oil.
     
  SPINACH and CHEESE RAVIOLI
A large square ravioli made with spinach pasta. Impastata ricotta, whole milk ricotta, parmesan and Grande mozzarella cheeses, sautéed baby spinach, garlic oil, white pepper, spices and nutmeg
to enhance the flavor of the sautéed baby spinach.
     
  WILD MUSHROOM RAVIOLI
A smaller sized round ravioli with a porcini stripe for accent. Shitake and white mushrooms are sautéed to diminish their water while adding the flavors of the sautéed shallots and garlic oil. Spices, herbs and romano cheese are the only fillers used. Please do not use a red sauce on this ravioli. It is too good plain. Even guests that are not fond of mushrooms will fall in love with this ravioli.
     
  KING CRAB RAVIOLI
Or, the king of crab raviolis. All you need is a love of crab to go wild over this one. Ricotta cheese, egg whites, cream, scallions, roasted red peppers, sherry, spices and herbs bring the flavor of the crab to a heightened crescendo. No, there are no bread crumbs, etc. to stretch this product; it is just crab, crab and more crab. I do not recommend a red sauce on this ravioli either. However, if a red sauce is a must, use only our Roasted Tomato Sauce as a light coating to compliment the dish.
     
  PUMPKIN RAVIOLI
A small pumpkin colored ravioli with a green sage stripe. Pumpkin is not just for carving or pies; it is a versatile fruit, full of flavor to spice up a meal. Pumpkin, ricotta, egg whites, fresh sage, roasted red peppers, and nutmeg spark the flavor of the pumpkin in this ravioli. Don’t be timid, you’ll be very happy that you tried it.
     
  GORGANZOLA and BABY SPINACH RAVIOLI
Gorgonzola is Italy’s oldest blue cheese. It is soft and creamy, stronger than a Stilton but beautifully balanced, appealing to those who find a Roquefort a little difficult. We make a half moon shaped ravioli with spinach pasta. Imported Italian Gorgonzola, parmesan and Grande mozzarella cheese are combined. The roasted pine nuts and roasted garlic and nutmeg are added once the baby spinach has been sautéed in garlic oil. The blend of flavors between the young spinach leaves and the creamy Gorgonzola work wonders on the palate and will show a fine Italian Barolo to advantage.
     
  ARTICHOKE and SPINACH RAVIOLI
California artichoke hearts are combined with baby spinach that is sautéed in garlic oil and seasoned with a hint of nutmeg. Once the roasted pine nuts are cooled they are added to the Impastata ricotta, which is then combined with the artichoke hearts and baby spinach. This is a round ravioli of egg pasta with two green spinach stripes.
     
  GOAT CHEESE and FRESH BASIL RAVIOLI
The lovers of young to aged goat cheese never diminish. The varieties and uses seem endless. We start with Saint Maure or Log style goat cheese that is creamy on the edge and chalky in the center. This combined with four month aged goat cheese which has a fuller taste that stands up to the tannins in the California cabernets. Yet this blend will also compliment a Chenin Blanc or Pinot Noir. Not to complicate its taste structure, fresh blanched basil is added with just bit of parmesan and Impastata ricotta to complete this large square ravioli with two green basil stripes.
     
  PORTOBELLO MUSHROOM RAVIOLI
Portobello mushrooms are slow roasted. The red inions are sautéed in olive oil until caramelized and then mixed with mascarpone cheese that is seasoned with garlic, thyme, sage, and parsley. Parmesan and ricotta cheeses are now incorporated and finally the roasted portabella mushrooms are added. This delightful filling is wrapped in a light egg pasta in a large square shape.

 

 

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Noon to 8:00pm, 7 days a week

Papa Petrone's Take 'N Bake
4168 Merchant PLZ, Woodbridge, VA, 22192-5085

Phone: 703-878-4100      Fax: 703-878-5995

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