|Ravioli lovers, dinner-party givers, and foodies of all inclinations: It doesn’t get more exciting than this. The word “ravioli” typically conjures up the image of pleasant pasta pillows stuffed with some vague meat or cheese. Not any more! Be prepared to be blasted to a higher level of ravioli consciousness by the artisans at Nuovo Pasta. For years we have lusted after Nuovo Pasta’s visually stunning, palate-tantalizing ravioli. We have longed to introduce them to you, dear NIBBLE reader. Heck, we have longed to get our own hands on them, but have been limited to tasting them at trade shows. The unmovable obstacle has been that Nuovo sells its gorgeous products only to restaurants, caterers and distributors. But now, we all can buy the same amazing ravioli that the professionals do, and wow our families and guests in the way that diners are wowed at top restaurants. Our good fortune is thanks to Marx Foods, a distributor of gourmet products to fine food establishments. They’ve made their wares available to consumers nationwide, through their online store.||
A trio of gourmet raviolis: from the top, a regular round ravioli, a girasole (sunflower) and a pansotti (trainagle).
|As we sit here eating giant ravioli (a.k.a. ravioloni—a single piece is an entire first course), one stuffed with osso bucco and one with Point Reyes blue cheese (a prior NIBBLE Top Pick Of The Week), we are eternally grateful. There are plenty of regular-sized ravioli, too, but there is nothing “regular” about these beautiful pastas—triangular, round and rectangular, flecked, striped and marbled. They are stuffed with veal Bolognese, crawfish and andouille sausage, Grand Marnier roast duck, portabella mushrooms and Asiago cheese and dozens of other wonders. They’re irresistible, and will make your dinner parties the talk of the town. Read more and see all the photos in the full review. Pick your favorite and order a memorable first course for Easter dinner. And find more of our favorite pastas and sauces in the Pasta Section of THE NIBBLE online magazine. Want to know the difference between ravioli, ravioloni, girasoles, pansotti, sacchette and a hundred other types of pasta? See our Pasta Glossary.|
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