Simple. Authentic. Delicious.

Because you deserve genuine ravioli, Via Elisa uses the same uncompromising methods and ingredients used by Italy's finest fresh pasta makers. At Via Elisa, quality and freshness are the hallmarks of our work and we respect your love of pasta as one of the world's most satisfying foods. We use 100% organic flours, 100% organic semolina, eggs from free-range hens and luxurious cheeses imported directly from Italy. Our shared time at the table should nourish the spirit as well as the body. We cherish and follow Italian methods and culinary traditions by filling our pasta with a minimal number of the finest ingredients. Simple, authentic, delicious.

Via Elisa Fresh Pasta has been featured on CNN and on Food Network's "Recipe for Success" and "Road Tasted." Articles about Via Elisa have appeared in Atlanta Magazine, Southern Living, Atlanta Homes and Lifestyles, Atlanta Woman, The Atlantan, Creative Loafing and the Atlanta Journal Constitution. Very simply, it is the best ravioli available.

• PORCINI MUSHROOM & MASCARPONE:
  Our Porcini mushroom ravioli are heart-stoppingly intense. Stuffed with woodsy porcini and a light touch of mascarpone for melting creaminess, these ravioli are rich and deeply savory. Their bold flavor and silky texture match beautifully with grilled steak, roasted fresh porcini or melted butter and shaved black truffles.
• RICOTTA & LEMON ZEST:
  A touch of lemon zest adds citrus zing to our ravioli filled with whole milk ricotta and Parmigiano Reggiano. Subtle yet bright, the lemon essence lends a lightness to these rich and velvety little pillows that pair perfectly with seafood and chicken.
• RICOTTA & SPINACH:
  The most classic of Italian pairings, these spinach and ricotta ravioli are ideal for heartier fall dining. Filled with our snowy whole milk ricotta, Parmigiano Reggiano and tender leaves of spinach, they are at once robust and light. Traditional smooth tomato sauces and meatballs marry wonderfully with these ravioli.
• ROASTED SWEET POTATOES:
  Custard-like and caramel-sweet without a hint of a cloying dessert flavor, these smooth ravioli signal the approach of fall with their warm, gently nutty flavor. Spiked with crushed amaretto cookies and Parmigiano Reggiano, they make a wonderful meal with drizzled with browned butter, toasted pine nuts and sage. These ravioli contain nuts.
• THREE CHEESE:
  We combine our whole milk ricotta with Parmigiano Reggiano and Asiago to create an ideal companion for hearty tomato sauces, meats and vegetables. Molten pockets of nutty-sweet Asiago dot the smooth, fluffy ricotta filling.

• Use 4 quarts of amply salted boiling water for each pound of filled pasta. Put the ravioli in the boiling water one by one. While dropping in the ravioli, stir gently to make sure that the ravioli do not stick to the bottom of the pot. Continue to stir gently until all the ravioli are floating. Once the water begins to boil again, turn the flame down to a simmer and keep it at a simmer. If the water boils too hard the edges might open.

• The ravioli should cook for 10 - 12 minutes. Cook the ravioli for the full amount of time. Once it has cooked, gently lift it out of the water using a slotted spoon. Allow the water to drain for a moment. Transfer to a shallow bowl and add sauce. Salt to taste.