The Great Nuovo Pasta Survey

Looking at our cheesily romantic (and delicious!) heart-shaped raviolis in preparation for Valentine’s Day got us thinking about doing a Nuovo pasta survey.

Below are a host of entertaining comments left by readers trying to decide between our over forty varieties of artisan stuffed pasta.

Choosing their favorite pasta was clearly made more difficult by all the exciting flavor combinations on offer from rich and hearty osso bucco girasole gigante to delicate classic cheese ravioli, and just about every other flavor combination in between.

Add to that all the different shapes  we offer in addition to the hearts, like square raviolis, sacchettes (begger’s purses), and tortellonis and people were faced with an almost impossible decision.

Some of the most popular meat or seafood pasta choices (based upon entrant comments to this entry) were the Lobster, Herb & Crème Hearts, the Grand Marnier Roasted Duck Raviolis, and the Crawfish, Andouille & Roasted Pepper Ravioli Gigante.

The more popular vegetarian options appeared to be Black Truffle & Crème Raviolinis, Pumpkin Amaretti Sachettes, and the Point Reyes & Braised Fig Ravioli Gigante.




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241 Responses to “The Great Nuovo Pasta Survey”

  1. 1
    Skyler says:

    I would just die to have these. I have been working my little cold but off all week trying to make ravioli just right, and it would be a real treat to be able to have this!

  2. 2
    Grant says:

    My fiance would be tickled pink if this showed up at our door!

  3. 3
    Lys says:

    One thing that I have NOT been able to find all season is either Pumpkin or Butternut Squash pasta. I know I would LOVE to try the Pumpkin Amaretti – Sacchette. It might help a gal flash back to the days of New England.

    What a fabulous product!

  4. 4
    Yolanda says:

    That new line of raviolis look delish. I would love to try Lobster Herb, & Creme Heart-shaped Ravioli because of its unusual pasta color and shape. This would give a real nice touch for a romantic anniversary candlelit dinner.

  5. 5
    ChefBliss says:

    Lobster in Parsley Pasta- Ravioli Gigante OR the Garden Spinach & Toasted Sage – Ravioli Gigante would be my top two choices. Served with a thick and creamy mushroom gravy or just a dash of garlic infused olive oil. It would be hard to decide if I were going to have a great grilled steak or steak au poivre. And of course a leafy spinach salad with mushrooms, toasted pine nuts, and some feta. A fabulous meal!

  6. 6
    Lynne says:

    I would love Tortellini for a nice salad made with diced red onions, kalamata olives, halved cherry tomatoes, minced parsley and garlic and a simple dressing of extra virgin olive oil and freshly squeezed lemon juice.

  7. 7
    Sutee says:

    Crawfish, Andouille & Roasted Pepper for me. I absolutely love the Cajun twist (and the stripes).

  8. 8
    Tammy Chen says:

    Provolone & Prosciutto Tortelloni sounds very versatile (and delicious) in the recipes it could appear in. I think I’d make a light pomodoro sauce, add chopped cherry peppers, peas, and herbs, and top with more provolone during baking. Add a balsamic vinegar and herb marinated steak, and sauteed broccoli rabe with pressed garlic and olive oil on the side and I think I’d have a hit on my hands! 😀

  9. 9
    Olga says:

    OMG, this sounds so absolutely delicious! I’d love this one: crawfish, andouille & roasted pepper ravioli gigante.
    Or really anything I can get my hands on 🙂

  10. 10
    Amy says:

    I love, being a Louisianian, the crawfish, andouille and roasted pepper ravioli! 🙂 So cool!

  11. 11
    Joan Nova says:

    What a great selection of fillings! No sense being dainty about this — I’d go for the ‘gigante’ veal bolognese filling though truth be told, I’d be ever so grateful to try any of them. Especially intrigued by Grand Marnier Duck and Osso Bucco.

  12. 12
    Nick says:

    I think I would kill a man for some of the Grand Marnier roasted duck ravioli. I love duck, and the citrus in both the filling and the pasta would make a really interesting counterpoint to any kind of sauce.

  13. 13
    Stacey Snacks says:

    I would love to try the artisanal striped raviolis.
    I have some great ideas for sauces!

  14. 14
    Shylah says:

    I’d love to try the marbled parmigiano ravioli – cheese and nutmeg are SUCH an awesome combo!

  15. 15
    Erica says:

    Mmmm.. such a difficult decision. They all look amazing! But the Lobster in Parsley look amazing – I think they’d go wonderfully with a nice light cream sauce.

  16. 16
    Leslie Mayorga says:

    OH My Gosh, these looks so FABU! I would Choose the FIRE Roasted RED Pepper and Smoked Mozzarella Ravioli Gigante! Why? Because I am a Vegetarian, and these just looks so Delicious! I am also choosing these because they would be served on my 25th Wedding Anniversary! FIRE Roasted RED Pepper… Oh boy, that is sure to evoke some Romance! I would serve these with a Very light Fresh tomato sauce and some Delish Red wine, a Fresh Green Salad, and let the Romance happen!
    Great Giveaway!
    Leslie
    LeslieVeg@msn.com

  17. 17
    Rachel says:

    These look fantastic.

    I would love the mushroom and herb gigante ravioli. Boiled then sauteed with some oil and greens – YUM!

  18. 18
    Marci says:

    I really would enjoy sharing the heart shaped pasta filled with Lobster Herb or even maybe the Goat Cheese and Asparagus with my family. It would be great to show my Love!

  19. 19
    Derek says:

    I would absolutely love to try the heart-shaped goat cheese and asparagus hearts ravioli. I rarely deviate from the standard cheese- or meat-filled ravioli available at my local grocery store, and the mere thought of goat cheese and asparagus inside a pasta pouch makes my mouth water.

  20. 20
    Jo says:

    I’d choose the Lobster & Crab – Large Round Ravioli and serve them in a light cream based sauce laced with Pernod. MMMM 🙂

  21. 21
    Cathlyn Pozdol says:

    I would love to try the Crawfish, Andouille & Roasted Pepper – Ravioli Gigante. The combination of crawfish and sausage with peppers would be devine! *s*

  22. 22
    Nancy Goldstein says:

    I would love to try the Mascarpone, Smoked Chicken & Pine Nut – Ravioli Gigante. The combination sounds just wonderful. This is a great website!

  23. 23
    Lauren Kendzierski says:

    Honestly? How could you decide? I think 40 varieties sounds like a long weekend of pasta-sauce-experimentation! (with wine of course)

  24. 24
    David Millar says:

    I would love the Spinach, Ricotta & Mozzarella Pansotti. I rarely get the opportunity to cook pasta (beyond 10 cent ramen noodles) and the bright colors would definitely brighten my day. Plus spinach is one of my favorite foods, so this would be prefect for me, and a great treat to share with my friends.

  25. 25
    Daniel Rubinow says:

    The Gorgonzola Sacchettes look great! I love a stuffed pasta that’s stuffed with a LOT of good things. I can’t wait to try them.

