Specialty Pasta
If you have any questions or need further information, please call the New Orleans Fish House at (504) 821-9700.
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Cheese Ravioli Meat Ravioli Seafood Ravioli Vegetable Ravioli
Gnocchi Pestos/Sauces Tortellini/Tortelloni
Product |
Description |
Packaging |
|---|---|---|
Seafood Ravioli
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| Crab and Lobster | Crabmeat and steamed lobster are coarsely ground and tossed with drawn butter and herbs. | 96 Count |
| Crawfish, Andouille, and Roasted Pepper | Plump steamed crawfish is sauteed with a mixture of chopped andouille, Cajun spices, caramelized onions, and red and green peppers. | 96 Count |
| Lobster and Herb | Fresh Maine lobster meat is steamed, coarsely chopped, mixed with fresh herbs and drawn butter, then folded into a Spanish sherry infused lobster mousse. | 96 Count |
| Lobster and Parsley | A scrumptuous blend of lobster and chopped basil folded into a creamy lobster mousse. | 96 Count |
| Ocean City Crab | Blue claw crab meat blended with onions, red and green peppers, and impastata then sauteed with white wine and fresh cream, black pepper, fresh garlic, and parsley. | 72Â Count |
Meat Ravioli |
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| Chicken Florentine | Thickly sliced roasted chicken is blended with flavorful gruyere cheese, fresh picked spinach, Mozzarella cheese, and a white wine garlic sauce in a classic combination. | 96 Count |
| Meat Jumbo Round | 100% USDA Select beef blended with savory spices and a touch of impastata. | 130 Count |
| Sausage, Spinach, and Mozzarella | Sweet Italian Sausage is slow roasted and blended with toasted fennel, fresh picked spinach, and milky fresh Mozzarella. | 96 Count |
| Veal and Beef Bolognese | Bolognese style meat filling made with a blend of ground veal and chuck, our own rich veal demiglace, and a mire poix of caramelized carrots, onions, celery, herbs, and plum tomatoes. | 96 Count |
Vegetable Ravioli |
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| Black Truffle and Creme | Foraged from the forests of Northern Italy is the earthly and aromatic “Tartufo Nero”. These truffles are shaved and folded into a velvet mousse of heavy cream, soft farmers cheese, and herbs. | 480 Count |
| Fire Roasted Vegetable and Herb | The combination of caramelized roasted red onion, zucchini, red pepper, and eggplant is coarsely chopped and folded into just a bit of ricotta and milky fresh Mozzarella. | 96 Count |
| Forest Mushroom Ravioli | Taylor Golden sherry and unsalted butter are used to lightly sautee a forest mushroom blend of Chanterelle, Morels, Black Trumpets, and King Botele with hand chopped sweet onions. Full cream impastata with imported Provolone provide a silky background note. | 72 Count |
| Fresh Mozzarella, Basil, and Sundried Tomato | Fresh handmade Mozzarella with torn fresh basil, whole milk ricotta, sundried plum tomatoes, and spices. | 72 Count |
| Goat Cheese & Roasted Tomato | 96 Count | |
| Portobella and Fontina | A mix of slowly roasted imported mushrooms is sauteed with finely chopped shallots and brandy. This savory mix is blended with creamy ricotta. | 96 Count |
| Pumpkin and Sage | Roasted pumpkin is combined with ricotta, sage, nutmeg, and fresh Mozzarella to create a truly autumn classic filling. | 96 Count |
| Roasted Pepper and Mozzarella | Sweet red fire roasted peppers are thickly sliced and blended with milky fresh Mozzarella, chopped basil, and ricotta. | 96 Count |
| Smoked Gouda Florentine | Sauteed spinach blended with imported smoked Gouda, toasted pignoli nuts, and impastata ricotta combine for this unique and flavorful ravioli. | 72 Count |
| Spinach, Asiago, and Roasted Garlic | Sauteed spinach leaves with garlic and sage are folded into whole milk ricotta in a striped colored spinach and egg pasta. | 96 Count |
| Sweet Potato and Pecan Ravioli | Piped into deep orange sweet potato pasta, this flavorful filling created with caramelized sweet potatoes and toasted pecans makes a perfect holiday entree and a fantastic garnish. | 96 Count |
| Wild Mushroom and Herb | Imported Porcini mushrooms are sauteed with butter, shallots, and cognac then combined with plump oven roasted Shitake and Portobella mushrooms. This mushroom combination is then folded into a blend of creamy ricotta, fresh Mozzarella, and coarsely chopped herbs and piped into cracked black pepper pasta. | 96 Count |
| Zucca/Butternut Squash | At holiday time, all of Northern Italy awaits this wonderful, but simple, mixture of oven-roasted butternut squash, amaretto cookie crumbs, Parmesan cheese, and whole milk ricotta piped into nutmeg pasta. | 96 Count |
Cheese Ravioli |
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| Classic Four Cheese | The freshest whole milk ricotta is mixed with imported grated cheese and coarsely chopped Italian parsley. | 96 Count |
| Cheese Medium Square | A creamy blend of full cream impastata ricotta, Lovatelli Romano, Reggiano Parmesean, and spices. | 200 Count |
| Jumbo Round Cheese Ravioli | A creamy blend of full cream impastata ricotta, lovatelli Romano, reggiano Parmesan, and spices. | 120 Count |
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Gnocchi |
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| Classic Potato Gnocchi | 12 Lb Case | |
| Sweet Potato Gnocchi | 12 Lb Case | |
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Tortellini/Tortelloni |
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|  4-Cheese Tortellini | Imported pecorino Romano, Parmesan, buffalo Mozzarella, ricotta, and a hint of nutmeg. | 650 Piece Est. |
| Cheese Tortellini | Perfect blend of Ricotta, Aged Parmesan, and Pecorino Romano Cheeses wrapped in authentic semolina parta. | 10lb Case |
| Pesto Tortelloni | Perfect blend of our own pesto sauce, Ricotta, Aged Parmesan, and Pecorino Romano Cheeses. | 12lb Case |
| Tri-Color Tortelloni | Festively colored cappelletti style “little hat” tortelloni are filled with European herbs and spices, ricotta, mozzarella, and Romano cheese, wrapped in crimson rose, spinach leaf green, and lemon yellow pasta. | 385 Piece Est. |
| Prosciutto and Provolone Tortelloni | Imported Italian aged Provolone and imported prosciutto combined with fresh parsley and garlic in egg pasta. | 350 Piece Est. |
| Spinach and Roasted Garlic Tortelloni | Fresh picked spinach leaves are blended with flavorful Asiago cheese and roasted garlic then folded into whole milk ricotta. | 350 Piece Est. |
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Gourmet Pesto / Sauces |
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| Roasted Tomato and Mozzarella Sauce | Sweet plump sundried tomatoes are ground and combined with whole oven roasted garlic and rough chopped Mozzarella. This sauce is perfect for tortellini salad or mixed with a bit of cream and vodka for a sundried tomato vodka sauce. Excellent as a topping for bruchetta. | 2/32 oz |
| Toasted Pignoli Pesto | A hand crafted pesto sauce, in the tradition of those made for centuries throughout the Liguria region of Italy! Fragrant sweet basil available then used whole toasted pignoli nuts, and the finest imported cheese for an authentic taste. | 2/32 oz |