RaviOllie was founded by our chef, Ollie. Having spent years working in restaurants in London he had learnt how to perfect making pasta. Being a pasta lover all his life he had always hand rolled his own at home. His family will vouch for his love of it through the mess that he used to make in the kitchen in his early years.

Ollie's background is in design, having left university with a degree in product design and marketing. However it soon became clear that this was not his career calling. The link between design and food is well known due to the creativity expressed in both areas. This is what spurred him on to become a chef and worked under Joe Mercer-Nairn (winner of the young chef of the year award 2014) at Medlar restaurant for the majority of his cheffing career. Now he wants to craft his own ravioli and bring it to the public, the supermarket ravioli is poor quality and you shouldn't have to go to expensive restaurants to find it either. There is lots to come from RaviOllie, its the start of a high-quality fast food movement...

Our focus starts with consistently delicious pasta dough, with a vibrant yellow colour. After resting, the pasta is hand-rolled through a machine and filled with our fillings. Our wholesale menu is constantly changing with the seasons and we are always open to suggestions of a filling that would fit with your menu.