  26. 26
    Rina says:

    The pansotti look absolutely stunning–the sundried tomato and roasted eggplant one in particular looks like it could be a Missoni sweater. But it’s ultimately the inside that counts, so I think I’d love to curl up with a bowl of the lobster and squid ink ravioli gigante. <

  27. 27
    Phil says:

    I’d be most interested in the Point Reyes with braised fig. That flavor has a lot of serving possibilities, and I think it would be interesting to just drizzle them with honey and toasted walnuts.

  28. 28
    Michele says:

    Truffles with my pasta — what could be better. With a beurre noisette, sea salt and a little thyme. Nothing more necessarily to make a perfect meal.

  29. 29
    Tara says:

    I think I could actually invade a small nation for Black Truffle & Creme Raviolini. But then again, I do love me some goat cheese, so I’d do battle for the Goat Cheese, Roasted Tomato & Herb Large Round Ravioli, as well.

  30. 30
    Gretchen Healey says:

    I would choose the Cremini and Portabello Pansotti and serve it with a light, creamy truffle sauce (though I was sorely tempted by the Pumpkin Amaretti Sacchette). Mushrooms are so earthy and decadent, I’d love to just take it over the top by adding truffles and then finish it with the last surviving thyme from my garden.

  31. 31
    The Food Hunter says:

    What an awesome giveaway. I would love the opportunity to try any of these. If I had to pick one I would pick the Grand Marnier Roasted Duck. I love the idea of it being encased in an orange flavored pasta. I think I would dress these lightly with some really good olive oil. I wouldn’t want to mask the taste of the ravioli with a hearty sauce. Thanks so much!

  32. 32
    Brittany says:

    As a huge fan of sweet potatoes, I’d love to try the Sweet Potato & Pecan Raviolo Gigante! I’m sure that this could be a fabulous spring dish, despite its cold weather connotations!

  33. 33
    Charley says:

    I have a large mix of vegetarian and omnivore friends and it’s hard to find food to please everyone. I have no doubt that the black truffle and creme raviolini would please everyone!

  34. 34
    Carole Resnick says:

    Tomorrow is my 64th birthday. The ravioli would be a great birthday gift.

  35. 35
    Argentee says:

    They all look wonderful! I’d have to try the heart-shaped lobster ravioli though. The color is wonderful, I adore lobster, and the shape would make it perfect for a romantic weekend alone with my husband.

  36. 36
    leslie says:

    heart shaped lobster raviolis for valentine’s day of course!!! xoxoxo

  37. 37
    Sally Sibthorpe says:

    The description of your Pumpkin Amaretti Sacchette pretty much makes me drool. This is one that I’d love to try!

    A brown butter sauce and a little parmesan would dress it up nicely.

  38. 38
    Jean D. says:

    I’d love to try Marx Foods’ “Provolone & Prosciutto Tortelloni.” This product provides my three essential “P” vitamins for the day: Provolone, Prosciutto, and PERFECTION.

    Marvelous giveaway. Thanks!

  39. 39
    magpie says:

    I think I’d pick the pink Ricotta, Mozzarella & Asiago Heart-shaped Ravioli – because my 5yo girl would LOVE that – it’s pink, it’s heart-shaped, it’s perfect!

  40. 40
    Toni says:

    I honestly cannot choose. I’d be honored and delighted to try any of these being that I live very simply.Good luck to all. Be well, blessed and richly full of pasta 😉

  41. 41
    Elaine-The Gourmet Girl says:

    Varying the shapes of pasta in a dish is a wonderful way to allow sauces to stand out. Nooks and crannies allow little pockets of sauce to infuse with fillings when you bite them. I especially like sacchettes as they can float in a pool of flavors or you can dip them, which a lot of people don’t consider.
    Of course one can’t overlook novelty shapes to tie in with special occasions, such as heart raviolis.
    Parents if your child is learning about geometry, what better way to sneak in a lesson than with the traditional shapes and the non-traditional triangle.
    A wonderful collection to choose from. Bon appetit!

  42. 42
    Danielle says:

    Wow! All og these varieties look amazing! Among my favorites are the Wild Mushroom and Herb Ravioli, the Lobster and Parsley ravioli, the Provolone and Prosciutto Tortelloni, the Goat Cheese,Roasted Tomatoe and Herb Lg. Rounds, The Lobster and Crab Large Rounds and finally the Black Truffle and Cream Raviolini. Thanks for the chance to win these.

  43. 43
    Rocky-cat says:

    Being a Southern girl, how could I say no to Sweet Potato and Pecan?

    But how could I also not try a ravioli with Point Reyes blue, roasted duck, or a pear and cheese sachette (with toasted walnuts and blue cheese, of course).

    You’re making this too tough.

  44. 44
    Marcella Wright says:

    The gigante squares with lobster in parsley ravioli…need I say more…lobster is a favorite of mine…what a feast with grated parm-reg freshly grated on top…yums!!

  45. 45
    Renee says:

    I would love to try every single ravioli you sell, but if I had to choose one, the Point Reyes & Braised Fig sounds perfect!

  46. 46
    Veronica says:

    Definitely the Grand Marnier roasted duck large rounds.Grand Marnier and duck??? Two of my favorite things.

  47. 47
    Betty Hakes says:

    I would love to try the: Goat Cheese, Roasted Tomato & Herb – Large Round Ravioli

  48. 48
    Sarah says:

    I would love to try the Black Truffle and Creme Raviolini – looks delish!

  49. 49
    Lo says:

    Oh, wow. Those lobster & crab ravioli are calling my name (great color!)… or maybe the Grande Marnier duck ravioli (great flavor!)

    *drool*

  50. 50
    John Donovan says:

    I would absolutely love to try the Black Truffle and Creme or the Lobster & Squid Ink Pasta. They sound amazing.

  51. 51
    Carolyn Gonzalez says:

    Wow they all look so good. But I think my choice would be the Fire Roasted red pepper and smoked mozzarella ravioli gigante! I like the idea of the spice and the smoked cheese. YUMMO

  52. 52
    Joelen says:

    Pumpkin Amaretti – Sacchette – the flavors sounds wonderful together and to me, perfect any time of year!

  53. 53
    Brianne says:

    Definitely the Lobster Herb & Crème Heart Shaped Artisinal Ravioli for me….I hope I win!!! 🙂

  54. 54
    Becky says:

    I would love to try ANY of these….the Black truffle one caught my eye, but so did the lobster and crab one.

    I would literally die to get these free! Thanks for the opportunity

  55. 55
    Falon says:

    All of these look amazing!!! It is definitely a tossup between the Goat Cheese and Asparagus Heart-shaped Raviolis and the Butternut Squash – Giante. If I had to choose one it would be the Butternut Squash ones. I have been cooking with butternut squash a lot lately (butternut squash french fries are my new favorite side dish) and I would love to try it in ravioli form.

  56. 56
    Siyi Zhang says:

    I would love to try the crawfish 🙂

  57. 57
    Daniel Myers says:

    The Point Reyes & Braised Fig sounds like a fantastic combination – I’m always looking for something new and funky.

