in Butternut Squash Ravioli, Fall, Pumpkin and Mascarpone Ravioli, Ravioli, Recipes, Seasonal, Vegetarian Ravioli

Pumpkin Ravioli with Brown Butter and Sage

Ingredients 3 pieces Pumpkin and Mascarpone Ravioli (or 5 pieces agnolotti shape) OR 8 pieces Butternut Squash and Pumpkin Ravioli 3 tbsp. unsalted butter 1 tsp. chopped fresh sage, plus 1-2 leaves for garnish 2 tsp. balsamic vinegar 1 tbsp. chopped candied walnuts or pecans How to Make It Boil ravioli in salted water at […]

in 100% Lobster Ravioli, Filled, Frutti di Mare Seafood Ravioli, Lobster and Crab Ravioli, Ravioli, Recipes, Scallop and Bacon Ravioli, Seafood Ravioli

Seafood Ravioli with Tomatoes, Basil and Brown Butter

Ingredients 5 pieces Scallop and Bacon Ravioli 3 tbsp. butter 1/2 pint heirloom cherry tomatoes 2 tbsp. fresh basil, hand-torn How to Make It Boil ravioli in salted water for 4 to 6 minutes; drain and set aside Swirl butter in pan over high heat, moving constantly. Butter will begin to bubble and froth; once […]

in Filled, Gnocchi, Potato Gnocchi, Recipes

Gnocchi alla Sorrentina

Ingredients 3 ounces Lilly’s Potato Gnocchi 1/2 small onion, finely diced 10 oz. can crushed tomatoes 1 fresh basil leaf, chopped 2 oz. fresh mozzarella, cubed OR 2 oz. shredded mozzarella Grated Parmesan cheese, for topping How to Make It Heat olive oil in a saucepan over medium heat; add onion and cook until soft. […]

in Burrata Ravioli, Cheese Ravioli, Ravioli, Recipes

Warm Burrata Ravioli Caprese

Ingredients 1 piece Lilly’s Burrata Ravioli 1/2 pint cherry tomatoes, halved (try heirloom varieties for a pop of color) 4 tbsp extra virgin olive oil 1 clove garlic, crushed 8 ounces fresh spinach Balsamic glaze 3 leaves fresh basil, hand-torn How to Make It Roast cherry tomatoes until slightly blistered. Heat olive oil and garlic […]

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