Cheese Ravioli (Family Feast)

Beef Tortellini (Family Feast)

Beef Ravioli (Family Feast)

Fettuccine Alfredo (Family Feast)

Mostaccioli (Family Feast)

Spaghetti (Family Feast)

Cheese Pizza (7" Personal)

8". We use U.S.D.A. Select fresh pork baked in our oven, shredded and served on a loaf of our own Italian bread.

Pork Roast Sandwich

Shredded pork and our special BBQ sauce mixed together and served on a loaf of our own Italian bread.

BBQ Pork Sandwich (8")

Try it, you’ll like it. All-white meat served with lettuce, mayo, or our delicious sauce, on a loaf of our own Italian bread.

Breast of Turkey Sandwich (8")

Tenderly-roasted, served on a loaf of our own Italian bread topped with lettuce, mayo or our own sauce

Baked Chicken Sandwich (8")

We put on our delicious meat sauce and choice of salami, pepperoni or mushroom. Cheese melted over a loaf of our own Italian bread

Hot Sicilian Sandwich (8")

One of our more popular hot sandwiches. Our delicious meat sauce and melted cheese over a loaf of our own Italian bread

Pizza Bread Sandwich (8")

We put sauce, seasoned beef, green peppers, onions, and mushrooms topped with melted cheese on a loaf of our own Italian bread

Pizza Burger (8")

A selected cut of beef roast, which can be topped with our own delicious meat sauce or beef au jus sauce

Italian Roast Beef Sandwich (8")

5 deliciously spiced meatballs covered with our delicious meat sauce topped with melted cheese served on our own Italian bread

Italian Meatball Sandwich (8")

How do you improve an old favorite? How about by using only the finest ham and American cheese on our mouth watering bread served hot

Hot Ham & Cheese Sandwich (8")

A delicious combination of ham, salami, cheese and lettuce served on our homemade freshly-baked sweet Italian bread.

Gondi Sandwich (8")

Chicken or Turkey Chef Salad

Tossed Salad (1/2 Gallon)

Chef Salad

Cheese Ravioli (1/2 Gallon)

Tossed Salad (Individual)

Beef Ravioli (1/2 Gallon)

On a clean work surface, mound the 4 cups of flour and make a large well in the center. Crack the 4 large eggs into the well, add 2 tbs olive oil and 1 tsp salt. Using a fork, slowly whisk eggs and begin incorporating flour from the inner edges of the well. When the mixture becomes shaggy, use your hands to bring the dough together. If dough feels too dry, add warm water 1 tablespoon at a time, up to 2 tbs.

Make the dough

Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Knead and rest

Divide the dough into 4 equal pieces. Keep pieces covered while working to prevent drying. Working with one piece at a time, flatten slightly and run through a pasta machine or roll by hand until you achieve a sheet roughly 1.5–2 mm thick (about setting 5–6 on many machines) and about 8–10 inches wide. Lightly dust with flour to prevent sticking.

Divide and roll

In a large bowl, combine 3 cups ricotta, 1 cup grated Parmesan, 1 cup grated mozzarella, 2 egg yolks, 2 tbs chopped parsley, 1 tbs chopped basil (if using), 1 tsp salt, 1 tsp black pepper, and 1 tsp grated nutmeg. Stir until smooth and homogenous. Taste and adjust salt or pepper as needed. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easy portioning.

Prepare filling

Place one pasta sheet on a lightly floured surface or a sheet dusted with semolina. Keep other sheets covered. Pipe or spoon rounded teaspoon-sized mounds of cheese filling spaced about 1 1/2 inches apart in rows along the sheet.

Layout sheets

Brush the pasta around the mounds lightly with water or the egg wash (1 egg beaten with 1 tsp cold water) to help seal. Lay a second pasta sheet over the first, pressing gently around each mound to seal out air, and press between mounds to fuse the two layers. Use a ravioli cutter, knife, or pastry wheel to cut between mounds into individual ravioli, pressing edges firmly to ensure a tight seal. Crimp edges with a fork if desired.

Top sheet

Place finished ravioli on a baking sheet dusted with semolina, spacing so they don't touch. Lightly dust tops with flour. Let rest 10–15 minutes while you bring the sauce and water to a boil; this helps seals set. If making ahead, freeze on the sheet until firm, then transfer to a bag.

