DOCSLIB.ORG

Freshraviolimanicotti Dshells Stuffed To

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

FRESHRAVIOLIMANICOTTISTUFFEDSD HELLSTORTELLINISAUCES Welcome CHEESE TORTELLONI CHEESE AGNOLOTTI CHEESE TORTELLINI RICOTTA CAVATELLI At Pastosa Ravioli, we have been producing Brooklyn’s finest ravioli and specialty pasta products since 19 67. As a third generation, family-owned and -operated company with nine retail locations in the New York Metropolitan area, we owe our POTATO GNOCCHI PAPPARDELLE PENNE ZITI RIGATI RIGATONI success to an unwavering commitment to quality and refusal to compromise on our ingredients. Wherever your food service business is located, we look forward to making Pastosa Ravioli products available to you and to your customers! GEMELLI SPIRAL CRESTE DI GALLO WHEELS LUMACHEFARFALLE RADIATORI PERCIATELLI HOMEMADE RAVIOLI • Tuscan-Style (Potato, Leek and Pancetta) All varieties of our full-bodied, creamy ravioli • Vegetable Low-Fat Cheese are filled with the finest ingredients, including • Whole Wheat Low-Fat Cheese a smooth blend of genuine Pecorino Romano • Whole Wheat Vegetable (Non-Dairy) and ricotta impastata cheeses, hand-crafted Most of our Large Round Ravioli offerings can also exclusively for Pastosa Ravioli by artisanal be packaged as an institutional case (72 count case). Italian cheese makers, eggs, salt, pepper Inquire for details about institutional packaging. and parsley. LARGE ROUND RAVIOLI MEDIUM SQUARE RAVIOLI ( 36 count per box / 10 boxes per case) (12 count per box / 12 boxes per case) Cheese Artichoke • • Meat Asparagus, Prosciutto and Marscarpone • • Mushroom Basil Pesto • • Spinach Beef • • Truffle • Broccoli Rabe • • Roasted Butternut Squash • Cheese JUMBO SQUARE RAVIOLI Chicken • (12 count per box / 12 boxes per case) Crab with White Dough • Cheese • Crab with Squid Ink-Infused Dough • • Goat Cheese • Gorgonzola Walnut GLUTEN-FREE RAVIOLI • Heart-Shaped Cheese (tomato dough) Good taste and good health go hand and hand • Lobster at Pastosa Ravioli. We invite you to go gluten- • Low-Fat Cheese free without compromising quality or taste. • Low-Fat Spinach and Cheese Our gluten-free ravioli products are produced • Mediterranean-Style off-site, where good manufacturing practices (Eggplant, Roasted Pepper and Black Olives) are used to segregate ingredients in a facility • Mushroom that also processes wheat. Signature Fresh Ravioli Pumpkin • (16 / 16 oz. containers per case) Ravioli Di Roma (Roman Sheep’s Milk and Spinach) • Cheese Roasted Pepper and Fresh Mozzarella • • Spinach and Cheese Shrimp • • • Spinach • Sun-Dried Tomato Brooklyn’s Finest Ravioli and Fresh Pasta since 1967 EGG PASTA FLAVORED PASTA SEASONAL PASTA CUTS We produce fresh pasta all day, every day. We combine the freshest, highest quality (12 one pound packages per case) Our fresh pasta garnered national acclaim ingredients to create authentic flavored pasta. Tri-Color Christmas Trees when it was cited by Bon Appétit magazine Each of our unique flavored pasta selections is • (egg, spinach and tomato) for its smooth texture and unique flavor. skillfully cut and portioned by hand. In fact, the publication identified our fresh • Easter Bunnies (egg and tomato) Artichoke pasta as amongst the finest in the country! • Hearts (egg and tomato) Basil • Each and every pound of pasta is skillfully • Black Pepper • Jack-O’-Lanterns (pumpkin) cut and portioned by hand. • • Garlic Basil • Patriotic Stars & Stripes (egg and tomato) (12 one pound packages per case) • Garlic Parsley • Shamrocks (egg and spinach) • Angel Hair • Hot Pepper • Fettuccine • Lemon Pepper • Fusilli • Palifino (egg and spinach) • Gemelli • Pumpkin • Lasagna • Red Bell Pepper • Linguine • Saffron • Maccheroncelli • Spinach • Mafalde • Squid Ink • Pappardelle • Sweet Potato • Penne Ziti Rigati • Tomato • Perciatelli • Tomato Basil • Spaccatelli • Tri-Color (egg, spinach and tomato) • Spaghetti • Whole Wheat • Spiral • Small Spiral All of our fresh egg and flavored pasta • Ziti Rigati selections can be prepared to fit your specific • Ziti needs. Simply select one of our fresh pasta cuts (listed under Egg Pasta) and pair it (10 one pound packages per case) with the flavor of your choice. A limited • Creste Di Gallo number of fresh flavored pasta pairings Homemade Pasta • Farfalle may be subject to an order minimum. • Lumache • Mezzi Rigatoni • Radiatori • Rigatoni • Shells • Wheels Brooklyn’s Finest Ravioli and Fresh Pasta since 1967 MANICOTTI STUFFED SHELLS AGNOLOTTI