Severino, Severino Pasta Mfg.
Severino Artichoke & Reggianno Ravioli
What it is
These are fresh, handmade ravioli filled with a savory blend of artichoke and Reggianno cheese. The pasta dough is typically made with flour and eggs, creating a tender yet firm casing for the flavorful filling. Each piece is carefully crafted to ensure a delightful bite. The combination of earthy artichoke and the sharp, nutty notes of Reggianno cheese offers a sophisticated taste experience.
How people cook with it
Fresh ravioli are a versatile ingredient that can elevate weeknight meals or impress guests. They cook quickly and absorb sauces beautifully.
- Tossed with a light butter sauce
- Served with a rich tomato ragu
- Finished with fresh herbs and Parmesan
- Added to a simple broth
To prepare, bring a large pot of salted water to a rolling boil. Gently add the fresh ravioli, ensuring they do not stick together. Cook for 3 to 5 minutes, or until they float to the surface and the pasta is tender. Drain them carefully, reserving some of the pasta water to help emulsify your sauce. Toss immediately with your chosen sauce and serve hot. Avoid overcrowding the pot, as this can lead to uneven cooking.
How it differs from similar foods
Unlike dried pasta, fresh ravioli have a more delicate texture and a shorter cooking time. The egg-based dough provides a richer flavor and a softer bite compared to semolina-based dried pasta. The filling is also a key differentiator, offering a distinct taste profile.
Who it is for
Home cooks looking for a quick and elegant meal solution will appreciate this product.
How to keep the rest
Refrigerate the ravioli immediately upon purchase. They are best consumed within 2 to 3 days for optimal freshness. If you need to store them longer, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to one month.