# US 2014/0154361 A1 · Ravioli analogs and methods for making such analogs > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0154361 A1 - Document ID: US20140154361A1 - Status: Published application - Kind: A1 - Application number: 14/088,982 - Filed: 2013-11-25 - Published: 2014-06-05 - Earliest claimed: 2012-12-04 - Assignees: Nestec S.A. - Applicants: Nestec SA - Inventors: Lynn Ann Gerheart - Web page: https://patentgrep.com/patent/US20140154361A1 ## CPC - A23K 40/25: by extrusion - A23K 10/20: from material of animal origin (obtained by microbiological or biochemical processes A23K10/10) - A23K 10/22: from fish - A23K 10/30: from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms (obtained by microbiological or biochemical processes, e.g. using yeasts or enzymes, A23K10/10) - A23K 20/147: Polymeric derivatives, e.g. peptides or proteins - A23K 20/158: Fatty acids; Fats; Products containing oils or fats - A23K 40/20: by moulding, e.g. making cakes or briquettes - A23K 50/40: for carnivorous animals, e.g. cats or dogs - A23K 50/42: Dry feed - A23L 7/11: {Filled, stuffed or multilayered pasta} - A23P 20/25: Filling or stuffing cored food pieces, e.g. combined with coring or making cavities - A23P 30/25: Co-extrusion of different foodstuffs - A23K: FODDER - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients. ## Claims ### Claim 1 A ravioli analog comprising a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same relative to each other. ### Claim 2 (depends on 1) The ravioli analog of claim 1 wherein the components of the first dough and the second dough are the same relative to each other except for the different colorant. ### Claim 3 (depends on 1) The ravioli analog of claim 1 wherein the first dough and the second dough comprise at least one of poultry, beef, pork, lamb or fish. ### Claim 4 (depends on 1) The ravioli analog of claim 1 wherein the first dough and the second dough comprise wheat flour. ### Claim 5 (depends on 1) The ravioli analog of claim 1 wherein the first dough and the second dough comprise gluten. ### Claim 6 (depends on 1) The ravioli analog of claim 1 wherein the first dough and the second dough comprise vegetable oil. ### Claim 7 (depends on 1) The ravioli analog of claim 1 wherein the ravioli analog is a pet food. ### Claim 8 A method for making ravioli analogs comprising: co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the co-extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. ### Claim 9 (depends on 8) The method of claim 8 wherein the first dough and the second dough have the same components relative to each other except for the different colorants. ### Claim 10 (depends on 8) The method of claim 8 comprising preparing the first dough separately from the second dough before co-extrusion. ### Claim 11 (depends on 10) The method of claim 10 wherein the second dough is prepared in a process that has the same steps as preparation of the first dough. ### Claim 12 (depends on 8) The method of claim 8 wherein the first dough is prepared by grinding meat, emulsifying the ground meat, and mixing the ground and emulsified meat with vegetable oil and water. ### Claim 13 (depends on 12) The method of claim 12 comprising heating the mixture of the ground and emulsified meat, the vegetable oil and the water into a slurry. ### Claim 14 (depends on 13) The method of claim 13 comprising mixing flour with the slurry to form the first dough. ### Claim 15 (depends on 14) The method of claim 14 comprising mixing additional ingredients with the flour and the slurry, the additional ingredients selected from the group consisting of grains, starches, amino acids, fibers, sugars, animal oils, aromas, colorants, other oils, humectants, preservatives, polyols, salts, oral care ingredients, antioxidants, vitamins, minerals, probiotic microorganisms, bioactive molecules and combinations thereof. ### Claim 16 (depends on 15) The method of claim 15 wherein the co-extrusion produces ropes having a center-filling of the second dough surrounded by the first dough, the pieces formed by a knife which crimps the ropes at predetermined lengths. ### Claim 17 A blended food composition comprising one or more ravioli analogs comprising a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same relative to each other, the blended food composition further comprising one or more other comestible food ingredients. ### Claim 18 (depends on 17) The blended food composition of claim 17 wherein the components of the first dough and the second dough are the same relative to each other except for the different colorant. ### Claim 19 (depends on 17) The blended food composition of claim 17 wherein the one or more other comestible food ingredients comprise gravy. ### Claim 20 (depends on 17) The blended food composition of claim 17 wherein the one or more other comestible food ingredients comprise chunks.