To create our decadent Manicotti, we start Loaded with the same filling as our Manicotti, A crescent shape folded pasta casing with by slow-cooking a mixture of extra fancy the fresh pasta in our Stuffed Shells, cooked one scalloped edge. Each delicious variety Handmade Manicotti durum wheat flour, water and eggs over a al dente, is thicker and more firm than the of our Agnolotti, measuring one and one half series of rotating pans—each pasta crepe is crepes we use to make Manicotti. inches from edge to edge, offers a smaller cooked as though it had been prepared on alternative to the traditional round ravioli. your own stove! (12 count per box / 18 boxes per case) OR (80 count case) (12 one pound bags per case) We fill these delicate and thin pasta pancakes • Cheese • Cheese with our signature blend of genuine Pecorino Romano and ricotta impastata cheeses, but (16 / 16 oz. containers per case) (16 / 16 oz. containers per case) we add chunks of handmade fresh mozzarella • Gluten Free* • Artichoke to create a filling which will literally melt in *Our gluten-free stuffed shells are produced off-site, • Basil Pesto your mouth. Once generously filled, each where good manufacturing practices are used to • Cheese crepe is hand-rolled into its final form. segregate ingredients in a facility that also processes Porcini wheat. This product is wheat-free. • (6 count per box / 18 boxes per case) STUFFED RIGATONI • Cheese RICOTTA CAVATELLI • Spinach and Cheese Tiny, yet plump fresh pasta shells whose Jumbo rigatoni delicately filled with creamy ends are nearly pinched closed. The dough ricotta cheese and pinched closed at both (6 count per sleeve / 12 sleeves per case) is infused with ricotta cheese giving the ends to seal in the goodness. • Veal Cannelloni pasta its rich and flavorful texture. (4 / 2.5 pound bags per case) OR ) (40 count case) (12 one pound bags per case) (16 / 16 oz. containers per case • Cheese • Ricotta Cavatelli • Cheese Brooklyn’s Finest Ravioli and Fresh Pasta since 1967 GNOCCHI TORTELLINI Italian-style dumplings made from Idaho Bite-sized and bursting with flavor, each potatoes, extra fancy durum wheat flour, variety of our Tortellini is derived from and water and eggs. The distinct texture of filled with the finest all natural ingredients. these puffy yet dense pasta pillows is (12 one pound bags per case) apparent in every bite. • Cheese (12 one pound bags per case) • Meat • Potato (16 / 16 oz. containers per case) (16 / 16 oz. containers per case) • Asiago • Potato • Basil Pesto • Pumpkin • Cheese • Spinach • Gorgonzola • Sweet Potato • Mushroom (filling and dough) • Gluten-Free* • Pumpkin (filling and dough) *Our gluten-free gnocchi are produced off-site, • Spinach (filling and dough) where good manufacturing practices are used • Sun-Dried Tomato (filling and dough) to segregate ingredients in a facility that also Tri-Color Cheese (egg, spinach and tomato dough) processes wheat. This product is wheat-free. • • Walnut Spinach RAVIOLETTI TORTELLONI A miniature version of our medium square The same folded ring shape as tortellini ravioli filled with cheese. with roughly double the amount of filling (12 one pound bags per case) OR and dough. (16 / 16 oz. containers per case) (16 / 16 oz. containers per case) Cheese • • Cheese • Pumpkin (filling and dough) • Shrimp Hearty Gnocchi Brooklyn’s Finest Ravioli and Fresh Pasta since 1967 FAMILY OWNED RETAIL OVER 45 YEARS OF QUALITY Whether you are a mom-and-pop shop, gourmet specialty market, restaurant or food service distributor, there is always a place for Brooklyn’s finest ravioli and fresh pasta products. With firmly-planted roots in the retail food industry and over 25 years of wholesale distribution experience, we know precisely what you need to ensure steady successful sell-through: point of sale materials, marketing initiatives through social media and product demonstrations/promotions ensure that our products are predestined to make a big hit with your customers. At Pastosa Ravioli, we pride ourselves in on-time deliveries, unparalleled customer service and the highest-quality authentic ravioli and pasta there 7425 New Utrecht Avenue is to be had. Ask about receiving samples and Brooklyn, New York 11204 718.236.9615 see for yourself. Mon-Sat: 8:30 am - 6:30 pm Sun: 8:30 am - 3 pm We look forward to serving you. Holidays: 8:30 am - 2 pm For more info visit pastosa.com and click Wholesale.
Recommended publications
  • Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N

    Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N

    Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 NESTLE ITZAKADOOZIE 3.5 OZ 00072554211669 UDIS GF BREAD WHOLE GRAIN 24 OZ 00698997809302 A ATHENS FILLO DOUGH SHEL 15 CT 00072196072505 A B & J STRW CHSCK IC CUPS 3.5 OZ 00076840253302 A F FRZN YGRT FRCH VNLL L/FAT 64 OZ 00075421061022 A F I C BLACK WALNUT 16 OZ 00075421000021 A F I C BROWNIES & CREAM 64 OZ 00075421001318 A F I C HOMEMADE VANILLA 16 OZ 00075421050019 A F I C HOMEMADE VANILLA 64 OZ 00075421051016 A F I C LEMON CUSTARD 16 OZ 00075421000045 A F I C NEAPOLITAN 16 OZ 00075421000038 A F I C VANILLA 16 OZ 00075421000014 A F I C VANILLA 64 OZ 00075421001011 A F I C VANILLA FAT FREE 64 OZ 00075421071014 A F I C VANILLA LOW FAT 64 OZ 00075421022016 A RHODES WHITE DINN ROLLS 96 OZ 00070022007356 A STF 5CHS LASAGNA DBL SRV 18.25 OZ 00013800447197 ABSOLUTELY GF VEG CRST MOZZ CH 6 OZ 00073490180156 AC LAROCCO GRK SSM PZ 12.5 OZ 00714390001201 AF SAVORY TKY BRKFST SSG 7 OZ 00025317694001 AGNGRN BAGUETE ORIGINAL GF 15 OZ 00892453001037 AGNST THE GRAIN THREE CHEESE PIZZA 24 OZ 00892453001082 AGNST THE GRN PESTO PIZZA GLTN FREE 24OZ 00892453001105 AJINOMOTO FRIED RICE CHICKEN 54 OZ 00071757056732 ALDENS IC FRENCH VANILLA 48 OZ 00072609037893 ALDENS IC LT VANILLA 48 OZ 00072609033130 ALDENS IC SALTED CARAMEL 48 OZ 00072609038326 ALEXIA ARBYS SEASND CRLY FRIES 22 OZ 00043301370007 ALEXIA BTRNT SQSH BRN SUG SS 12OZ 00034183000052 ALEXIA BTRNT SQSH RISO PARM SS 12OZ 00034183000014 ALEXIA CLFLWR BTR SEA SALT 12 OZ 00034183000045
  • Italian Favorites

