There are dozens of fresh ravioli, from traditional cheese to shrimp with leeks and fontina ($5.99 to $8.99 a package).
It's fresh ravioli made realistic.
A main course is fresh ravioli of roasted shellfish with three sauces, roasted pepper, shellfish essence and black bean.
I sampled almost every appetizer, salad, entree and dessert on the menu and unearthed only one clunker: the fresh ravioli in a clear broth.
He has 33 kinds of his brand of fresh ravioli ($2.99 to $5.99), from standards like ricotta or chicken to porcini mushroom, artichoke, roasted garlic and goat cheese.
Supermarkets have really raised our expectations of pasta with their fresh raviolis and the like, but it's not a treat for me.
The most reliable way to develop an appreciation for fresh ravioli is to find out for yourself how hard it is to make.
He makes 35 variations of fresh ravioli and pasta in 20 shapes, a total of about 20,000 pounds of pasta a week.
Try the rigatoni with cubes of roasted eggplant, strips of red peppers and mozzarella, and light and fresh lobster-filled ravioli under a saffron-edged tomato-cream sauce (both $8).
On the sweeter side are the linguine with tender little clams and garlic in an aromatic shellfish broth, and wonderfully fresh asparagus-filled ravioli in a raw tomato sauce.
