First we make the fillings. We roast vegetables, grind cheese, crack eggs, measure spices. Mix. Chill.
Next we make the dough. Crack more eggs, weigh flour (100% durum), add water. Mix. Knead. Roll.
Finally, we're ready for the ravioli. We make thousands of them, fresh, every day, more than a dozen different varieties. We put them in cool little boxes, 30 in each. Then we stock our shelves with them, and sell them. All of them.
The next day, we do it again. Except Sunday.
5-Cheese
Our biggest seller!
Actually 6 cheeses — 2 types of Ricotta, Mozzarella, Asiago, Romano, and Parmesan cheeses blended together create a sharper version of the classic cheese ravioli.
Cheese
The Classic. Ricotta and imported Pecorino Romano cheeses, a few spices, and egg to bind it all together. Hit it with a red sauce, and you're right back home!
Artichoke
Hearts, that is. And four cheeses. Some fresh garlic, basil, egg. Its delicate flavor calls for a lighter accompaniment. Vodka sauce or lemon butter are favorites.
Mushroom
Our only ravioli with no cheese. Portobello and white mushrooms, sweetened with a bit of Madeira wine, give it an intense mushroom flavor. For mushroom lovers only.
Roasted Red Pepper
The staff favorite, it has a really strong roasted pepper flavor. We love it with our Alfredo sauce… or vodka sauce… or garlic and EVOO…
Roasted Vegetable
Ten different veggies pan roasted and blended together give this one a nice vegetable flavor. A little vodka sauce lets the veggies take center stage.
Sausage
A local butcher prepares a special blend of sausage, just for us. We roast it with EVOO, add some herbs and cheese, and stuff it. Get your mom to make some sauce!
Spinach
A very old, traditional Italian recipe, from a very old, traditional Italian cookbook. Ricotta and a touch of nutmeg sweeten it a bit. Almost any sauce will do.
Broccoli Feta
Probably our most delicately flavored pasta, a simple sauce of garlic and EVOO helps to keep the broccoli and feta up front.
Sun-Dried Tomato
You'd better like sun-dried tomatoes if you choose this one! Its bold, sharp flavor marries well with a touch of vodka sauce, or some garlic and EVOO.
Lobster
Guys, this one will get you out of trouble! We use really great (i.e., expensive) lobster meat, and it shows. Top with a little vodka sauce for an elegant dinner.
Shrimp
Mmmm, shrimp. If you're too cheap to go for the Lobster, this one's the next best thing. Guys, if you're in trouble, get the Lobster.
Pumpkin
Think butternut squash, not pumpkin pie. There's a frenzy in September when these appear for the fall and winter seasons. Classic sauce? Sage brown butter.
Asparagus & Goat Cheese
A summer favorite and our newest flavor. Top this one with a little EVOO and really let the roasted asparagus, leek, and goat cheese flavors shine.
Cheese
Artichoke
Mushroom
Roasted Red Pepper
Roasted Vegetable
Sausage
Spinach
Broccoli Feta
Sun-Dried Tomato
Lobster
Shrimp
Pumpkin
Asparagus & Goat Cheese