    Italian Favorites

    ITALIAN FAVORITES Italian Sunday Dinner The traditional Sunday dinner of our past. A Nonna's tender meatballs, local Italian sausage and eggplant rollatini served in our San Marzano tomato sauce with penne pasta -29 Gamberi Carbonara Our in-house pappardelle pasta with two jumbo shrimp braised in a light cream and egg sauce with pancetta and peas, topped with Grana Padano -29 Linguine Calabrese Linguine pasta tossed with hunks of wild, organic, or sustainable fish of the day in a light sauce of San Marzano tomatoes, capers, caramelized onions, black olives, white wine, and extra virgin olive oil -29 Linguine and clams with white sauce Cockle clams in their shells sautéed with garlic, parsley, and extra virgin olive oil, finished with white wine, and our house seafood stock, with a pinch of crushed red pepper, tossed with linguine -29 Linguine Pesto con Gamberi Linguine married with our basil and garlic pesto, asparagus, sun-dried tomatoes, and two jumbo shrimp -29 Gamberi, Scampi Two jumbo shrimp sautéed with garlic, parsley and capers with extra virgin olive oil, white wine, lemon, and butter, tossed with linguine -29 Penne alla Vodka Penne pasta in our basil and vodka infused San Marzano tomato sauce, with a touch of cream -24 Linguine Aglio e Olio Sliced garlic sautéed in extra virgin olive oil tossed with fresh parsley, a pinch of hot pepper flakes – 22 Farfalle funghi Bow tie pasta in a light sauce of organic button, cremini, portobello and porcini mushrooms, with prosciutto, cream, and Marsala wine -24 Farfalle di Stagione con Fagioli
  • Antipasti Pasta Beverages

    Antipasti Pasta Beverages

    Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness.
  • FAMILY STYLE OPTIONS Choice of 2 Appetizers Choice of 2 of Our Salads 2 of Our Pasta Dishes Assorted Platter of Our Homemade

    FAMILY STYLE OPTIONS Choice of 2 Appetizers Choice of 2 of Our Salads 2 of Our Pasta Dishes Assorted Platter of Our Homemade

    FAMILY STYLE OPTIONS Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes assorted platter of our homemade dessert bites soda, coffee, tea $25 / person Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes 2 of our entrees with potato and vegetable of the day assorted platter of our homemade dessert bites soda, coffee, tea $35 / person $20 / bottle of our house red or white wine $20 pitchers of homemade red or white sangria Grazie Mille! If you have any questions please call Jenna Arcidiacono – Chef/Owner Megyn Ellis – Manager 616-785-5344 [email protected] www.amoretrattoriaitaliana.com Appetizer Options Arancini - Risotto Fritters stuffed with fontina cheese atop our tomato sauce with spinach aioli 4 Cheese Artichoke Dip – Hot artichoke dip with spinach and four cheese blend Funghi – Mushrooms stuffed with our homemade sausage Antipasto Platter – with assorted cured Italian meats, cheese, and olives Cozze – Mussels cooked in a white wine and tomato sauce with garlic and a touch of anisette Salad Options Caesar Salad – Romaine, Croutons, Parmesan Cheese and house made Caesar dressing Mista – Mixed greens, tomato, red onion, cucumber and balsamic vinaigrette Speck & Mele – Greens, Apples, gorgonzola, prosciutto, pistachios and fig balsamic Bietole – Beet and apple salad atop fresh spinach with a vanilla balsamic Forte – Arugula, mixed greens, Michigan dried cherries, goat cheese, honey mustard dressing Pasta Options Lasagna Bolognese (meat lasagna) Vegetarian Lasagna Pasta Primavera (penne
  • Pasta Recipe Builder Inspired by the Flavors of the Middle East*

    Pasta Recipe Builder Inspired by the Flavors of the Middle East*

    ® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED
  • Genealogical History of the Noble Families Fr Om Tuscany and Umbria Recounted by D

    Genealogical History of the Noble Families Fr Om Tuscany and Umbria Recounted by D