  58. 58
    Jo Schwartz says:

    I am overwhelmed. I had no idea there were so many shapes, sizes and flavors of ravioli in the world. How does a person even begin to know which ones are good with so many unique flavors. My son graduates this spring, however, so I would most likely go with a bolognese ravioli as something most people would enjoy at his party. I haven’t won any of them yet, but thanks for the contests!

  59. 59
    Lorelei says:

    I’d love to try the Point Reyes and braised fig ravioli gigante!

  60. 60
    Shirley Pinczewski says:

    Heart Shaped Ravioli. It’s almost Valentines Day and I’ve yet to get my husband a Valentine’s Day gift. In fact, it’s our first Valentine’s Day together and I always do the cooking. It’s a perfect pasta for us cheesy cheese-lovers.

  61. 61
    Spoodles says:

    I’d choose the 4 cheese sacchette. I’ve never seen those before! I have to learn to make those, but I’d like to try some first.

  62. 62
    Diana says:

    I would have to go with the crab and lobster round ravioli. I adore seafood and I love the bright red contrasting the black. It’d be perfect in a white sauce!

  63. 63
    Josh says:

    I would love to try some of the Spinach, Ricotta & Mozzarella triangles. They sound really tasty!

  64. 64
    Pam says:

    Frutti Di Mare – Girasole Gigante – these sound amazing!

    With a wonderful white sauce or a fiery marinara, I think these are more versatile than many would give them credit for, and I’d love to try them and see what I can come up with!

  65. 65
    Kim says:

    Oh, definately the Goat Cheese and Asparagus Hearts. We have an anniversary the March 15th, we eat mostly veggie and he recently had heart surgery. What a perfect way to celebrate. But for the sauce, hmm, the head spins!

  66. 66
    Paul says:

    Would love to try the lobster and crab round ravioli – altho all sound heavenly! Would gather the gang of family and friends together for an unbelievable taste treat!

  67. 67
    J. Swoboda says:

    I love agnolotti; would be extra dreamy with a lobster sauce…

  68. 68
    Gwyn M says:

    The beggers purses would be amazing for a dinner party!

  69. 69
    Debra Shapiro says:

    Tri-color tortellini with caranelized onions, roasted winter squash and goat cheese!

  70. 70
    Mary Lynn Hayes says:

    Pumpkin Amaretti – Sacchette

    This pasta sounds amazing! what a unique combination and shape!!

  71. 71
    Courtney Nzeribe says:

    How can I decide? They all are so original. Here’s what I would wish for by rank:
    Grand Mariner Raosted Duck
    Lobster and Crab
    and the Pumpkin Amaretti Sachets.

  72. 72
    Regina says:

    These ravioli are beautiful. I’d love to try the Frutti de Mare.

  73. 73
    Allison says:

    I would love the the pear and cheese satchels. I would fry some of them for a delicious appetizer because there is nothing better than friend cheese. And then, I would love to serve them boiled with a very light port demi-glaze sauce alongside a beautiful steak. I think it would make an interesting and delicious stand-in for potatoes.

  74. 74
    Susan says:

    The Lobster Herb, & Creme Heart-shaped Ravioli sounds wonderful!

  75. 75
    Paula says:

    What a special treat it would be to serve our inn’s guests your BLACK TRUFFLE AND CREME RAVIOLINI. They’re sure to come back for more!

  76. 76
    Mary says:

    I would love to try the Lobster in Parsley Pasta with a basil and brown butter sauce. The pastas all look delicous!

  77. 77
    missy says:

    Sundried tomato and vegetable pansotti! Wrapped in ricotta, it sounds soooo good. That, and it’s pretty. I wouldn’t do too much, serve with a side salad and mix it in a flavored oil, and let the ravioli’s flavor shine.

  78. 78
    Lindsay says:

    I make an awesome 5 cheese pasta bake and the Festivo Tri-Color Tortelloni would be perfect for it…Its the ultimate comfort food

  79. 79
    Austin says:

    Sacchette?! What is this? What does it taste like? How can I make this into an incredible meal? GIVE ME THE OPPORTUNITY TO FIND OUT PLZ!!!

  80. 80
    Bernie Kilkelly says:

    I would like to try the Beggar’s Purse — delicious and also very appropriate for these tough economic times!

  81. 81
    Teran says:

    The heart shaped pasta would look wonderful in a nice tarragon and ouzo white cream sauce. Acutally they all look DELICIOUS!

  82. 82
    Cheryl says:

    All of the varieties look wonderful. I adore seafood and think I would have to choose the Lobster and Crab Ravioli. Along with seafood filling, they’re really “cute”.

  83. 83
    Earl says:

    Black truffle raviolini please!

  84. 84
    Bridget says:

    You’re right, choosing just one isn’t easy.

    I’m most interested in the lobster filled raviolis, especially the Lobster and Crab round ravioli, because they’re the ones I’m most likely to make myself. Also because they sound delicious.

  85. 85
    megan pires says:

    The Lobster, Herb, & Crème Heart-shaped Ravioli made my heart skip a beat. Oooh, do you think I could be so luck to actually win? Hope so!!!

  86. 86
    Susan Purdue says:

    All of your raviolis look so delicious! I would be hard pressed to choose just one! I think your prize should be five 1-pound bags of any kind you like!

  87. 87
    MaryAnne says:

    The osso buco round raviolis…why? I LOVE osso bucco!!

  88. 88
    ttfn300 says:

    I haven’t tried making my own pasta yet, so this would definately be an indulgence! so many good choices… maybe the pumpkin amaretti sacchette with a browned butter sauce. yeah, that sounds like heaven!

  89. 89
    Carla says:

    Oh man, so hard to choose! I did enjoy the concept of the goat cheese and asparagus heart-shaped raviolis.

  90. 90
    Laura says:

    I would most like to try any of the mushroom or winter squash raviolis– I saw too many to list! I am waaay too lazy to make my own raviolis–these look fantastic!

  91. 91
    Veronica says:

    Nothing says “love” like heart-shaped coconut shrimp ravioli — yum!

  92. 92
    Patsy Kreitman says:

    I would be in pure heaven if I won and could try the lobster and crab ravioli! I don’t think it should be covered with a heavy sauce, but something light that would not interfere with the amazing ingredients inside the ravioli!

  93. 93
    Winnie says:

    The heart ravioli sounds fab!

  94. 94
    Greg says:

    I am the kind of cook who generally prefers to make things myself. I do have exceptions though. Sausage is an exception, Peking duck is an exception, and Ravioli is an exception.

    These are exceptions because no matter how hard I try or how diligent I am, I simply cannot make them any better than those I buy from quality purveyors like yourself.

    That‘s why I am choosing your Lobster & Squid Ink & Egg Pasta- Ravioli. This is the perfect choice because I am planning a blog post honoring a recent trip and highlighting the foods of the Aegean Coast, and Dalmatian Islands.

    Squid ink is an ingredient we encountered multiple times in so many restaurants on this trip. It definitely falls into the category of something better bought than made myself.

    If I am chosen to receive these Raviolis I plan to include them in the menu and dinner party I will write about in my blog http://www.sippitysup.com.

    Thanks, GREG

  95. 95
    Ben says:

    I’d love to try sacchettes just because they look so cute! What an amazing selection of pasta.

