Breaded Ravioli on a platter with salami, bruschetta and olives

Where pasta’s future is made.

Keeping loyal customers means thinking ahead. At Louisa, we’re always looking at every ingredient and every technique, to develop new and innovative pasta ideas your customers will love next.

Butternut Squash Bisque with Butternut Ravioli


Bring The Right Tastes Together

Louisa’s approach in updating and evolving pasta goes through three different stages.

seafood rolled into a custom pasta shape
Pasta Appearance

We engineer our own pasta dies to create unique shapes and sizes.

Mezzaluna Pasta with cracked black pepper
Pasta Texture

We consider flour type and egg/water ratio to create the ideal bite.

Toasted ravioli opened with the ingredients showing
Pasta Filling

We research ingredient trends, then create unique recipes from scratch.

Custom Pasta

Evolving Classic Cheese Tortellini

To bring the popularity of this classic into different applications, we looked at different ways to amplify its unique features in new ways

Evolving Classic Cheese Ravioli

There’s so much you can do with a simple cheese ravioli—so we did. By rethinking everything from the filling out, we turned a pasta staple into a signature menu item.

Unexpected ingredients

Our chefs are always tracking flavor trends to incorporate interesting new ingredients into their recipes.

  • Apricot preserves
  • Chianti
  • Mortadella
  • Piave Stravecchio
  • Truffle
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Sacchetti Pasta sitting in a bowl of tomato bisque

Original Shapes

Square, half-moon, triangle, scalloped, pinched or twisted, our collection of pasta dies includes more than 100 custom shapes.

Custom Pasta