    A few days ago, our common friend and Guadagni historian Henri Guignard, from Boutheon, Lyon, France, has sent me by email an old book written in 1668, 202 years before Passerini’s book, on the history and genealogy of the noble families of Tuscany in 17th century Italian, with many pages on the history of the Guadagni. It is a fascinating document, starting to relate the family history before the year 1000, so more than a century before Passerini, and I will start translating it hereafter. GENEALOGICAL HISTORY OF THE NOBLE FAMILIES FR OM TUSCANY AND UMBRIA RECOUNTED BY D. Father EUGENIO GAMURRINI Monk from Cassino, Noble from Arezzo, Academic full of passion, Abbot, Counselor and Ordinary Alms Giver OF HIS VERY CHRISTIAN MAJESTY LOUIS XIV, KING OF FRANCE AND OF NAVARRE, Theologian and Friend of HIS VERY SEREINE HIGHNESS COSIMO III Prince of Tuscany dedicated to the SAME HIGHNESS, FIRST VOLUME IN FLORENCE, In Francesco Onofri’s Printing House. 1668. With license of the Superiors. Louis XIV, King of France, known as the Sun King, 1638-1715 Cosimo III, Granduke of Tuscany, 1642-1723 Cosimo III as a child (left) and as a young man (right) THE GUADAGNI FAMILY FROM FLORENCE The Guadagni Family is so ancient and has always been so powerful in wealth and men that some people believe that they could originate from the glorious family of the Counts Guidi, as the latter owned many properties in proximity of the large fiefs of the former; however, after having made all the possible researches, we were unable to prove this hypothesis; on the other hand, we can confortably prove that they originate from families now extinct; to illustrate this opinion we will now tell everything we found.
  • Antipasti Pasta Beverages

    Antipasti Pasta Beverages

    Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. .
  • Luxe Ravioli

    Luxe Ravioli

    Visit SuppliesOnTheFly.com and search “Cutting Edge Solutions” for more information about featured servingware. Luxe Ravioli Contact your Sysco Marketing Associate for product details and availability. Capitalize on the popularity of pasta with Arrezzio Imperial Luxe Ravioli – made using the freshest ingredients and the authentic fl avors of Italy. With a thinner and more delicate exterior, this handmade quality ravioli allows diners to indulge in all of their favorite pasta dishes with less guilt! Featuring trending fl avor profi les anchored in a familiar format, Luxe Ravioli is perfect for adventure-seeking taste buds. Expand the pasta possibilities on your menu with this versatile product, available in three unique fl avor varieties: Goat Cheese & Lemon: Pairs creamy goat and ricotta cheese to create a fi lled pasta with a symphony of fl avors including hints of fresh lemon zest. Braised Beef: With all the great fl avor of a seven-hour braised short rib, this trendy fi lled pasta is consistent and fl avorful. Burrata Cheese: Boost the visual appeal of pasta dishes with round parsley and basil striped ravioli fi lled with creamy and savory Burrata cheese. Features and Benefi ts Menu Ideas • Labor-saving product – comes ready-to-prepare • Burrata Cheese Ravioli with Smoked Speck & Peas: Burrata cheese-fi lled • 100% yield with no waste ravioli, crispy smoked speck and English peas in a lemon-Parmesan butter • Appeals to health-conscious consumers seeking lighter alternatives to sauce garnished with watercress and shredded Parmesan cheese* traditional
  • AMATO FOOD PRODUCTS Ltd