  96. 96
    Stephanie M Finn says:

    The Point Reyes and Braised Fig ravioli gigante sound fantastic–I would serve them over a bed of spicy arugula and thinly sliced prosciutto with a drizzle of honey and sprinkle of finely chopped pecans.

  97. 97
    Katie says:

    Although the shape of the sacchette really fascinates me, I think I’d have to go for the lobster ravioli. Probably the squid ink one. Irresistible!

  98. 98
    BDMACCHEF says:

    I’M LIKING THE IDEA OD THE CRAYFISH RAVIOLI, WITH A BROWN BUTTER SAUCE AND A BIT OF CITRUS TO ROUND IT OUT AND SPIKE IT UP, NOTHING LIKE A GOOD FISH AND PASTA DISH.

  99. 99
    Mark Krukar says:

    I love duck so the Grand Marnier Roasted Duck Round Ravioli is the one I want to try!

  100. 100
    Teresa says:

    The Pear & Cheese – Sacchette looks awesome. Pears are my favorite fruit and serving this with a gorgonzola sauce as recommended would make an outstanding first course.

  101. 101
    Donna Bardocz says:

    Actually I want to try all of them. 🙂 The hard part for me will be deciding which ONE I will pick if I am the winner of your awesome Nuovo pasta giveaway!

    I found a really good sounding recipe online for making a Walnut Sauce for Ravioli that I would love to try:

    Ingredients:
    • 1/2 cup of minced walnut meats
    • 1 1/4 cups (300 ml) milk
    • 3 tablespoons butter
    • 4 tablespoons flour
    • Salt and ground white pepper to taste
    • About a 1 1/2 pounds (700 g) fresh store-bought or home-made ravioli or other meat-free stuffed pasta (NUOVO PASTA 🙂
    Preparation:
    Make a béchamel sauce by melting the butter in a small pot and carefully stirring in the flour. Continue cooking over low heat till the flour’s lightly browned, then, slowly add the milk in a thin stream, stirring briskly to keep lumps from forming. If they do (and they may well), stop adding milk, remove the pan from the fire, and stir the mixture till the lumps are gone before adding more milk. When you’ve added all the milk, season with salt and pepper and continue cooking, stirring gently, till the sauce thickens (this will take several minutes). Then add the walnuts.

    You can also make the béchamel sauce in a microwave oven: melt the butter and stir in the flour, then stir in the milk and the salt and pepper. Heat the sauce over high heat for 2 minutes and stir it briskly till most of the lumps are gone. Heat it for four more minutes at medium power, stirring after two, then stir in the walnuts and heat a last minute. Let it sit for a couple of minutes.

    In either case, cook the ravioli in boiling salted water, drain them, and carefully stir the sauce into them to keep them from breaking.

    This volume of sauce will be sufficient for enough ravioli for 4.

  102. 102
    Beth says:

    Goat Cheese and Asparagus Heart-shaped Raviolis is my choice. sounds delightful! and so romanic!!

  103. 103
    Jimmy says:

    I love butternut squash pasta. I would love to serve it with a vodka tomato sauce.

    And if I were a bodybuilder I would want to have Testosteroni!

  104. 104
    JennDZ_The LeftoverQueen says:

    I would choose Black Truffle & Creme – Raviolini

    I have never tried truffles before and would love to have the experience!

  105. 105
    ann says:

    i’d choose the Point Reyes & Braised Fig, simply because i love the combination of figs and good cheese. the choice was hard though!

  106. 106
    Kiki Hart says:

    Would love to try the Wild Mushroom and Herb, I would probably eat them as they are…….or when I win you could suggest a sauce. The products you offer make me say “I’m not worthy, I’m not worthy” BUT hopefully I will be lucky!!!! Smiles, Kiki

  107. 107
    Meg says:

    I would love to try the pansotti. The colors are amazing, the shape is so different… I think these would be just incredible with a scampi-style sauce to show off the visual feast!

  108. 108
    Laurie Constantino says:

    I’d pick the black and red striped Lobster and Crab Stuffed Ravioli. These beautiful ravioli should have pride of place, so I’d dress the ravioli with a simple garlic, butter, and parsley sauce. To round out the meal, I’d serve a crisp green salad with crusty bread for mopping up every bit of sauce.

  109. 109
    colloquial cook says:

    I am very curious about the porcini agnolotti! I know, not terribly innovative, but I can’t get enough of funghi porcini!

  110. 110
    Kerry Shelby says:

    After reviewing your array of raviolis, I am most interested in trying the Cremini and Portabello Pansotti. I have been consuming an abundance of mushrooms this winter. Anything with mushrooms is all I need satisfy me. Happy Valentines Day. You really have an incredible assortment of products.

  111. 111
    Rosie says:

    The osso bucco girasole gigante sound delicious. Now I need to go eat.

  112. 112
    Becky and the Beanstock says:

    I know, I know. You’ve got all these fantastic raviolis to choose from, and you know what I’d take? The Lobster and Crab Round Ravioli. Why? I can’t resist the colors. I’d have to do something really beautiful with them, to be sure!

  113. 113
    Dawn says:

    I love the look and shape of the Spinach, Ricotta & Mozzarella – Pansotti. The two things that come to mind immediately are frying and using a balsamic brown butter sauce. For frying the pansotti are the perfect shape for dipping. For the balsamic brown butter, it compliments many flavors and is my favorite quick sauce to make.

  114. 114
    Carly says:

    They all sound amazing, but the Point Reyes and Braised Fig Ravioli Gigante? Now that’s just insane! I’d scale Mt. Everest for just one bite.

  115. 115
    Valerie Serra says:

    I’d love the Lobster & Crab Large Round Ravioli…they sound Yummy and what a great presentation they would make serving my family!

  116. 116
    jennifer says:

    the lobster rav would be my husbands dream!!

  117. 117
    Kristin says:

    Really? How can you choose? Winning would be the easy part, deciding which ravioli would be impossible. But, since you asked…the point reyes and fig OR the osso bucco would be at the top of the list at The Schell Cafe. Thanks for the chance to win!

  118. 118
    mike says:

    Spinach, Ricotta & Mozzarella would be my pick right now, but there are SO many to choose, it is difficult to pick just one!

  119. 119
    Amy says:

    I would love to try the Lobster Herb, & Creme Heart-shaped Ravioli. I love the shape and the bright red color. It not only sounds tasty it looks beautiful!

  120. 120
    Mary Marlowe Leverette says:

    There is no stain I’d like to remove from the front of my shirt more than Point Reyes & Braised Fig – Ravioli Gigante. Figs and Bleu Cheese – no need to say more.

  121. 121
    Colette Marine Lindemann says:

    Oh, this one’s easy. I want the Crawfish, Andouille & Roasted Pepper Ravioli Gigante. My husband and I are big fans of Creole and Cajun food, and we spent a good part of our honeymoon in New Orleans. Our first anniversary is in April, and this would make one heck of an anniversary dinner!

  122. 122
    Kimberly says:

    Yum. Marbled Parmigiano Ravioli – Large Round Ravioli.

  123. 123
    Kasey says:

    Provolone & Prosciutto – Tortelloni — and I am starving now !!!

