|
 |
Ravioli with Roasted Butternut Squash in Sage Pasta
Square |
| |
| |
Ravioli with Fresh Basil pesto and Ricotta in a
Spinach & Egg Stripped Pasta Square |
| |
| |
Traditional Angolotti Di Quattro – Four Cheese
Stripped Spinach & Egg " Half Moon Pasta" |
| |
| |
Five Cheese Tortelloni in a Spinach/Egg & Tomato/Egg
Stripped Pasta Wrap |
| |
| |
Tortelloni with Sundried Tomatoes and Mozzarella
in a Tomato Pasta Wrap |
| |
| |
Lobster Ravioli with Cracked Peppercorn and Tomato
Pasta Square |
| |
| |
Hexagon Shaped Lobster Ravioli Wrapped in Stripped
Egg & Squid Ink Pasta |
| |
| |
Pumpkin Tortelloni |
| |
| |
Traditional "Bow Tie" Egg Pasta |
| |
| |
Agnolotti with Carmelized Onion, Prociutto &
Ricotta in "Half Moon" Pasta |
| |
| |
Southwestern Ravioli with Cheddar Cheese &
Jalepeno Peppers in a Sweet Red Pepper Pasta |
| |
| |
Agnolotti with Fresh Asparagus and Roasted Garlic
in a Lemon & Cracked Peppercorn Pasta |
Chef Petteway's Background
| Bid Form | Taste
Of Tuscany
Craft Services and Buffets | Foods
to Go | Weddings and Private
Receptions
Photograph Album | What People are Saying | Home
Page
Revised Content Of
This Site
© 1998 - Internet
Marketing & Design
Some Site Design Elements
©1997 Agent Knowledgebase Inc.
|
