Sunday, November 21, 2010

Raffetto's Ravioli Roundup

Established in 1906, Raffetto's is a gastronomical relic that pre-dates all the Yuppie condos, over-priced coffee shops and très chic boutiques that have come to define the West Village.


Raffetto's Corp
144 W Houston Street
New York, NY 10012

Raffetto's carries a number of Italian delicacies, but they are best known for their fresh pastas.  At $1.50/lb the fresh pasta is a steal, as are the 48-count boxes of ravioli for just $5.50.  How can they afford to stay in business w/ prices that low? -- they own the building, that's how.  

There are at least a dozen varieties of fresh ravioli made in-house daily -- pumpkin, wild mushroom, goat cheese, lobster, ground beef and spinach, just to name a few.  Conveniently, Raffetto's also sells several sauces that are made fresh daily.  The staff is very helpful and is quick to offer suggestions about which pasta to pair w/ which sauce.  Buy a few boxes of ravioli at a time and freeze them w/ little quality loss.

Pasta maker or torture device? You decide.
A simple brown butter sauce is a great way to enjoy most types of ravioli, especially the pumpkin and the goat cheese varieties.

Brown Butter Sauce

4 TBS unsalted butter (1/2 stick)
10 sage leaves
2 tsp orange zest
1/4 cup grated cheese

  1. melt butter in a 12-inch sauté pan over medium heat.  the butter will foam and sputter, stir frequently.  within 4-8 minutes the milk solids will toast up and turn golden brown.  add sage and orange zest.  toss w/ pasta & cheese to serve. 

© 2010 c. c. villani @ "mission: insatiable" -