  124. 124
    Dorothy says:

    All of the varieties sound delicious, but I’d probably be the most excited to try some lobster ravioli!

  125. 125
    Jessica P says:

    I don’t think there is one that I don’t want to try- but the top of the list would be the balck truffle and cream raviolini!

  126. 126
    Shannon says:

    What could be more romantic than sauteing the cheese filled hearts with some cherry tomatoes and sliced mushrooms and diced shallots and drizzling the whole deal with some white truffle oil? Paired with some pinot noir and enjoyed by candlelight, these would be a food porn fantasy come true!

  127. 127
    Michelle says:

    I love pasta, and some of these sound so delicious! I’d pick the Pear and Cheese Sachette to try first, but I’d love to try most of them.

  128. 128
    Nick says:

    The black truffle and cream raviolini sound delicious.

  129. 129
    Betty says:

    The Wild Mushroom & Herb Ravioli Gigante sounds delicious though it was tough choice. The Osso Bucco Ravioli was next on my choice list.

  130. 130
    Jo says:

    Everything looks so D.E.L.I.C.I.O.U.S . But if I had to choose would love to try the Lobster Squid Ink & Egg Pasta Ravioli. Thanks

  131. 131
    Nichole says:

    I have never seen such creative shapes of pasta. I would love any of them but the heart shaped one looks especially inviting especially for Valentines Day. I would love to try it in a rich cream sauce (but I’ll use a low fat recipe). I have never had such an extravagant pasta, even spending 3 years in Naples, Italy!

  132. 132
    Teresa says:

    I would love to have some of the Frutti di Mare raviolis. They look so delicious!

  133. 133
    Annie says:

    Sundried Tomato & Roasted Vegetable – Pansotti…

    Roasted eggplant & red peppers with garlic and olive oil are mixed with capers, sundried tomato and caramelized onion, then folded into a blend of ricotta, mozzarella and sharp pecorino romano.

    sounds DIVINE!

  134. 134
    laura says:

    i’d like to try the Sweet Potato & Pecan – Ravioli Gigante because they’re the only ones that might possibly be vegan

  135. 135
    Ron G. says:

    Why would I like to have something like this? I’d like to have a dinner party with a ravioli sampling, paired with a variety of sauces! …and I’m sure my friends would love it too!

  136. 136
    sous chef says:

    Wanted to win the fresh truffles – pasta will do

  137. 137
    Lori Lynn Stokoe says:

    This is terrific! I did a blog post way back on Dec. 1, 2007 featuring Nuovo Crab and Lobster Ravioli with a Tarragon Lemon Cream. Love the colored stripes! It makes a striking presentation and was delicious to boot!
    Lori Lynn

  138. 138
    Anthony Baldini says:

    Being a glutton, I like my food big so naturally I’m hoping for one of your girasole gigante varieties. Now the choice gets tough. I really like the sound of the osso bucco, but I’m probably leaning towards the frutta di mare. Tough choice!

  139. 139
    Marc @ NoRecipes says:

    That’s a tough call. I just spent no less than 20 minutes hmming and hahing over which one I’d want the most. It really comes down to one I’d probably never actually make from scratch myself which would be the Lobster & Squid Ink & Egg Pasta. I think this would be fantastic tossed with some yuzu butter, or served in a Japanese dashi stock with with a chiffonade of green shiso.

  140. 140
    Julie says:

    All you pasta looks amazing! I would love to try the crawfish, andouille & roasted pepper ravioli gigante. Those sound amazing!

  141. 141
    Sabrina says:

    Justin – I would have all of the single girls over to eat the heart shaped raviolis.

  142. 142
    Barnes says:

    Your site is delicous. If I win, I would love the Tri-Color-Tortellini to serve with my homemade meat sauce. Thanks. -Jen

  143. 143
    cheffjonny says:

    Oh man! I need to beta recipe test for this company! I love all their giveaways!Marxfoods rocks…I’m all over the agnolotti de porcini with a truffle & sage brown butter & fried prosciutto!

  144. 144
    Tammi Velez says:

    I would choose the Pumpkin Amaretti Sacchettes because I love pumpkin filled pastas and they look quaint and special. It would be fun to make them and fun to eat them.

  145. 145
    Kristacular says:

    Oh my! So many choices, but I think I’d enjoy the Spinach, Ricotta & Mozzarella – Pansotti ! I love the colors!

    YUM!

    Thanks!

  146. 146
    Angela Ochoa says:

    I would appreciate the ‘Osso Bucco Girasole Gigante’
    on my families plate! I’d serve it with a port wine
    demi-glace and a side salad.

    Thanks, for this opportunity…

  147. 147
    AJ says:

    ohh i would love to try
    something with the Sacchette for my girlfriend.

  148. 148
    Christal says:

    I would Love to try Point Reyes & Braised Fig – Ravioli Gigante!

  149. 149
    Dawnie2u says:

    It would definitely be the Frutti Di Mare – Girasole Gigante. Bay scallops and shrimp…yum!

  150. 150
    Ronna Farley says:

    My husband and I will love the triangle raviolis! Please let me win! I can’t wait to get them!

  151. 151
    Lesley says:

    Your line of ravioli looks delish – I would dearly love to try that procini mushroom agnolotti or the lobster-herb and creme heart-shapped ravioli. I would serve them in a salad with truffle infused balsamic vinegar and truffle infused balsamic olive oil, grapes, and fresh leafy greens. Also in home-made Italian-style wedding soup.

  152. 152
    Pamela Newberry says:

    Osso Bucco Ravioli sounds fabulous! I could serve it to my husband for our anniversary next month…

  153. 153
    Donna Noel says:

    Oh yummy – I want to try the pumpkin beggar’s purse. The Pumpkin Amaretti – Sacchet have got to be just heavenly…….

    Thanks for giving us a chance to try.

  154. 154
    Gisele Phipps says:

    I would love to try the Coconut Shrimp Hearts — romantic, sexy and reminiscent of trips to tropical islands. I think they would be the ultimate in seduction food for our mental tropical getaways within our own icebound home on a not-so-tropical island in Maine.

  155. 155
    karen says:

    the heart shaped lobster ravioli would be great..it is husband’s fave and he had it on our first date over 6 years ago…it always brings back such great memories..

  156. 156
    MJ says:

    The pasta with the eggplant sounds amazing!

  157. 157
    Katie says:

    Oh I would love just about anything! Osso Bucco, the Grand Marnier Duck, anything!!! What an amazing site you have!

  158. 158
    Theresa Gonzalez says:

    My boyfriend and I eat a lot of pasta. It’s such a wonderful thing because there are so many different kinds and you can have it so many different ways. I would be absolutely ecstatic if I were to receive the lobster and crab raviolis. All of your flavors look wonderful!

  159. 159
    Shannon K. Wendt says:

    As soon as you said the word “fiery” I knew I wanted to try the “crawfish, andouille & roasted pepper ravioli gigante”.

    The hotta the betta, baby!

  160. 160
    Alyssa says:

    How can you be expected to choose just one…they all look so delicious! But my husband comes from a big Italian family and he loves traditional Italian food, so I think he would really like the Marbled Parmigiano Ravioli. Yum!

