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Sauces
Produced in central Italy, in the heart of Emilia Romagna, Nadia’s sauces are designed to complement the ravioli while remaining versatile enough to elevate any dish. Ready to use and requiring only gentle warming, they bring together convenience and a level of quality usually associated with high-level home or restaurant cooking.
Each sauce is developed from Chef Nadia Ellis’ own recipes and made with carefully selected ingredients. The freshness is visible in the final result: the texture, the color, and the presence of real vegetables in each and every jar. The goal is simple: to preserve the integrity of a homemade sauce within a product that fits seamlessly into everyday cooking.
Bolognese
A plant-based interpretation of a classic Italian ragù, built on a pea protein “ground meat” developed by Chef Nadia Ellis to deliver both structure and depth of flavor. Combined with a traditional tomato base and high-quality ingredients, it offers a rich, balanced sauce that works naturally with pasta, but also with lasagna, cannelloni, gnocchi, and more.
Rosé
A familiar favorite, appreciated by adults and children alike. Made from a classic Italian tomato sauce enriched with a vegan cream, it brings a smooth, comforting richness that pairs easily with a wide range of dishes—particularly well suited to Nadia’s ravioli.
Basil & Kale Pesto
Developed to retain the character of a traditional pesto while adapting to industrial production, this version combines basil with kale to achieve a more balanced flavor profile. The result is fresh, aromatic, and less sharp, with a subtle “cheesy” note provided by almond-based ingredients. Versatile enough to be used as a sauce, a spread, or a finishing touch.
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