Macarons are a passion of mine. I still love taking them out of the oven and filling them with luscious creams and rich ganache. However, my frequent trips to Italy have given me a taste for and appreciation of fresh pasta. I find the process of rolling out and shaping fresh pasta to be soothing and worth the effort to produce such a superior product. I use olive oil from Gastronomia Volpetti, a great specialty shop in Rome that carries the season's product from the various regions. Many of the herbs in my sauces come from the outdoor market Campo de' Fiori. You really must try it at least once. The difference is unmistakable.
Homemade Ravioli
Fresh filled egg ravioli is lighter and more tender than you can imagine. Every batch of pasta is made fresh and each ravioli is hand shaped. I also offer a selection of sauces for those of you who need help pairing the ravioli with a complementary sauce. Each month will feature one filling flavor that will be available by the pound. You can special order any ravioli I offer by ordering a minimum order of 3 pounds for each flavor. All ravioli is delivered frozen.
Ravioli - $12 per pound
Pasta dough for ravioli: Simple, classic - can't be improved upon. flour, eggs, extra virgin olive oil, salt
Gourmet Butternut Squash Ravioli: A light tender ravioli filled with a rich creamy filling. I serve this one with a browned butter and sage sauce. butternut squash, nutmeg, mascarpone cheese, egg yolks, parmesan cheese, salt & pepper
Spinach Ravioli: Full of cheese and spinach along with the unexpected crunch of toasted pine nuts. I like this ravioli with a vodka cream sauce, but a fresh marinara would be nice as well. ricotta, parmesan cheese, nutmeg, spinach, pine nuts, garlic, salt & pepper
Sun Dried Tomato Ravioli: This is a simple, sort of neutral ravioli that is a good one for serving with fancier sauces. ricotta, parmesan cheese, sun dried tomatoes, egg yolks, salt & pepper
Mushroom Ravioli: A hearty ravioli filled with a variety of mushrooms. I always use button, portabella, and porcini mushrooms, but will add any interesting ones that I find fresh at the moment. This flavor ravioli can handle a meaty bolognese sauce. extra virgin olive oil, garlic, onion, mushrooms, mascarpone cheese, ricotta cheese, chives, parsley, red pepper flakes, egg whites, salt & pepper
Shrimp Ravioli: This isn't a cheese ravioli with a bit of shrimp - this is a shrimp ravioli with a bit of cheese! Great with a basil cream sauce or some other light creamy topping. shrimp, garlic, butter, extra virgin olive oil, basil, parsley, chives, egg white, ricotta, salt & pepper
Gourmet Butternut Squash Ravioli: A light tender ravioli filled with a rich creamy filling. I serve this one with a browned butter and sage sauce. butternut squash, nutmeg, mascarpone cheese, egg yolks, parmesan cheese, salt & pepper
Spinach Ravioli: Full of cheese and spinach along with the unexpected crunch of toasted pine nuts. I like this ravioli with a vodka cream sauce, but a fresh marinara would be nice as well. ricotta, parmesan cheese, nutmeg, spinach, pine nuts, garlic, salt & pepper
Sun Dried Tomato Ravioli: This is a simple, sort of neutral ravioli that is a good one for serving with fancier sauces. ricotta, parmesan cheese, sun dried tomatoes, egg yolks, salt & pepper
Mushroom Ravioli: A hearty ravioli filled with a variety of mushrooms. I always use button, portabella, and porcini mushrooms, but will add any interesting ones that I find fresh at the moment. This flavor ravioli can handle a meaty bolognese sauce. extra virgin olive oil, garlic, onion, mushrooms, mascarpone cheese, ricotta cheese, chives, parsley, red pepper flakes, egg whites, salt & pepper
Shrimp Ravioli: This isn't a cheese ravioli with a bit of shrimp - this is a shrimp ravioli with a bit of cheese! Great with a basil cream sauce or some other light creamy topping. shrimp, garlic, butter, extra virgin olive oil, basil, parsley, chives, egg white, ricotta, salt & pepper
Sauces - $5 per pint
Vodka Cream Sauce: A rich sauce that is a bit heartier than those I find at the store. extra virgin olive oil, butter, garlic, shallot, vodka, chicken broth, tomatoes, heavy cream, fresh basil leaves, Mauro herb mix (a mix that I get at Campo di Fiori in Rome, Italy - I'm not sure which herbs are in it), salt & pepper.
Basil Cream Sauce: This is similar in texture to an alfredo sauce, but lighter in taste. fresh basil leaves, white wine, garlic, heavy cream, parmesan cheese
Bolognese Meat Sauce: A classic, rich meat sauce. Great with thick tagliatelle, boxed dry pasta, or a hearty ravioli. oil, butter, onion, celery, carrot, ground beef, milk, nutmeg, white wine or chicken stock, tomatoes, salt & pepper , mauro herb mixture
Basil Cream Sauce: This is similar in texture to an alfredo sauce, but lighter in taste. fresh basil leaves, white wine, garlic, heavy cream, parmesan cheese
Bolognese Meat Sauce: A classic, rich meat sauce. Great with thick tagliatelle, boxed dry pasta, or a hearty ravioli. oil, butter, onion, celery, carrot, ground beef, milk, nutmeg, white wine or chicken stock, tomatoes, salt & pepper , mauro herb mixture
