Gift Baskets - Various Sizes

Who doesn't like a gift basket? Our baskets are the most popular in the city of Windsor! These gift baskets make for great gifts as Christmas, Thanksgiving, Birthdays, and for all those special days in peoples lives. The baskets can also be delivered to the address of your choice. Just ask us for details.

At Windsor Ravioli we make AMAZING gift baskets!

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Angel Hair

Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to spaghetti with tomato, meat, and other sauces. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little strings".

At Windsor Ravioli we make spaghetti in traditional white, spinach and whole wheat.

Linguini

Linguine (also spelled linguini) is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name means "little tongues" in Italian.

According to Bobby Flay, linguine originates from the Campania region of Italy. Linguine alle vongole (with clams) is a popular use of this pasta.

While spaghetti traditionally accompanies meat and tomato dishes, linguine is often served with seafood or pesto. Linguine is slightly wider than spaghetti, and there is a companion product called linguini fini which is similar in width to spaghetti. In most recipes spaghetti and linguine are interchangeable.

Fettuccini

Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy.

At Windsor Ravioli, we make fettucini in traditional white, spinach and whole wheat and in two sizes #3 (wide) and #4 (extra wide).

Fettucci

Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy.

At Windsor Ravioli, we make fettucini in traditional white, spinach and whole wheat and in two sizes #3 (wide) and #4 (extra wide).

Lasagna Sheets - Regular & Spinach

Lasagna (is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, mozzarella cheese and meat sauce. At Windsor Ravioli we our famous for our lasagna sheets and our prepared lasagna in a pan.

The word lasagna, which originally applied to a cooking pot, now simply describes the food itself. Americans commonly use the singular "lasagna" to refer to both the dish and the pasta, while others use the Italian plural "lasagne".

"Lasagne verdi" (green lasagne); made with spinach and cheese.

Many recipes call for several kinds of cheese, most often ricotta and/or Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of lasagne made in Naples or further south.

Pasta - Regular, Spinach & Whole Wheat

Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to spaghetti with tomato, meat, and other sauces. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little strings".

At Windsor Ravioli we make spaghetti in traditional white, spinach and whole wheat.

Penne Rigate

Penne is a type of pasta with cylinder-shaped pieces, usually with a ridged surface with the ends cut on the diagonal. The same or similar shape is also called mostaccioli and Ziti, which also refer to particular dishes made from penne-shaped pasta. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill").

Beef, Chicken, Cheese, Cheese & Spinach, or White & Green Mixed Tortellini

Tortellini is a variety of ring-shaped pasta we make in traditional "white", spinach and whole wheat and stuff it with cheese, beef or chicken. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, or in a white or tomato based sauce.

Beef, Veal, Cheese, or Cheese & Spinach Ravioli

Ravioli is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough and filled with cheese or beef. Our ravioli is rectangular in shape, with about 65 pieces to a pound. Ravioli is often topped with a red tomato-based sauce.

Cheese, or Portobello Mushroom Spinach Agnolotti

Agnolotti (the origin of the name is not sure; it may come from the name "Angelot", who is said to be the inventor of the recipe) is a kind of ravioli made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Traditionally agnolotti are of a square shape, side of about 1 inch. However, our agnolotti are oval shaped and filled with ricotta and spinach or fresh portabello mushrooms.

Gnocchi- Regular, Ricotta, & Sweet Potato

Gnocchi (pronounced "no-key" in Italian; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or other ingredients of a generic disposition.

Homemade Sauces

Meat Sauce, Tomato Sauce, Red Clam Sauce, Alfredo Sauce, Rose Sauce, Marinara Sauce, Pizza Sauce, Large Meat Balls and Sauce, Plain Meat Balls