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Braised Beef Ravioli

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Made with organic BC red fife semolina and an organic white flour blend, and stuffed with local ingredients! Delicious with browned butter, or pair with your favourite pasta sauce.

300g. Frozen.

Cooking Instructions:
From frozen, boil in salted water for 3-4 minutes.

Pasta Ingredients: hard spring wheat semolina, free-run eggs, water
Filling Ingredients: braised beef, cream cheese, potatoes, sea s

Cowichan Pasta

Matt Horn is the product of the culinary management program at Ottawa's Algonquin College and began his culinary career in Ottawa, ON. He also spent four years as the Chef of Cowichan Bay's iconic Masthead Restaurant, and at Amuse Bistro for one and half years.

Wanting something of his own and seeing a special artisan niche, Cowichan Pasta came to life in 2010. Cowichan Pasta works with local farmers to grow both ancient grains and modern grains for their pasta production, which is then milled at True Grain Mill and Bakery. He produces frozen ravioli and dried pasta using ingredients from BC, including salt from Vancouver Island Salt Company, Cowichan Valley beef, BC spot prawns, vegetables, and foraged items like seaweed and mushrooms when in season.

Cowichan Pasta can be found all over BC from fine foods stores to larger chains. Cowichan Pasta is the first pasta company in Canada making stone ground pasta with ancient grains such as Spelt, Emmer, Khorasan, and Red Fife stored in whole kernel form, and milled fresh with a chosen grind that maintains more of the fibre portion of the wheat than over-processed grains.

Matt Horn was recognized for his entrepreneurial spirit in 2013 as one of the Top 40 Foodies under 40 in Western Canada by Western Living Magazine.

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