Dry and rest

Heat 2 tbs olive oil in a large saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sauté aromatics

Stir in 2 tbs tomato paste and cook 1 minute. Add the 48 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

Build the sauce

Stir in torn fresh basil leaves and adjust seasoning to taste. Keep the sauce warm while you cook the ravioli. Optionally swirl in 2 tbs butter just before serving for a silkier texture.

Finish sauce

Bring a very large pot of salted water (about 1 tbs salt per 4–5 liters/quarts) to a rolling boil. Reduce heat so water is at a vigorous simmer.

Boil water

Gently add ravioli in batches, being careful not to overcrowd. Fresh ravioli will float and cook quickly—about 3–4 minutes once they float. If frozen, add directly and cook 5–6 minutes or until heated through and tender. Use a slotted spoon to transfer cooked ravioli to the warm sauce or into a colander to drain briefly (reserve some cooking water).

Cook ravioli

Add cooked ravioli to the saucepan with the warmed tomato sauce. Gently toss to coat; if sauce is too thick, add 1/4–1/2 cup reserved pasta water to loosen. Taste and adjust seasoning. If desired, dot with butter and stir to melt into the sauce for shine.

Combine and finish

Serve ravioli family-style on a large platter or in bowls. Top with extra grated Parmesan and torn basil. Provide crushed red pepper on the side. Enjoy immediately.

Serve

all-purpose flour

large eggs

olive oil

fine sea salt

warm water (if needed)

ricotta cheese (whole milk)

freshly grated Parmesan

whole-milk mozzarella, finely grated

egg yolk

fresh parsley, finely chopped

fresh basil, finely chopped (optional)

freshly ground black pepper

grated nutmeg

yellow onion, finely diced

garlic cloves, minced

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

sugar (optional, to balance acidity)

red pepper flakes (optional)

fresh basil leaves

all-purpose flour (for dusting)

semolina or cornmeal (for dusting baking sheet)

large eggs (for egg wash)

cold water (for egg wash)

butter (optional, to finish)

extra grated Parmesan (for serving)

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

Prepare tortellini

While the pasta water heats, heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and starts to foam. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Increase heat to medium-high and add the ground beef to the skillet with the onions and garlic. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking. Drain excess fat if the pan is very greasy, leaving a thin coating for flavor.

Brown the beef

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and sugar if using. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to meld flavors.

Stir in the heavy cream and simmer 3–4 minutes more until the sauce is creamy and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Finish sauce with cream

Add the drained tortellini to the skillet with the sauce. Gently fold to coat the pasta. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, saucy consistency (use up to 1/2 cup). Cook together 1–2 minutes to let the tortellini heat through and absorb some sauce.

Combine with tortellini

Remove the skillet from heat and stir in 3/4 cup of the grated Parmesan until melted and incorporated. Taste and adjust seasoning. If desired, stir in lemon zest for brightness.

Transfer the tortellini to a large serving platter or keep in the skillet. Sprinkle the remaining 1/4 cup Parmesan over the top. Scatter chopped basil and parsley evenly over the dish.

Serve immediately family-style with extra grated Parmesan and crushed red pepper on the side. Leftovers keep well refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

cheese tortellini (fresh or refrigerated)

unsalted butter

lean ground beef

crushed tomatoes (canned, 28 oz)

beef broth

heavy cream

Italian seasoning

red pepper flakes

salt

black pepper, freshly ground

granulated sugar (optional, to balance acidity)

parmesan cheese, freshly grated

fresh basil leaves, chopped

fresh parsley, chopped

lemon zest (optional)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon; cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and Italian seasoning. Drain excess fat if necessary and transfer beef mixture to a bowl to cool slightly.

Cook beef and aromatics

Once beef is warm rather than hot, stir in ricotta, grated Parmesan, beaten egg, chopped parsley and adjust seasoning with remaining salt and pepper to taste. Mix until homogeneous. Taste and adjust salt/pepper. Chill filling in refrigerator 20–30 minutes to firm up for easier filling.

