Mama Mucci's Retail Line

scroll DOWN for some delicious recipeS AND WHERE TO FIND OUR Pasta IN STORES!

Margherita “Mama” Mucci has been creating delicious pasta with fresh, all natural ingredients for fine restaurants since 1989.  As a young girl in the Molise region of Italy, her mother taught her the art of making pasta, which she passed along to her sons Vincenzo and Francesco.  Her pasta is still made using centuries old kneading and rolling techniques (never extruded), with 100% Semolina (GMO Free) and Fresh Whole Eggs to create a superior taste and texture.  Made in small batches and air-dried for over 15 hours to preserve the natural flavor and nutrients.

Dry Retail Line

Home Delivery

Frozen Retail Line

Not your typical retail frozen pasta! The same superior quality frozen filled pasta loved by restaurant chefs since 1989 is now available for to bring home.  Fresh in house made fillings using only the finest ingredients surrounded by our home-style egg pasta. Mama Mucci's ravioli are plump and flavorful. Our gnocchi are light & fluffy not dense & heavy. Ready to heat and serve.

All frozen retail products are available for home delivery! Call for further information and pricing.

Tomato Basil Marinara Sauce

Mama Mucci’s Tomato Basil sauce is rich and flavorful. Simply made with all natural ingredients, perfect for any palate.

• 100% Imported Italian Tomatoes

• Extra Virgin Olive Oil

• Fresh Garlic, Basil & Onion

• No preservatives

• All Natural

• Low Sugar
   

Now available for FedEx home delivery

6 - 24 ounce jars

Call 734.453.4555 or email info@mamamuccispasta.com for shipping cost

Where to Find Us

Michigan Distributor

Recipe Ideas from Mama

Beef Ravioli with Tomato Basil Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Jumbo Beef Ravioli

• 1 24 oz jar of Mama Mucci’s Pasta Tomato Basil Marinara Sauce

• 1/4 cup Parmesan cheese

• 4 leaves of fresh basil

COOKING INSTRUCTIONS:

• Fill a large sauce pan 3/4 full of water. Put on high heat until the water boils. Add ravioli to water and cook for 4-6 minutes until tender. Remove Ravioli from water and drain. Put a large sauté pan on high heat and add the jar of sauce to it. Cook the sauce until it comes to a rapid boil and remove from heat. Add ravioli to the pan and toss to coat the ravioli. Plate the ravioli and sprinkle with the Parmesan cheese. Tear the basil into small pieces and sprinkle over the pasta. Enjoy!

Cheese Ravioli with Tomato Basil Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Jumbo Cheese Ravioli

• 1 24 oz jar of Mama Mucci’s Pasta Tomato Basil Marinara Sauce

• 1/4 cup Parmesan cheese

• 4 leaves of fresh basil

COOKING INSTRUCTIONS:

• Fill a large sauce pan 3/4 full of water. Put on high heat until the water boils. Add ravioli to water and cook for 4-6 minutes until tender. Remove Ravioli from water and drain. Put a large sauté pan on high heat and add the jar of sauce to it. Cook the sauce until it comes to a rapid boil and remove from heat. Add ravioli to the pan and toss to coat the ravioli. Plate the ravioli and sprinkle with the Parmesan cheese. Tear the basil into small pieces and sprinkle over the pasta. Enjoy!

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Butternut Squash Ravioli

• 2 sticks unsalted butter

• 2-3 whole fresh sage leaves

• 1 cup of chicken or vegetable broth

• 1/4 cup Parmesan cheese

• 1/4 cup chopped roasted hazel nuts

• 1 tablespoon chopped Italian parsley

• salt and pepper (to taste)

COOKING INSTRUCTIONS:

• Fill a large sauce pan ¾ of the way with water. Put on water high heat and bring to a boil. Place ravioli in the boiling water for 4-6 minutes until tender. Remove the ravioli from water and drain. Put a large sauté pan on high heat and add the 2 sticks of unsalted butter. Put the whole sage leaves in with the butter as it starts to melt. Swirl the pan until the butter starts to turn light brown. Add the broth to the pan and reduce by half. Add the cooked ravioli, hazel nuts, and parsley to the pan and toss to coat the ravioli. Season with salt and pepper. Plate ravioli and sprinkle with Parmesan cheese. Enjoy!

