From Our Editors
The golden-yellow walls of Ravioli Oli display sepia-tone photographs of the owners' grandmother, Mary, who brought her recipes for homemade ravioli and sauces to the U.S. from Italy. Following Mary's instructions to roll out dough till it's paper-thin, the kitchen crew crafts ravioli fresh every day by hand, rather than knitting them from spaghetti, like most restaurants. Six different fillings, from plain cheese to ground beef to veggies, puff up each piece of pasta before it's smothered in one of six fresh-made sauces. Side dishes such as grilled asparagus, sausage, or hearty meatballs support ravioli plates.