Make it a special and easy Italian night at home with the fresh pasta from Deano’s Pasta, fourth generation local pasta makers in Somerville, MA. They have been making artisan noodles, raviolis, and sauces since 1947.
Deano’s Pasta is made in small batches daily with their signature 100% semolina dough. These pastas and sauces are all-natural, non-GMO, locally handcrafted and hand packed.
Here are some flavors to try:
Three Cheese Ravioli: Wrapped in fresh egg semolina dough and stuffed with ricotta, pecorino romano and parmesan cheese.
Quattro Formaggio Tortelloni: Shaped like tortellini, but larger, these tortelloni are stuffed with a blend of four cheeses: creamy ricotta, pecorino, parmesan and fontina cheese.
Fresh Egg Fusilli: Made with a mixture of fresh eggs and Deano’s signature semolina dough for an all-natural, classic, twirly pasta.
Smoked Mozzarella and Basil Agnolotti: Half-moon ravioli filled with smoked mozzarella, creamy ricotta, and fresh basil, with real basil specks in the dough.
Florentine Agnolotti: Fresh spinach, ricotta, mozzarella, and parmesan cheese, and a touch of roasted garlic, wrapped in striped dough with fresh egg and spinach.
Striped Wild Mushroom Ravioli: Dough with alternating stripes of egg and mushroom wrapped around a handcrafted blend of slow roasted cremini, portabella, and porcini mushrooms and a touch of ricotta.
Try these pastas with your favorite homemade sauce, or one of Deano’s all-natural choices, such as their new Onesto cream sauce, made with fresh cream, pecorino romano cheese, and a touch of sherry, garlic, and spices.