We’ll rave about ravioli all day if you’ll let us. Take a simple scan of our refrigerated case, and you’ll see that we’re big fans of the stuff—or, should we say, of the stuffed? These pasta pockets are also quite popular with our customers, so we’re introducing a new ravioli to the roster: Trader Joe’s Italian Tomato & Burrata Ravioloni. But wait, Trader Joe’s, weren’t we talking about ravioli?! Why, yes, we were. And now we’re talking about Ravioloni, ravioli’s larger, equally craveable cousin. (To complete the picture, ravioli’s smaller-in-stature cousin is called ravioletti.) As its name would imply, Trader Joe’s Italian Tomato & Burrata Ravioloni is made for us in Italy and double- stuffed with creamy burrata cheese and a trio of tomatoes (crushed, roasted, and dried), plus mozzarella, butter, breadcrumbs, and a bit of basil paste. The pasta itself is delicate, toothsome, and two-toned—one side of each Ravioloni is red, and the other is green, thanks to tomato powder and spinach, respectively. You’ll find these bi-colored beauties chilling in our refrigerators, all year long.

FILLING (BURRATA CHEESE [MILK, CREAM, SALT, MICROBIAL ENZYME, LACTIC ACID STARTER CULTURE], CREAM, CRUSHED TOMATOES, ROASTED PEELED TOMATOES, VEGETABLE OIL [SOYBEAN AND/OR SUNFLOWER AND/OR CORN AND/OR CANOLA OIL], PART-SKIM MILK, CORNSTARCH, MOZZARELLA CHEESE [MILK, SALT, CHEESE CULTURE, MICROBIAL ENZYME], LACTOSE, WATER, BASIL PASTE [BASIL, SUNFLOWER OIL, SALT, SODIUM BICARBONATE], MODIFIED WHEY, BREADCRUMBS [WHEAT FLOUR, SALT, BREWERS YEAST], SALT, DRIED TOMATO [TOMATO, SALT], WHEAT FLOUR, SUGAR, ONION, TOMATO PASTE, BUTTER [CREAM, LACTIC ACID STARTER CULTURE], GARLIC)
PASTA (WHEAT FLOUR, PASTEURIZED EGGS, DURUM WHEAT SEMOLINA, BASIL PASTE [BASIL, SUNFLOWER OIL, SALT, SODIUM BICARBONATE], SPINACH, TOMATO POWDER, SALT).