Combine filling

On a clean work surface, mound the flour and make a well in the center. Crack the 4 eggs into the well, add 4 tbsp water, 2 tsp olive oil and 1 tsp salt. Using a fork, gently whisk eggs while gradually incorporating flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, dust with a little flour; if too dry, add water 1 tsp at a time. Wrap dough in plastic and let rest at room temperature for 30 minutes.

Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick. If using a machine, start on the widest setting and gradually roll to thinner settings. Cut sheets into roughly equal rectangular pieces for forming ravioli (about 3" x 4" per ravioli) or to match your ravioli mold size. Place sheets on lightly floured trays while you assemble.

Roll and shape

If using wonton wrappers or pre-made ravioli sheets, skip dough-making steps. Keep wrappers covered with a damp towel.

Alternative: use store-bought wrappers

Beat 1 egg with 2 tbsp water to make an egg wash. Lightly dust one pasta sheet with flour. Place small mounds of chilled beef filling (about 1 tablespoon each) spaced roughly 1–1.5 inches apart. Brush a ring of egg wash around each mound to help seal.

Prepare egg wash

Lay a second pasta sheet over the filled sheet. Press gently around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel, or a sharp knife to cut individual ravioli. Press edges with fork tines to ensure a tight seal. Transfer finished ravioli to a floured tray and cover lightly with a clean kitchen towel while you finish the rest.

Seal ravioli

To freeze, arrange ravioli in a single layer on a baking sheet and freeze until firm (about 1 hour), then transfer to a zip-top bag. Cook from frozen, adding 1–2 minutes to cooking time.

Optional freezing

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add sliced garlic and sauté 1–2 minutes until fragrant and slightly golden (do not burn). Stir in tomato paste and cook 30 seconds. Pour in crushed tomatoes, add oregano, basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if desired. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 20–25 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm on the lowest heat setting until ravioli are ready.

Simmer

Bring a large pot of water to a rolling boil and add 2 tbsp coarse salt. Gently add fresh ravioli (do not crowd; cook in batches if needed). Stir immediately to prevent sticking. Fresh ravioli will float and be tender; cook 3–4 minutes after they rise to the surface. If frozen, add frozen ravioli to boiling water and cook 4–6 minutes or until heated through.

Boil ravioli

Using a slotted spoon, transfer cooked ravioli directly to the warm tomato sauce or to a skillet with 2 tbsp butter melted over medium-low heat. Gently toss ravioli in the sauce or butter to coat, 1–2 minutes, allowing sauce to cling. This step adds gloss and richness.

Finish with butter

Divide ravioli among serving plates or a large family-style platter. Spoon extra warm tomato sauce over top. Garnish with freshly grated Parmesan and chiffonade basil if using. Serve immediately.

ground beef (80/20)

garlic, minced

ricotta cheese

freshly grated Parmesan cheese

egg, large

dried Italian seasoning

water

garlic, sliced

crushed tomatoes (canned), 28 oz

black pepper

egg, beaten (for egg wash)

water (for sealing)

fresh basil leaves, chiffonade (optional)

freshly grated Parmesan, for serving

coarse salt (for pasta water)

Fill a large pot with about 5–6 quarts (5–6 L) of water and bring it to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Bring water to a boil

Add 1 lb dried fettuccine to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 8–12 minutes). Begin checking 1–2 minutes before the lower end of the time range.

Cook fettuccine

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside, keeping the pasta warm.

Reserve pasta water and drain

In a large, heavy-bottomed skillet or sauté pan over medium-low heat, add 1 cup unsalted butter. Once melted and foaming, add the 3 minced garlic cloves and cook gently for 30–60 seconds until fragrant but not browned (browning will make garlic bitter).

Melt butter and cook garlic

Pour in 2 cups heavy cream and raise heat slightly to bring the mixture to a gentle simmer (do not boil vigorously). Simmer for 3–4 minutes, stirring occasionally, to slightly reduce and integrate flavors.

Add cream and simmer

Stir in 1/8 teaspoon freshly grated nutmeg (if using) and 1 teaspoon freshly ground black pepper. Taste and add 1/2 teaspoon fine sea salt, but hold back if your cheeses are very salty—you can adjust later.