  161. 161
    Bridget says:

    Oh, one of the heart-shaped varieties, definitely! They are SO SWEET!!! I think I’d chose the lobster ravioli since that is something I would never make myself. 🙂 Fingers crossed! 🙂

  162. 162
    sarah herman says:

    I am in final semester of a culinary arts degree. What beautiful products! I definately would be interested in pear and cheese sachette, what a wonderful appetizer or served with a cheese course. I would also love to have the truffle square ravilios. Yum would be great with a brown sage butter sauce. Simple, to let the flavor of the truffle shine!

  163. 163
    John says:

    Crawfish, Andouille & Roasted Pepper. With a gumbo sauce.
    This pasta is really beautiful.

  164. 164
    Michelle says:

    It’s impossible for me to choose just one. I’d LOVE to try any of the following: Sweet Potato & Pecan Ravioli Gigante; Grand Marnier Roasted Duck Large Round Ravioli; Portabello & Asiago Large Round Ravioli, Cremini and Portabello Pansotti; Coconut Shrimp Hearts; or the Pear & Cheese Sacchette.

  165. 165
    Athena Russell says:

    I would love to try the crawfish, andouille, & roasted pepper ravioli gigante. My boyfriend keeps promising to take me to New Orleans, but I think eating these ravioli will be the closest I’ll get to tasting New Orleans cuisine. Yum!

    I would serve these with some melted butter, grated cheese and a sprinkling of sage. I don’t want to cover them in a heavy sauce because I want to be able to taste the flavors in the ravioli.

  166. 166
    Tabetha says:

    I would LOVE to try Osso Bucco Girasole Gigante pasta. I have heard so much from my husband about how yummy Osso Bucco is but I have never had the opportunity to try it. How wonderful to have it with my favorite food, pasta!

  167. 167
    Molly Frieri says:

    I would love to try any of the heart shaped raviolis and serve them to my wonderful Italian husband!!!

  168. 168
    Michaela Flynn says:

    I “heart” these raviolis! I can’t wait to win them 😉

  169. 169
    sue krokosky says:

    i believe ravioli with roasted pepper or cheese would be great at a party.you could have many different kinds.what a party,mark the dish with the correct filling. then everyone could choose,what a night of eating. cheers

  170. 170
    Chris says:

    I would make an heirloom tomato checca sauce to go with the Four Cheese Sacchette. Somewhat reminiscent of a caprese, the flavors of the cheese and fresh tomato are a perfect complement. The coarsely chopped tomatos in the checca will bring some additional texture, bridging between the smooth cheeses and the elasticity of the pasta.

  171. 171
    Vicki Kessler says:

    This is the best yet! The tortellonis would be my choice as I’m a cheese lover! I would pair this delight with a good Italian wine and introduce the meal to our friends and family that think Mexican food is THE menu of the day in Austin.
    THINKING ITALIAN,
    Vicki Kessler

  172. 172
    Jessica Dennis says:

    The Goat Cheese and Asparagus Hearts sound amazing. I absolutely love goat cheese and have never had it in pasta, btu this sounds delicious.

  173. 173
    Becca Riley says:

    I’m not sure I can choose just one. They all sound good. I think some of the striped ones or the heart shaped red ones would be great, because I’d have an easier time getting my 6 year old son to try them if they look interesting.

  174. 174
    Karen says:

    When they say it would be hard to choose one variety, they aren’t kidding! These look absolutely amazing.

    I’d like any of them, but let’s go for something a little more unusual – the grand marnier roasted duck.

  175. 175
    James says:

    Black Truffle and Creme raviolini. Perfect size for such an intense plavor. Lightly sauced with sweet butter and Pecorino.

  176. 176
    Anna Harper-Hess says:

    Any and all of the ravioli sound amazing. The mascarpone, smoked chicken, and pine nuts sound the best. It would be great to surprise my husband with these! You guys rock!

  177. 177
    Debbie Anderson says:

    I would love to have the portabello and asiago raviolis. I love portabello mushrooms and cheese and these would be absolutely perfect to have for a nice dinner with a great glass of wine.

  178. 178
    Ms. Meacham says:

    I’m all over the Wild Mushroom & Herb Ravioli Gigante!

  179. 179
    George says:

    Lobster and crab looks so good! I love lobster, and I think it’s a great combination with the ravioli. Time to warm up some pots!!

  180. 180
    Carol says:

    The Heart-Shaped Ravioli and the Sacchette are the ones I love. I adore pasta. I serve it 3-4x a week. Hope I win, my family will flip!!!!!!!!!

  181. 181
    Columbus Foodie says:

    The Osso Bucco – Girasole Gigante is so where it’s at for me. I’d serve it with a simple saffron butter sauce. Yum, my mouth is watering just thinking about it.

  182. 182
    pam says:

    I would love the tortelloni with provolone and prosciutto. I would serve it with a simple pesto sauce, to not overpower the excellent pasta.

  183. 183
    sheila k. says:

    There are some wonderful varieties featured here, and what a difficult decision to select just one flavor. I would have to say, however, that I am inclined towards the Provolone and Prosciutto Tortelloni. Thanks for the giveaway.

  184. 184
    Michael says:

    All of them look good! Provolone and Prosciutto, or Osso Bucco — I can’t make up my mind!! Too many to choose, too many good flavors! How can I just pick one?

  185. 185
    Sarah says:

    wow, the selection of raviolis is BEYOND amazing. i most want to try the Crawfish, Andouille & Roasted Pepper ravioli gigante because i love to eat these flavors but so rarely cook with them. i plan to serve the raviolis all by themselves and just to me — no distractions!

  186. 186
    sue says:

    i’d love to try the heart shaped ricotta, mozzarella and asiago ravioli. a girly girl like me can’t resist pink hearts- especially when they’re filled with cheese!

  187. 187
    rajee says:

    I never tried it but love to try it

  188. 188
    Lois Calef says:

    What wonderful products! Today I would definitely use the heart shaped ravioli it is Valentine’s Day and I served heart toast and eggs for breakfast! The tricolored pastas also look wonderful – I am doing “A Taste of Italy” for a group in two weeks.

  189. 189
    Sabrina says:

    I am getting married March 14th. My fiancée and I plan on having a dinner party one weekend after to invite all the friends we couldn’t have at the wedding. This would be a great help. I make a killer marinara that would be fabulous with the seafood ravioli.

  190. 190
    Katherine Moore says:

    These pastas look completely amazing. I’d love to try the pear & cheese sachette.

  191. 191
    Joanna Grammon says:

    Here’s the black and white of it — I edit a weekly newspaper. It lacks a color print job but it has a lot of local flavor. We manage to get fresh seafood at times. However, fresh Maine lobster is a rare treat. And I do love Spanish sherry, (I’ve been to Xerez de la Frontera and fino is my favorite). Take calamari ink, add it to the pasta and I would be eating my job. Serving dinner to my favorite letter-to-the-editor writers would be black and white and read all over.