Gnocchi with Roasted Tomato Sauce, Grilled Shrimp & Zucchini

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Gnocchi

• 1 lb. 16/20 peeled and deveined shrimp

• 1 medium zucchini

• 12 Roma tomatoes

• 1/2 large sweet onion (large dice)

• 8 cloves garlic (peeled)

• 1/4 cup olive oil

• 1 tablespoon Balsamic vinegar salt (to taste)

• pepper (to taste)

COOKING INSTRUCTIONS:

• Wash, core and half the tomatoes. Toss the tomatoes, onion, and garlic in ½ the olive oil. Put on sheet pan and roast in 425 degree oven for 30-40 minutes. Put roasted mixture into blender with balsamic vinegar. Blend on high while drizzling in the remaining olive oil until smooth. Season with salt and pepper. Then slice the zucchini in half and toss with olive oil, salt and pepper. Grill on both sides for about 5-7 minutes. Slice zucchini when done cooking. Toss shrimp with olive oil, salt and pepper. Grill for 2-3 minutes on each side. Enjoy!

Cheese Baci with Crab & White Wine Cream Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Four Cheese Baci

• 1 16 oz can of crab meat

• 1/4 diced sweet onion

• 3 cloves of garlic (chopped)

• 1/4 cup diced yellow pepper

• 1/4 cup diced red pepper

• 1/2 cup sweet corn

• 1 tablespoon chopped Italian parsley

• 1 cup white wine (chardonnay)

• 1 cup chicken or vegetable stock

• 1 cup heavy whipping cream

• 3 tablespoons olive oil

• salt and pepper (to taste)

COOKING INSTRUCTIONS:

• Fill a large sauce pan ¾ full with water and bring to a boil. Cook baci 3-5 minutes in boiling water until tender. Heat a large sauté pan on high heat and add olive oil. Add onion, garlic and peppers and sauté until translucent. Add white wine and reduce by half. Add stock and reduce by half. Add heavy cream and reduce until desired thickness. Remove from heat, add crab and corn to warm through. Season with salt and pepper. Add baci and stir to coat the pasta. Plate the baci with sauce then sprinkle with parsley. Enjoy!

Portabella Ravioli with Asparagus Cream Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Portabella Mushroom Ravioli

• 1 cup fresh asparagus

• 12 oz cremini mushrooms (sliced)

• 1/4 cup diced sweet onions

• 3 cloves of chopped garlic

• 1 cup dry marsala wine

• 2 cup heavy whipping cream

• 3 tablespoons olive oil

• 1 tablespoon chopped fresh chives

• salt and pepper (to taste)

COOKING INSTRUCTIONS:

• Fill a large sauté pan ¾ full of water and bring to a boil. Add the ravioli to the boiling water and cook for 4-6 minutes until tender. Remove ravioli from water and drain. Heat a large sauté pan over high heat with oil in the pan. Once it starts to steam, add the mushrooms and cook until golden brown. Add asparagus and cook for 2-3 minutes. Stir in garlic and onion. Cook for 2-3 minutes until they are cooked. Add Marsala and reduce by half. Add Heavy cream and reduce by half. Remove from heat and add ravioli. Stir until ravioli is coated with sauce. Season with salt and pepper. Plate ravioli with the sauce. Sprinkle with chopped fresh chives. Enjoy!

Jumbo Beef Ravioli with Red Wine Sauce

INGREDIENTS: Yields 2 servings

• 1 12 oz package of Mama Mucci’s Pasta Jumbo Beef Ravioli

• 1 cup fresh baby spinach

• 1/4 cup chopped sweet onion

• 2 cloves of fresh garlic (chopped)

• 1 cup dry red wine (Cabernet, Sauvignon, Merlot, etc.)

• 1 cup beef stock

• 3 tablespoons olive oil

• 2 tablespoons unsalted butter (cubed and at room temperature)

• 1 tablespoon chopped Italian parsley

• salt and pepper (to taste)

COOKING INSTRUCTIONS:

• Fill a large sauce pan ¾ full with water. Put on high heat and bring to a boil. Place ravioli in boiling water for 4-6 minutes until tender. Remove the ravioli from water and drain. Put a large sauté pan on high heat and add the olive oil. Once the oil is starting to steam, add the mushrooms and toss to coat with the oil. Sauté until golden brown. Add the onion and garlic and stir 2 minutes until they are cooked. Add the spinach and stir until it wilts. Add the red wine and boil until it is reduced by half. Add the beef stock and boil until it is reduced by half. Remove from heat and stir in the butter. Add salt and pepper to taste. Add cooked ravioli and toss to coat with sauce. Plate ravioli and sprinkle with parsley. Enjoy!