Photography by Beau Gustafson
If you grew up eating ravioli from a can, rethink ravioli. It is believed that ravioli came from Liguria, where it was invented as a means of using leftover bits and pieces of food.
Fillings for these small dumplings of pasta dough are endless: cheese, vegetables, meats, and so much more. The variety of sauces and toppings to complement the fillings furthers the flavor profiles available. And ravioli can be used as an entrée, a side dish, an appetizer, and even a garnish for soups.
I have not met many real raviolis that I did not like. But of course, there are some I love more than others. The executive chef and owner of The Silvertron Café, Marco Morosini, makes a delicious butternut squash ravioli. The plate arrives full of lovely golden squares of al dente pasta filled with rich, savory butternut squash and tossed with homemade pesto and cheese. It was love at first bite. The pasta comes with bread and an option of chicken or shrimp, but it needs nothing other than a fork and a glass of Italian wine.