  192. 192
    Barbara Benson says:

    I am really amazed by the creativity and variety of your offerings. So many look amazingly tasty, but the Southern heart in me went pitter pat when I saw the Sweet Potato & Pecan Ravioli Gigante.

  193. 193
    Kat says:

    Do you realize how hard it is to decide which shape and flavor to pick? I would have an easier time picking one that I would not want!(not a fan of Blue Cheese) After all is said and done, I would go for the Frutti Di Mare which combines to of my favorites, bay scallops and shrimp. Wow, wish I lived right next door to your store. I would try a new flavor every single day, and then start over!

  194. 194
    Lisa says:

    Provolone & Prosciutto – Tortelloni sounds wonderful. I think we’d love this flavor even though we’ve never tried it. My family loves this type of dish.

  195. 195
    Pam says:

    The heart shaped goat cheese and artichoke sound amazing!

  196. 196
    Kimber Goodwin says:

    Seriously? You want me to pick just one?

    After drooling and looking at each variety, I think I can narrow it down to the Grand Marnier Roasted Duck (although my husband keeps calling out, “Porcini Mushroom Agnolotti!”). Either would pair well with a variety of sauces or simply a drizzle of olive oil.

  197. 197
    mary koenig says:

    yummy would love to WIN!!!

  198. 198
    Maureen says:

    Oh, I just can’t believe all the great pastas. I think I would love to try the Four Cheese Sacchette. I am not sure what I would serve them with as they sound yummy as they are maybe a little garlic sauce. Hmm,I hope I win.
    Thank for the giveaway.

  199. 199
    David Neal Miller says:

    Veal Bolognese Ravioli Gigante
    Thank you for helping return delicious, ethically raised veal to our table. Clothed as ravioli gigante — what could possibly be better?

  200. 200
    TammyGraham says:

    The flavor I would like to try is Roasted Pepper & Smoked Mozzarella- Ravioli Gigante. I would probably serve it with a red sauce

  201. 201
    Julie Cajigas says:

    I would like to try the Butternut Squash- Ravioli Gigante. Butternut squash is by far a favorite, and the combination of that with the Ameretti crumbs, the parmesan and the nutmeg crust sounds like a recipe for something tasty :). I would prepare it with a brown butter sauce infused with sage. As a completely novice chef, I’d have to do a lot of reading, but I’m totally willing to do it! Please send them over 🙂

  202. 202
    michael mcaleenan says:

    I would have to try the crawfish,andouille&roasted pepper cause its that time of year. Happy Mardi Gras!

  203. 203
    Seduction Meals says:

    Definitely the crawfish, andouille & roasted pepper ravioli gigante. I would prepare this ravioli with a spicy cream-based sauce, topped with 4 seared jumbo shrimps, red pepper flakes, garnished with chopped parsley… or maybe even caviar. Served with a bottle of chilled white wine. I had a similar dish the first time I ever went to New Orleans and I still remember how delicious it was.

  204. 204
    chau says:

    This! Goat Cheese and Asparagus Hearts – 1 box (5lbs)

    I love goat cheese so this would be perfect with a homemade tomato sauce and sprinkling of some fresh parsley or maybe cilantro since Im partial to cilantro. A light romaine lettuce to accompany this “hearty” pasta. 😛

  205. 205
    Lori says:

    Porcini Mushroom Agnolotti because I LOVE mushrooms! I would probably cook it with a light brown butter sauce.

  206. 206
    sdjaxies says:

    after much debate (and drooling) i think the heart shaped goat cheese and asparagus hearts would be delicious and adorable.

  207. 207
    reeva says:

    Definitely any of the ravioli.. that would be great!

  208. 208
    Clea Simon says:

    I would do serious damage to try the crawfish, andouille, and roast pepper ravioli gigante! I would serve them in a light butter-cream sauce, flavored with a bit of minced tasso pasta, and top with some finely chopped chives – both to offset the Cajun flavors (need those green onions!) but also for the visual impact: the touch of green against those lovely striped ravioli!

  209. 209
    Mary says:

    March 1 is my big 5-0, so I need a lotta love at this season of my life. Aging would be so much easier if I could face my next decade with a box of heart shaped ravioli filled with lobster and creme! (The pears and cheese ravioli would also ease the pain of graying hair and declining eyesight!)

  210. 210
    Shauna Roberts says:

    If I won, I’d choose the Point Reyes and Braised Fig Ravioli Gigante, for several reasons. First, we’re vegetarians, so I limited my choices to the pastas without meat. Second, this is an unusual flavor combination that I doubt I will ever find for sale at my neighborhood grocery. Third, I’ve never had fig stuff in pasta before, and I’ve never tasted Point Reyes cheese.

    Normally, with a stuffed pasta, I prefer a mild-flavored sauce so that the taste of the filling comes through. These ravioli sound as if they could stand up to a stronger accompaniment . . . perhaps cherry tomatoes, halved and lightly sautéed, in an emulsion of orange juice and lemon-infused olive oil.

  211. 211
    Diana Luger says:

    On our trip to Northern Ontario, we’d fish for walleye until noon, and then tromp through the woods looking for Boletus Edulis – porcinis – the king of the bolete family.

    Boletes abounded. We found six different kinds. Lobster mushrooms were everywhere underfoot in the spongy moss.

    No Boletus Edulis.

    I had eaten dried porcinis for years before I finally had my first fresh ones. Luckily for me, a visiting chef from Italy was a guest chef at Magianno’s in Chicago one night when I visited the restaurant. I ordered fresh porcini crepes. I could barely talk between bites – they were that good.

    Later on, when we were in Italy, I was amazed how local merchants would haul wooden crates of fresh porcinis on their shoulders into humble pizza places. The Italians used them with abandon. They weren’t considered the rare, gourmet delights they are the states.

    I could have heaven on earth with 5 pounds of your Porcini Mushroom Agnolotti.

    I would drench the little goodies in a good Alfredo sauce with mascarpone cheese and mushroom powder added. I’d serve them with crusty warm sourdough, a mesclum salad and a super dry Reisling. Bon appetit!

  212. 212
    Jacqueline R. says:

    Be still my heart! Mascarpone, Smoked Chicken & Pine Nut Ravioli Gigante would mean I have died and gone to Hades, because nothing this decadent shows up in heaven!

  213. 213
    Farrah Roybiskie says:

    The ravioli with crawfish sounds awesome!

  214. 214
    Rosalind M Green says:

    I would most like to try the Osso Bucco Girasole Gigante. I don’t usually eat veal, but the contrast between the richness of this ravioli and the simple cheese- or ground meat-filled pastas I’ve based my experience on would make for a memorable meal. Some olive oil and a side of sauteed mushrooms (perhaps a mix of porcini and portabella?) would be all I’d need to make me content and build a wonderful sensory memory.

  215. 215
    Tory says:

    I would be willing to have a cage fight smackdown against our last President (and he seems scrappy!) for a case of those Lobster Herb, & Creme Heart-shaped Ravioli.
    Why? I am getting married soon, and a few days before the big event my fiance and I are having both our families over for a big friendly dinner; those ravioli would be decadent and a sweet surprise!

  216. 216
    Amy Leach says:

    I would love to try the Gigante Ricotta & Grana Padano Ravioli. It sounds amazing!

