Taleggio + Green Garlic Ravioli with Burro e Oro

Taleggio + Green Garlic Ravioli with Burro e Oro


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Burro e Oro.  Warm the sauce over low heat until melted.
  3. Place the Ravioli in the salted water. Stir to ensure nothing is settled at the bottom of the pot.  Cook for about 2 minutes. If you prefer them more tender, cook another 30-60 seconds.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Swirl of good olive oil or butter at the end
  • Fresh minced herbs or black pepper

Pasta: 00 Pasta Flour, Egg, Olive Oil, Salt, Taleggio, Green Garlic, Cream, Ricotta

Sauce: Guanciale, San Marzano Tomato, Olive Oil, Butter, Onion, Garlic

Fresh handmade ravioli pasta.

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