Season sauce

Lower heat to low. Remove the pan from direct heat for about 30 seconds to avoid scorching the cheese. Gradually add 2 cups grated Parmigiano-Reggiano and 1/2 cup grated Pecorino Romano in small handfuls, stirring constantly until each addition melts and the sauce becomes creamy and smooth. If the sauce seems too thick, stir in up to 1 cup reserved pasta water, a few tablespoons at a time, until you reach a glossy, coat-the-pasta consistency.

Temper and add cheeses

Taste the sauce and adjust salt and pepper as needed. Keep the sauce on the lowest heat setting, stirring occasionally to prevent separation.

Adjust seasoning

Add the drained fettuccine directly into the skillet with the sauce (or transfer sauce into a large warm serving pan). Toss the pasta with the sauce using tongs or two forks so each strand is thoroughly coated. If the sauce feels tight or too thick, add reserved pasta water 1–2 tablespoons at a time until the sauce clings smoothly to the noodles. This should take 1/4–1/2 cup depending on desired consistency.

Combine pasta and sauce

Transfer the coated fettuccine to a large warmed serving platter or divide among plates. Sprinkle with the additional 1/2 cup grated Parmigiano-Reggiano and 2 tablespoons chopped parsley. Serve with lemon wedges on the side for diners who want a bright pop. Grind extra black pepper over the top to taste.

Plate and garnish

Fettuccine Alfredo is best enjoyed hot and fresh. Serve immediately while sauce is silky. Leftovers can be gently reheated with a splash of cream or milk and a little butter to restore creaminess.

Serve immediately

dried fettuccine

kosher salt (for pasta water)

reserved pasta cooking water

freshly grated Parmigiano-Reggiano

freshly grated Pecorino Romano (optional, for sharpness)

fine sea salt (or to taste)

freshly chopped flat-leaf parsley (optional, for garnish)

freshly grated nutmeg (optional)

extra grated Parmigiano-Reggiano (for serving)

lemon wedges (optional, to brighten)

Bring a very large pot of salted water to a rolling boil. Add the mostaccioli and cook until 1 to 2 minutes shy of al dente (follow package for times). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook the pasta

While the pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef and crumbled sausage; break up with a spatula and cook until no longer pink and browned, about 6–8 minutes. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper as it cooks. Drain excess fat if there is more than 1 tablespoon.

Brown the meats

Reduce heat to medium. If using, add 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits; simmer 2–3 minutes until wine reduces slightly. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add 1 cup water or beef broth, 1 teaspoon sugar, dried oregano, dried basil, dried thyme and red pepper flakes. Bring sauce to a gentle simmer, then lower heat and cook uncovered, stirring occasionally, for 15–20 minutes to meld flavors. Taste and adjust seasoning with remaining salt and pepper.

Fold the drained pasta into the sauce in the skillet or combine them in a very large mixing bowl if your pan isn't big enough. If sauce seems thick, add up to 3/4 cup reserved pasta water, a few tablespoons at a time, until sauce coats the pasta evenly. Stir in 1/2 cup of grated Parmesan and 2/3 of the shredded mozzarella to help bind the mixture.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter. Spoon half of the pasta-sauce mixture into the prepared dish. Dot with spoonfuls of the ricotta cheese across the surface (about half the ricotta). Sprinkle with half of the remaining mozzarella and about 1/3 cup grated Parmesan. Add the remaining pasta mixture and spread evenly. Top with remaining ricotta (if desired), the rest of the mozzarella and remaining Parmesan, smoothing to cover.

Assemble for baking

Bake uncovered in the preheated oven for 20–25 minutes, until cheese is melted and sauce is bubbling. For a golden top, switch to broil on high for 1–2 minutes, watching closely to prevent burning.

Bake until bubbly

Remove from oven and let the mostaccioli rest 5–10 minutes so it sets for easier serving. Sprinkle chopped fresh parsley and optional fresh basil over the top. Serve hot with extra grated Parmesan on the side.

Cheese Ravioli (family Feast)

Beef Tortellini (family Feast)

Beef Ravioli (family Feast)

Fettuccine Alfredo (family Feast)

Mostaccioli (family Feast)

Spaghetti (family Feast)