My Nonni's
My wife and children raved about your raviolis and sauce, they were delicious.
Mario S. - Sonoma, CA
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Italian Meat Ravioli with Veal, Pork & Beef

Cooking Instructions:

  • RavioliGently drop frozen My Nonni’s ravioli into 4 quarts of rapidly boiling water.
  • Do Not Add Salt (product is precooked).
  • Stir occasionally with a wooden spoon to avoid sticking.
  • Cook approximately 6 to 8 minutes, or until done to your preference.
  • Drain ravioli thoroughly with slotted spoon or in colander.
  • Serve hot with My Nonni’s Italian Meat Sauce. Garnish with freshly grated Parmesan cheese.

Handling Instructions:

  • Keep ravioli frozen until ready for use.
  • Reseal and return unused portion to the freezer promptly.


Pasta: Semolina, Durum Flour (Milled Durum Wheat, Ferrous Sulfate, Niacin, Riboflavin, Thiamine Mononitrate, Folic Acid), All Purpose Flour (Wheat Flour, Malted Barley, Ascorbic Acid, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid Added As Dough Conditioner), Pasteurized Eggs, And Water.

Filling: Cooked Veal, Cooked Pork, Cooked Beef, Swiss Chard, Pasteurized Eggs, Water, Parmesan Cheese (Made From Pasteurized Cow's Milk, Rennet, Bacterial Culture And Salt), Bread Crumbs (Flour, Salt, Water, Yeast, Spices), Unsalted Butter, Parsley, Black Pepper, Salt, Garlic, And Spices.

For family recipes using My Nonni's Italian Meat Ravioli click here.


From Tuscany with love