$ 119.98
To prevent 3-inch round ravioli from breaking, you must use a wide pot of simmering water instead of a violent boil. These Brooklyn-made rounds use thin semolina dough and house-drained ricotta, meaning they require gentle lifting with a slotted spoon once they float to the surface after five minutes of cooking.
Always Free Shipping
When you buy ravioli at a local supermarket, the filling is often dry or "sandy." This is because industrial producers use stabilizers and gums to make the cheese last for months on a shelf. In our Brooklyn kitchen, we use whole-milk ricotta that we drain ourselves to remove excess whey. This creates a filling that has a specific milky weight and stays dense. When these 3-inch rounds cook, the cheese remains smooth and creamy inside a translucent semolina dough. You are tasting fresh dairy, not processed fillers.
Because these ravioli are large and delicate, a heavy meat sauce can overwhelm the flavor of the fresh ricotta. The professional pairing is a simple, smooth Marinara or a "Burro e Salvia" (Brown Butter and Sage).
The Technique: Melt high-fat butter in a wide skillet until it foams and turns nut-brown. Add fresh sage leaves until they crisp. Instead of dumping the ravioli into the pan, use a spider to transfer them directly from the water into the butter. The small amount of pasta water that clings to the ravioli will emulsify with the butter to create a silky coating that sticks to the dough.
The biggest mistake I see in the kitchen is treating these like small, store-bought pasta. Because these rounds are so large, they are heavy. If you drop them into a violent, rolling boil, the turbulence will knock them against the side of the pot and pop the seal. Keep your water at a gentle simmer. Never dump these into a strainer. The weight of the ravioli on top will crush the ones on the bottom. Lift them out one by one with a slotted spoon.
Why can't you ship to PO Boxes?
We ship via overnight courier to ensure the pasta stays at a safe temperature. These carriers require a physical street address for guaranteed delivery.
Do I need to defrost them?
No. Defrosting makes the dough sticky and prone to tearing. Drop them directly from the freezer into simmering salted water.
How many people does one box feed?
Each box contains 12 large 3-inch rounds. Typically, 4 to 6 ravioli is a generous serving, so one box serves 2 people.
Freshness Guaranteed from the Borough of Brooklyn.
Your order is prepared fresh and shipped overnight. Add this 6-box bundle to your cart for the most reliable NYC pasta delivery available.
