From Our Editors
The Ravioli Shop's founder, Bill Kenney, feels so much pride in his store’s fresh-made products that if he notices a customer holding an odd pairing of ravioli and sauce, he’ll tactfully and enthusiastically suggest a swap. The rest of the team demonstrates the same dedication to furnishing excellent meals, guiding patrons through a dozen ravioli varieties and five regular sauces with personal advice, a handy online chart, and the ability to decipher the true desires of growling stomachs.
Staffers might recommend pairing their seasonal pumpkin ravioli with a sage and brown-butter sauce or perhaps their decadent lobster ravioli with vodka-cream sauce made with slow-pasteurized cream from a local dairy. In addition to pasta, the staff also bakes fresh bread daily, crafting semolina loaves, baguettes, and six varieties of focaccia early each morning. All ravioli, sauces, and breads are made from scratch, with 100% durum flour and fresh eggs infusing each sheet of pasta and roasted veggies and fresh-ground cheeses providing soft pockets of filling.