"Ravioli needs to be made with fresh pasta for a quality dish. Anything brought into a restaurant from outside will be essentially the same as if you bought it at the grocery store."
"Chef Matt Eckfeld from Dimmi Dimmi in Chicago recommended avoiding the ravioli at some establishments, saying, 'They can get too thick on the pasta, and the filling can get a little boring or muddled.'"
"Dough for stuffed pasta needs to be pliable. The chef needs to be able to fold and seal the pasta while maintaining a uniform thickness."
"The Ravioli Store states right on its website that the company's goal is 'to provide New York City chefs with the best tasting artisan ravioli and fresh pasta possible.'"
Ravioli is often a dish to avoid at Italian restaurants unless made with fresh pasta. Chef Matt Eckfeld emphasizes that ravioli can be thick and uninteresting if not prepared correctly. Quality ravioli requires a chef skilled in making fresh, pliable dough that is uniformly thick. Many restaurants outsource ravioli from companies that specialize in artisanal products, but these may not meet the standards of freshly made dishes. The balance of thickness and filling is crucial for a satisfying ravioli experience.
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