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Re-inventing ravioli with free-range, locally sourced ingredients

 
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At RaviOllie we strive to create the best tasting ravioli on the market

 

Whether you want to find out what market we will be visiting next, learn more about where to buy our delicious homemade ravioli or even wondering how to make it yourself, you’re at the right place.

At RaviOllie we strive to create the best tasting ravioli on the market. With some tender love and care put into the recipes by our professional chef; foodies and professional restaurants alike are guaranteed satisfaction.

 
 

Our Range

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Beef Ragu

6-hour roasted beef ragu simmered in lashings of red wine, fresh tomatoes and rich beef stock.

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Pork Sausage, Sage & Onion

Free-range pork sausage cooked with sweet onions and garnished with fresh sage.

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Squid Ink Stained King Prawn & Crayfish

A vibrant black pasta filled with a seafood mousse, chives and lemon.

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Caramelised Pear & Goats Cheese

Sweet pears and fresh thyme leaves are slowly caramelised in their own juices and balanced out with a local goats cheese.

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Wild Mushroom & Blue Cheese

Wild mushrooms cooked in thyme butter and garlic, topped with mascarpone and a Hereford stilton.

 

Eco Friendly

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Sustainability can be confusing, can't it?

 

At RaviOllie, it‘s no gimmick and we are committed to doing what we can for the industry. The product pouch is 100% paper, and the box is made from home recyclable and bio-degradable material. RaviOllie refuses to be part of the problem. That’s why you are looking at the first pasta brand in the UK to be using a 100% eco-friendly packaging solution. 

 
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Meet the Chef

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Ollie Greenhalgh

Whilst working as a professional chef, I discovered how few opportunities there were to buy real, homemade ravioli. 

Developing unique recipes in mum’s kitchen, allowed me to create a gourmet range of ravioli that any top restaurant would be proud to serve.

Then, when our signature pasta parcels started flying out of the market-stall up and down the nation, we started to think bigger.

Winner of the NCASS award for best snack at WOMAD 2017. Judged by Michelin starred chef Nathan Eades
— NCASS
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