A - Spinach and Ricotta Ravioli with butter and sage (18 Ravioli)
B - Shrimp and Lobster Ravioli in a light bisque (18 Ravioli)
C - Ravioli filled with braised beef in tomato puree (24 Ravioli)
D - Truffle and Italian porcini mushroom risotto (750 grams)
