Fresh Cut Pasta  Extruded Pasta  Ravioli  Seasonal Ravioli  Petite Ravioli  Vegan Ravioli   Discontinued Ravioli  Custom Ravioli  Ricotta Gnocchi  Cavatelli  Pierogi / Large Agnolotti  Pizza Dough  Take and Bake Meals  Sauces  Tortellini  Herbed Butters 

Rio Bertolini’s makes dozens of flavors of fresh cut and stuffed pastas, pizza dough, pre-baked meals, and compound butters and sauces to compliment our gourmet handmade pastas. Check out the full selection of products below.

For a list of ingredients and allergen information click here.

 

Bring one gallon of water to rapid boil.Gently place pasta in water and boil for 2-6 minutes, depending on size of noodle(angel hair cooks for less time than pappardelle or rigatoni). Carefully remove from water and toss with desired sauce. Serve immediately. 

Bring one gallon of water to rapid boil. Gently place frozen ravioli/pierogie in water and cook for 6-8 minutes. All ravioli should be floating (unless stuck to pot/pan) and pasta should expand slightly. Carefully remove from water and add to desired sauce. Toss to coat pasta and serve immediately. 

Bring one gallon of water to rapid boil. Gently add frozen gnocchi/cavatelli to water. Boil until all pasta is floating and expands slightly (about 5 minutes). Gently remove from water and toss with desired sauce. Serve immediately. 

Thaw in refrigerator overnight. Stretch by hand to desired size and thickness. Add sauce, toppings, and cheese, then bake at 475°F oven until crust is a golden brown color. Roughly 8-10 minutes. Remove carefully, rest for 5 minutes, slice and serve. 

Preheat oven to 400°F. Remove cover and place in oven. Bake for 1 hour or until golden brown on top. Carefully remove from oven, portion and serve. 

Thaw sauce overnight in refrigerator. Warm in sauce pan on low heat. Add pasta and serve.