A house specialty, Raffetto’s ravioli are made from a century-old recipe using durum flour, fresh whole eggs, water, and mouthwatering filling of pillowy ricotta blended with umami rich parmesan and herbs. Smother in red sauce; toss with melted butter and crispy sage; cook in a fragrant broth (or make your own broth with these soup bones) and serve as ravioli in brodo.
Local, Small Batch
New York, NY
When the patriarch of the family, Marcello Raffetto, opened M. Raffetto & Bros. in the heart of Greenwich Village in 1906, it’s hard to imagine he would have expected his little pasta shop to last into the next century. Throughout 111 years, many dedicated family members and relatives have kept the business going and growing through all the changes that time brings – from two World Wars and the Great Depression to Vietnam and into the web revolution. In its early years, M. Raffetto & Bros. made three basic products: egg noodles, meat & spinach ravioli (Genoa Style) and, a little later, cheese ravioli (Naples Style). Today, Raffetto’s produces about 50 different kinds of pasta, choosing to follow the same principles that have guided their family’s philosophy since 1906: use the best quality ingredients to produce the best quality pasta. Their passion for quality sustains their commitment to continue to make products in small batches so that everything you taste from Raffetto’s is always as close to “homemade” as possible.
All of Raffetto’s pasta can be frozen, and if stored frozen should be cooked frozen.
Dough Ingredients: Durum Flour Extra Fancy (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Eggs Filling Ingredients: Impastata Ricotta Cheese (Pasteurized Whey, Cream, and Milk), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Eggs, Salt, Parsley