Ristorante Ravello offers a wide selection of dishes to take away. We also have the take away option available to larger parties and functions. Call us or come in and see us, so that together we can find the right options for your party.
Toasted homemade bread topped with cherrytomates, garlic, black olives and fresh basil. Topped with buffalo mozzarella.
Mixed olives marinated in oil, garlic, chilli, lemon and rosemary.
Freshly baked bread, served with extra virgin olive oil and balsamic vinegar.
Mussels cooked in aromatic white wine, garlic and butter with freshly chopped dill, parsley and chives. Served with warm ciabatta bread.
A trio of bruschetta individually topped with: Cherry tomatoes in olive oil and garlic, basil, black olives and buffalo mozzarella. Warm goat cheese with grilled peppers and pesto. Garlic mushrooms and creamy gorgonzola.
King prawns sauteed in butter, garlic and parsley.
Tomato and buffalo mozzarella salad with fresh basil. Topped with extra virgin olive oil.
Rich, creamy buffalo mozzarella served with parma ham and green pesto and finally drizzled with a touch of extra virgin olive oil and a twist of black pepper.
Fillet of beef rolled in crushed black pepper and thinly sliced. Served raw topped with crisp rocket, a lemon infused olive oil and flakes of Grana Padano.
A cold dish with thinly sliced fillet of veal on a bed of rocket. Topped with a creamy sauce made with tuna, capers, anchovies, lemon and a touch of mustard.
A platter consisting of italian specialities: Parma ham, bresaola, a variety of different salami, caprese with buffalo mozzarella, mortadella, italian Taleggio and Provolone cheese. Served with a variety of marinated vegetables and homemade freshly baked bread.
Fettuccine pasta in a creamy sauce with smoked salmon, garlic, white wine, leeks and asparagus. Topped with a twist of black pepper.
Sliced fillet of beef panfried with garlic, a selection of mushrooms and fresh baby spinach with a touch of white wine and cream. Tossed gently with fettuccine pasta and topped with black pepper.
Chicken, tiger prawns and cherry tomatoes fried in olive oil with garlic and chilli. Tossed with maccheroni in a light tomato sauce with freshly chopped parsley and rocket.
Chicken, garlic, peppers and red onions with maccheroni tossed in a creamy sauce with pesto. Topped with rocket and a touch of black pepper.
Homemade meatballs made from beef served in a rich tomato sauce with garlic, mixed herbs and a touch of chilli. Served on tagliolini pasta and topped with flakes of Grana Padano.
Squash panfried in butter, white wine and garlic until golden. Served in a creamy sauce of carefully melted provolone and parmesan cheese and torn basil. Tossed in tagliolini pasta and seasoned with black pepper.
Tagliolini pasta with Italian pork sausage and porcini mushrooms sautéed in olive oil, white wine, garlic and chilli. Served in a rich tomato sauce with fresh parsley.
Paccheri pasta with mussels, calamari and tiger prawns panfried in olive oil, white wine, chilli and garlic with a light tomato sauce, fresh cherry tomatoes and parsley.
Filled pasta with spinach and ricotta cheese. Served in a cream and tomato sauce with fresh basil. Topped with flakes of Grana Padano.
Seafood risotto with tigerprawns, mussels, calamari, freshly chopped tomatoes, chilli, garlic, saffron and fresh herbs.
A creamy chicken and mascarpone risotto with porcini and button mushrooms. Seasoned with tarragon and Grana Padano.
An elegant risotto flavored with Barolo red wine, creamy taleggio cheese and parmesan. Lightly topped with crispy leeks.
A creamy risotto with mixed peppers, mushrooms, courgettes and asparagus tossed in green pesto and parmesan cheese.
Veal escalopes topped with parmaham and fresh aromatic sage. Panfried in white wine and butter with a hint of garlic.
Lamb cutlets topped with a lemon, white wine, fresh mint and garlic sauce.
Marinated slowcooked rabbit in a rustic white wine sauce with fresh rosemary, black olives, red onion, garlic and capers.
Grilled fillet of beef topped with a creamy sauce with garlic and porcini mushrooms.
Fillet of beef flamed in brandy and topped with a creamy green peppercorn sauce.
Grilled entrecote with a soft and creamy Marsala sauce sprinkled with finely chopped pistacchio nuts lightly toasted in butter.
All of the above dishes are served with vegetables of the day and potatoes.
Juicy kingprawns and cherry tomatoes sautéed in garlic, butter and cognac. Tossed with fresh basil and serves with a mixed salad.
Fillet of salmon, kingprawns and mussels sauteed in white wine, capers,garlic, cherry tomatoes with fresh parsley and chives. Served with the vegetables of the day, including potatoes.
Grilled chicken served on a bed of mixed leaves, marinated squash, mixed peppers and artichokes. Topped with a creamy Ceaser dressing and homemade garlic croutons.
A rustic salad of mixed leaves and fresh basil with toasted homebaked bread soaked in olive oil and a touch of garlic with chunky buffalo mozzarella, fresh tomatoes, oregano, marinated olives and capers.
Fresh homemade maccheroni pasta with chicken, mushroom and garlic in a creamy tomato sauce with fresh baby spinach.
Fresh homemade maccheronipasta with homemade meatballs made from beef in our own rich tomato sauce.
Grilled chicken breast served with fresh and a salad garnish.
Grilled italian sausage served with fries and a salad garnish.
Garlic bread with melted mozzarella.
Mixed leaves, cherry tomatoes and red onions.
Rocket leaves tossed in olive oil, topped with flakes of Grana Padano and a touch of balsamic vinegar.
Homemade classic italian dessert. Ladyfingers soaked in espresso coffee, liqueur and sugar with creamy mascarpone. Topped with cocoa.
Warm Pear Tart served with vanilla ice cream.