Like grizzled, one-eyed sea captains, ravioli is much more pleasant when stuffed with lobster. Stuff your belly with today’s Groupon: for $7, you get $15 worth of ravioli, sauces, and more along with a complimentary baguette (a $2.75 value) at The Ravioli Shop. Choose between locations in Rochester and Fairport.
The first of its kind in the area, The Ravioli Shop lines its shelves with homemade sauces, thick, crusty breads(ranging from $2.25–$3.75), and thousands of fresh ravioli, which the staff mixes, kneads, and rolls daily. Standouts among the 14 available ravioli fillings include roasted red pepper, pumpkin, broccoli feta, and lobster ($5.95–$19.95 per box). The Ravioli Store’s five rich sauces, including classic marinara and alfredo ($3.25–$5.25), skirt concentrates and preservatives with the help of fresh tomatoes and cream from a local dairy. While many flock to hear the vodka cream sauce slur his way through the alphabet backwards, not all sauces are right for every pasta pocket, which is why the staff whipped up a helpful chart. Ravenous paws can rip apart a complimentary baguette, taking note of the large, irregular air holes, which signal a great loaf, before swiftly plugging them with pats of butter, jam, and car keys.
Both locations are packed with a crew of ebullient pasta peddlers, who will likely slide a slice of fresh bread down the counter upon approach. A few buoyant banjo plucks may accompany staff advice on cooking methods and the importance of pairing pastas with the ideal sauce and bluegrass compilation.
The Ravioli Shop
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.