Why Frozen Ravioli?

Each pasta is individually quickly frozen within minutes of being produced, locking in exceptional flavors and freshness. Unlike refrigerated or so-called “fresh” pasta, which is packaged with gas to slow bacterial growth. Choose our frozen pasta to ensure an authentic taste, nutrition, and safety. Freezing is nature’s way of preserving.

Check out these recipes!

  • Blue Cheese Sauce

    We love this sauce with both the Buffalo Chicken Ravioli and the Stuffed Banana Pepper Ravioli.

    Ingredients:

    • 1 Pack (16) of Joey's Ravioli
    • 1lb Crumbled Blue Cheese
    • 1/3 Cup Flour
    • 2 1/2 Cups Whole Milk at room temperature
    • 3 Tbs Butter
    • 1 Tsp Salt
    • 1/2 Tsp garlic powder
    • 1/2 Tsp pepper
    • 1/2 Cup Panko Breadcrumbs (garnish)

    Method of Prep:

    • To make the bechamel sauce- in a heavy large saucepan that is big enough to hold the pasta-melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little -about 1 minute (you don't want to let it get brown).
    • Next add the milk to the saucepan and whisking constantly allow the sauce to thicken - about 5 minutes of stirring. When sauce has thickened considerably (should coat the back of a spoon) turn the heat to low and stir in the salt, pepper, garlic powder, stir a few times and then add in the blue cheese chunks. Stir until everything is ooey gooey and mixed (about 2-5 minutes.)
    • Boil the Joey's Ravioli for minutes. Drop them on the plate and cover in that amazing blue cheese sauce.

  • 20 minute marinara

    Our go to!

    Ingredients:

    • 28 ounce can crushed tomatoes
    • 1 tablespoon olive oil
    • 4 garlic cloves pressed or finely minced
    • 1 teaspoon oregano
    • 1-2 bay leaves
    • pinch red pepper flakes
    • salt to taste
    • black pepper to taste

    Method of Prep:

    • Place oil, garlic and red pepper flakes in a cold medium saucepan and heat over medium heat until the garlic becomes fragrant and just starts to sizzle, being careful not to let the garlic brown, about 1 minute.
    • Pour the tomatoes into the pan, add oregano, bay leaves, salt and pepper, stir to combine.
    • Reduce heat to medium low and allow to simmer for about 20 minutes. Stir occasionally to keep from sticking to the bottom of the pan. If the sauce is bubbling too much, reduce heat further.
    • Remove from heat, and remove bay leaves before serving.

  • Browned Butter Ravioli

    • 1 Pck of Joey's Ravioli
    • 1 clove garlic, minced
    • 1/4 cup walnuts, chopped 
    • 4 Tbsp butter 
    • 1/2 tsp dried sage 
    • 1/4 lb. fresh spinach 
    • salt and pepper to taste 
    • 1 Tbsp grated Parmesan

    • While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
    • Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
    • Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
    • Serve the ravioli with a light dusting of grated Parmesan and freshly cracked pepper over top.