SAN FRANCISCO SINCE 1980

What Makes Capellino Sauces and Ravioli Different?

My Sauces and Ravioli contain no trans fats.

My Tomato Sauce recipes are rich and smooth. I start by slowly cooking carrots and onions in extra virgin olive oil. These vegetables lend their natural sweetness to the sauces, eliminating the need for added sugar and reducing the acidity of the tomatoes. Additional ingredients make each tomato sauce different: fresh cremini mushrooms, garlic, herbs, or rich cream. The sauces are then cooked only briefly, preserving their fresh taste. The result is one of my delicious tomato sauces.

Pesto sauce with pine nuts is made with fresh basil and garlic, extra virgin olive oil, aged parmesan cheese, and pine nuts. Pure and simple, this pesto sauce is my most popular product.

Pesto and cream sauce is a creamy version of my classic pesto which melts over hot pasta for a rich and elegant sauce.

My Alfredo Sauce is very rich thickened only with heavy cream. Aged Parmesan cheese and pure butter are added to create a luscious, indulgent sauce.

I make Ravioli both big 24 in a box (12 ounce), and small-sized 48 in a box (14 ounce). My delicate ravioli are made the old-fashioned way with thin sheets of pasta and overstuffed fillings. The small-sized ravioli come with three different fillings: Cheese, Roasted Vegetables and Butternut Squash, and Spinach Ricotta. The large size come with two different fillings: Artichoke and Asaigo Cheese, and Feta Cheese and Chives. Any of these ravioli can be matched with any of my sauces for a fabulous meal.

That’s why my Sauces and Ravioli are different. It is the quality ingredients and the cooking process that makes my Sauces and Ravioli different and the best!

Most Sincerely,
Judith Capellino
capellino@aol.com