Toasted Four Cheese Ravioli


Signature blend of Ricotta, Mozzarella, Romano and Asiago cheese wrapped in fresh pasta and coated in Italian breadcrumbs and pre-fried for oven baking.

At a Glance

Item Code



2/5 lbs

Case Count

225 each


2" Square

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Recipe Ideas

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Beer Marinated Burger with Pretzel Bun and Toasted Four Cheese Ravioli

Ingredients (4 servings):

  • 1 four cheese Toasted Ravioli
  • ½ cup lager beer
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon Mustard
  • 6-8 oz hamburger patty
  • TT Salt and pepper
  • Pretzel bun
  • Fries
  • Condiments for hamburgers


Combine together beer, lemon juice, olive oil and mustard. Pour marinade on hamburger and let it rest for at least 2 hours. Grill hamburger to desired temperature. Brush pretzel bun with oil and grill side down. Assemble hamburger and top with fried toasted ravioli on a frill pick. Serve immediately with French fries.

About the Dish:

“Pretzel has German origins and it’s a type of bread product that is usually shaped into a knot. It originated in European Monasteries in the Middle Ages. Nowadays pretzel comes into different shapes and sizes. They are also dipped in chocolates or topped with seeds and nuts.”

Toasted Four Cheese Ravioli with Tomato Soup

Ingredients (4 servings):

  • 24-32 four cheese Toasted Ravioli
  • ½ quart canned tomatoes
  • 1 ea carrot
  • 1 ea rib celery
  • TT fresh basil
  • TT salt and pepper
  • TT roux
  • 1 ea bouquet garni
  • ¼ cup heavy cream


Prepare soup by simmering all ingredients with a quart of water for 2 hours. Puree the soup then strain through a sieve. Return the strained broth to the heat and thicken with rough to desired consistency and finish with a splash of heavy cream. Season to taste and serve with warm toasted ravioli. Garnish with fresh basil.

About the Dish:

“Tomato soup is one of the top comfort foods in the US and Poland. The staple food item was popularized even further in 1897 with Joseph A Cambelle’s recipe for a condensed version of the soup sold in cans.”

Toasted Ravioli Tower

Ingredients (4 servings):

  • 24 breaded ravioli
  • 2 ea onions (cut in half)
  • 2 cups flour
  • 1/3 cup milk
  • 3 eggs
  • TT fresh parsley
  • 1 cup giardiniera
  • TT parmesan cheese


In a small bowl beat eggs with milk and season. Dredge onions in flour then place in egg batter and dredge in flour again. Deep fry until batter is golden, but be careful not to overcook as you want the onion to remain firm. Fry toasted ravioli until golden brown then skewer them packed close together. Place the skewer in the onion to serve vertically and finish with parmesan. Serve with giardiniera and garnish with fresh parsley.

About the Dish:

“Toasted beef ravioli is a staple food item in St. Louis and there is much debate as to the original creation of the recipe. Louisa Food Products is proud to be the original company to produce pre-breaded ravioli for restaurants and continues to expand the product line with other unique fillings.”

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