  217. 217
    Susan says:

    The Lobster Herb and Cream Heart-Shaped Ravioli would add such a romantic touch to my daughter’s upcoming wedding reception. Last year we tried the Maine Lobster tails (which were luscious)from Marx foods so I am confident the Lobster Herb and Cream Heart-Shaped Ravioli would be just as delicious. The Lobster Herb and Cream Heart-Shaped Ravioli would be simple to prepare and serve but the room would be filled with the love these delicate, appetizing hearts symbolize. Guests would be seated at round tables covered with white linens with a simple candle surrounded by fresh roses in the center. The dinner would begin with an orange, walnut, gorgonzola and mixed greens salad served with a fresh citrus vinegarette. Baskets of various warm Italian breads and glasses of Chardonnay would adorn the tables. After enjoying the salad, plates covered with the Lobster Herb and Cream Heart-Shaped Ravioli in the Fennel Sauce with shaved Parmesan cheese with toasted almonds sprinkled on top would be served. These little hearts would fill the room and tummies with love!

  218. 218
    CF says:

    I would love the Mascarpone, Smoked Chicken & Pine Nut Ravioli Gigante – my SO and I are celebrating our anniversary and this would be the perfect secondi piati! Tossed with salt, pepper, and black truffle oil. However, he would go weak at the knees over the Osso Bucco Girasole Gigante pasta!

  219. 219
    Emily Dudley says:

    I would have to go for the Lobster Herb, & Creme Heart-shaped Ravioli even though they all look WONDERFUL! Such beautiful food! Thanks for the chance!@

  220. 220
    pat valosky says:

    I love the tortellonis, it is so good I have to force myself to stop eating it, as I am a little overweight.

  221. 221
    Candace says:

    I would love to have the Pansotti. It is beautiful. I hate to cover it with sauce so maybe I would put it on top of the sauce so that you can still see the beautiful ravioli when plated.

    What kind of sauce? A sundried tomato cream sauce. Yum!

  222. 222
    Mariana Titus says:

    I would like the crawfish ravioli gigante or – the triangle raviolis (pansotti) – Thanks. These all sound wonderful! Salud,
    Mariana T.

  223. 223
    Jeanette Dunham says:

    I’d love to try to Osso Bucco pasta. Osso Bucco is my husband’s favorite dish. It would be great fun to order 5 pounds of it and have a big dinner party where each guest would bring a wine that would pair well with the pasta.

  224. 224
    Denis says:

    Wow, these look great. I have to choose just one? That’s not easy. If I had to try just one, I think it would have to be Grand Marnier Roasted Duck raviolis. Why? Roasted Duck AND Grand Marnier — in a ravioli! I know how I’m going to serve it. Me, my wife, and more over and over again. Yum-me! Okay, right now my odds are one out of 225. Better than winning the lottery and better tasting too.

  225. 225
    Diana Klimas says:

    The Provolone & Prosciutto Tortelloni sounds delicious.

  226. 226
    Karen Hochman says:

    I tasted almost the entire Nuovo Pasta line a year ago. Everything was excellent to exceptional. While I loved them all, I can’t stop dreaming about the Osso Bucco and Point Reyes Blue Cheese Girasole Gigante raviolis. When I think about the best pasta dishes I’ve had in my life, they aren’t masterpieces at the best Italian restaurants. They’re those Nuovo Pasta girasoles I cooked in my own kitchen. They (and the numerous others) are so magnificent, they required only a light sauce of butter and fresh herbs, and a tiny shaving of Parmigiano-Reggiano (it adds a note of complexity even with the blue cheese). Unlike other raviolis, the fillings are so complex, flavorful and rich that you don’t want to cover them with an elaborate sauce. I ate that pasta for breakfast, lunch and dinner—it’s that addictive. The five pounds were gone in three days. I yearn to try those two varieties again; and this time, I won’t share, in order to stretch out the experience. Since I can only choose one (sigh) I’ll go for the Osso Bucco, and get a big wedge of Point Reyes blue cheese to enjoy on the side (although stuffing the cheese into that girasole gigante brings it just a little bit closer to heaven). Thanks, Marx Food, for bringing us such wonderful things.

  227. 227
    Ashley says:

    Sachettes of pear and cheese! I love the purse shape, and I love sweet things in savory dishes!

  228. 228
    Tisa says:

    I’d chose the Sweet potato & pecan ones! ~ 🙂 Yummy!

  229. 229
    Seraf says:

    Good lord, these are beautiful. I promised my mom a dinner at a posh restaurant for her birthday, but then I got laid off, so no expensive dinner. I would make the goat cheese & asparagus heart shaped ravioli the centerpiece of a fine dining home dinner and surprise her.

  230. 230
    Joanna says:

    These look fabulous! I love entertaining, and it would be so much fun to plan a menu around the sundried tomato and roasted vegetable pansotti!

  231. 231
    Theresa says:

    The agnolotti with sauteed fresh wild greens this spring.

  232. 232
    Emily Stryker says:

    I would most like the Crawfish, Andouille & Roasted Pepper Ravioli Gigante. I love the flavors of New Orleans!

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    Stephanie Schiltz says:

    What a great give away! All of the raviolis sound absolutely delicious but the one that caught my eye immediately was the “Point Reyes and Braised Figs Raviolis”. I love figs and cheese of any kind. Thanks for the chance to win such a terrific prize. Steph

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    Kristy says:

    Roasted Pepper or Anything with garlic or olive oil or something with goat cheese. Wow, to go through all your choices would probably take me a week to decide! Just kidding. Maybe 10 minutes. I’m a woman who can make up her mind. what an awesome prize. Sometimes it is great to be able to have a restaurant style dinner while eating at home. Thanks so much for the opportunity.

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    Pat Chivers says:

    My choice would have to be the Pumpkin Amaretti Sacchetti! I did make ‘beggars purses’ years ago, but I know they were not as good as these! Just found your website and I love everything about it!

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    Kim Ode says:

    We received 10 inches of snow yesterday; the temperature is in single digits. We are all but landlocked here. Thus the crawfish andouille and roasted pepper ravioli gigante holds an immense appeal – of the sea, of deep flavors, of summer.
    I may just walk off into the prairie with a pot of boiling water and eat them all myself.

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    Sheila Bongiovanni says:

    The black truffle and cream raviolini hands down! I’ve recently discovered truffles and can imagine the eartly, velvety texture and flavor of your pasta..

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    Kevin says:

    There’s so much variety! I would have to say the Pumpkin Amaretti – Sacchette is something I’d have to try out. Too many of my favorite things in one food.

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    Frances A. Adamo says:

    I could never convince my husband to taste asparagus in any form. By a stroke of luck, a demonstrator for Nuovo Asparagus and Parmesan Ravioli convinced him to taste a sample. I was blown away when he loved it and agreed to buy several packages. We have had the good fortune to have done so until recently. Since it is no longer available at the business outlet that introduced us to it, we are searching now for a retail outlet that offers Nuovo ravioli nearby. Your ravioli is delicious with or without sauce, etc. What a great treat for entertaining!