If you only know canned ravioli with tomato sauce, you are up for a real treat and surprise at the Teigwaren workshop. Here they create self-made ravioli with a variety of fillings and sauces, and you can really taste that these ravioli are fresh as fresh can be. Changing every day you will find tree to vor ravioli varieties on the lunch menu. Other dishes served are tagliatelle, ministrone with ravioli and a fresh salad. The pasta specialties are always made with a matching filling for the time of year.
In spring for example, the filling is made of chick peas, black sesame, black cumin and parsley and the ravioli get served with lemon butter and asparagus. During winter, pumpkin or gorgonzola find their way into the pasta dough and for summer the fillings are heavenly light with tuna, white beans and oregano or ricotta, Italian herbs and potatoes.
Next to the pasta, the pasta machine “Sophia” is also used to make gnocchi and tagliatelle. You can also make your pick of fresh pasta from their sales display to prepare it at home for lunch or dinner. In the evening the little pasta specialist is closed.