    AMATO FOOD PRODUCTS Ltd

    AMATO FOOD PRODUCTS Ltd. BAKING FL16 BAKING POWDER per kg BAG FL18 BICARBONATE OF SODA per kg BAG FL20 ATORA SUET 2kg BOX FL21 VEG SUET ATORA 200g FL31 SUET PASTRY + DUMPLING MIX3.5kg BAG* FL31C CRUMBLE MIX (CHEF'S LARDER) 3.5 Kg BAG FL32 SPONGE MIX (McDougalls) 3.5kg* FL92 TAPIOCIA STARCH 400 G FL92P TAPIOCA PEARLS LARGE 400g CA25 DARK CHERRY F.FILLING 1.8k SU08 SUGAR STRANDS ASSORTED (WAVERLEY) 1 Kg SU08C CHOCOLATE VERMICELLI 1kg (WAVERLEY) SUGAR SU01 CASTER SUGAR 25kg SU02 2kg CASTER SUGAR (Silver Spoon) SU02C GRANULATED SUGAR 15x1kg SU02S GRANULATED SUGAR 1kg BAG SU03 ICING SUGAR 3kg BAG SU03A SOFT DARK BROWN SUGAR(Silver Spoon) 3Kg SU03AB SOFT DARK BROWN SUGAR 25 Kg SU03B Light SOFT BROWN SUGAR(Silver Spoon) 3 KG BAG SU04A DEMERERA SUGAR 3 KG BAG ( BS) SU04B SACK OF DEMERRERA SUGAR 25 KILO SU05 DARK MUSCAVADO SUGAR per 3 kg SU07B BROWN SUGAR SACHETS 1000S SU07C WHITE SUGAR SACHETS 1000 BOX SU07S WHITE SUGAR STICKS 1000 BOX SU07T BROWN SUGAR STICKS 1000 SU07X CANDEREL YELLOW ZERO CALORIE SWEETENER 300 Sachets 25.5g SU09A (Perruche) WHITE SUGAR CUBES x1kg SU09B (Perruche) BROWN SUGAR CUBES x1kg SU09C 4 x 2.5 kg INDIV WRAPPED PERRICE brown/ white cubes SU15 PALM SUGAR 454gm PKT SU16 JAM SUGAR (SILVER SPOON) 1 Kg BAG SU40 BILLINGTONS LIGHT MUSCAVADO SUGAR 500GM SU42 BILLINGTONS DARK MUSCAVADO SUGAR 500GM SU44 BILLINGTONS GOLDEN CASTER SUGAR 500GM SU46 BILLINGTONS MOLASSES SUGAR 500GM SU48 BILLINGTONS DEMERERA SUGAR CUBES 500 GM SU50 SILVER SPOON WHITE SUGAR CUBES 750GM SYRUP / TREACLE MAL01 MALT EXTRACT SYRUP 370g JAR SU10 MAPLE SYRUP
  • BARILLA PASTA Thinner and Narrower

    BARILLA PASTA Thinner and Narrower

    LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads.
  • Resale Catalog Dumplings & Potstickers

    Resale Catalog Dumplings & Potstickers

    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
  • Artichoke Agnolotti with Cinco Jotas

    Artichoke Agnolotti with Cinco Jotas

    Artichoke Agnolotti with Cinco Jotas Chef´s Name: Jean Francois Bruel Restaurant: Restaurant Daniel Ingredients (Serves 8) Agnolotti Pasta Dough Pinch Espelette pepper, salt and pepper to taste All-purpose flour (3.6 cups / 450 g) Tomato Confit: Semolina flour (1.2 cups / 115 g) 20 ripe plum tomatoes 5 medium eggs Olive oil (3 tbs / 40 g) Salt (a pinch/ 2 g) Salt (.5 oz / 12 g) Egg beaten with 1 tbs water Sugar (a pinch/ 2 g) Agnolotti Filling 4 garlic cloves, peeled, split, germ removed, finely sliced Olive oil (3 tbs / 40 g) 10 basil leaves Onion, sliced (5 oz / 150 g) 4 sprigs thyme, leaves picked Garlic clove, minced 2 bay leaves, torn into smaller Sachet (1 sprig thyme, 1 bay leaf pieces and 1 tsp. each fennel seed, coriander, and anise seeds Pickled Shallots wrapped in cheesecloth and 2 shallots, finely sliced tied with butcher’s twine) Aged sherry vinegar just to 8 globe artichokes, peeled, cover hearts removed and sliced Dijon mustard (1 tsp / 10 g) Broccoli Rabe: work great for this) (3.5 oz / 100 g) Broccoli rabe stems (1.2 cup / Lecithin (1/2 tsp / 2.5 g) 300 g) Salt and pepper Brown butter (3.5 tbs / 50 g) Olive oil (3.5 tbs / 50 g) Garnish: Broccoli rabe florets (1 1/5 cup / Butter (1/2 cup / 125 g) 200 g) Crushed hazelnuts (1/3 cup / 60 Garlic clove g) Chili flakes to taste Diced Cinco Jotas ham (4 oz / Salt and pepper to taste 120 g, .5 oz / 15 g per person) Emulsion Chives (1 cup / 25 g) 16 Manchego cheese shavings Milk (2 cups / 500 g) Arugula (1 cup / 20 g) Cinco Jotas ibérico ham fat or Sherry wine to taste trimmings (the bone would Directions To make the Agnolotti filling: 1 Heat 30 g of the olive oil in a large saucepot over medium heat.