Via Ravioli

Freezer sale today! The case is full with lots of different flavors and we need to make space for some new things. All day today all our ravioli & pasta are on sale, buy two get one free.

Friday Family Dinner is back! Via Ravioli Friday Family Dinner feeds four people and costs $40. Each dinner comes with two boxes of pasta or ravioli, two containers of sauce or meatballs and 1 loaf of Italian bread. Order in the comments below with which number you'd like and any add ons. Pick up Friday during regular shop hours: 11am and 6pm. We'll take orders until we're sold out. Call us at 518-414-9530 with any questions.
1: Basil Mozzarella Ravioli with Pomodoro Sauce
Green basil ravioli with a mozzarella + ricotta filling with our tomato garlic basil sauce + bread
2: Spaghetti + Meatballs
Our house-made tagliolini pasta with 8 beef meatballs in tomato sauce + bread
Add ons:
Tiramisu (two containers for $14) or Make-at-home Cannoli Kit (makes ten for $15)

Steve’s sungold sauce is pure summer simplicity: ripe sungold cherry tomatoes, sautéed in olive oil with fresh basil and garlic and then pureed until smooth and creamy. We got four flats delivered today so we’ll be making sauce all week long. This is the perfect sauce to go with sweet corn ravioli (don’t forget the Calabrian chili flakes) or our basil mozzarella ravioli. We also use this sauce in our summer basil zucchini lasagna which will be back in the shop this week as well.

Here's the line up for fresh ravioli in the shop this week! We also have lots of other flavors available in the freezer: basil mozzarella, mushroom, plus our long pastas. Sungold cherry tomato sauce is back this week, plus our summer basil zucchini lasagna.

Our ravioli usually steal the spotlight but we love all our pasta children equally (do NOT ask us to pick a favorite kid!) and so we’re giving a little love to our littlest long noodle: tagliolini. This pasta is very similar to spaghetti but it’s not round so it has a different name. You gotta love Italians and their very specific names for each pasta shape. Steve says this pasta cooks up the nicest of all our noodles. We love tagliolini with our meatballs but it’s also great tossed with our new sungold cherry tomato sauce.

Shelves are stocked with new Italian goodies (pistachio paste! tomatoes! hazelnuts!) and the fridge is full of sweet corn ravioli and basil zucchini lasagnas. Happy Friday!

Summer lasagna is back in the case today! Fresh basil pasta sheets made with local basil gets layered with zucchini, sweet tropea onions and sungold cherry tomatoes. Plus creamy bechamel and fresh mozzarella! And if you don’t want to turn on your big oven, word from our friends is that these lasagna trays cook up beautifully in a toaster oven.

Via Ravioli Friday Family Dinner feeds four people and costs $40. Each dinner comes with two boxes of pasta or ravioli, two containers of sauce or meatballs and 1 loaf of Italian bread. Order in the comments below with which number you'd like and any add ons. Pick up Friday during regular shop hours: 11am and 6pm. We'll take orders until we're sold out. Call us at 518-414-9530 with any questions.

1: Ravioli with Vodka Sauce
Ravioli (ricotta + swiss chard filling) with our famous vodka sauce + bread
2: Spaghetti + Meatballs
Our house-made tagliolini pasta with 8 beef meatballs in tomato sauce + bread
3: Sausage Ravioli with Pomodoro Sauce
Sausage provolone ravioli with our tomato-basil-garlic sauce + bread

Add ons:
Tiramisu (two containers for $14) or Make-at-home Cannoli Kit (makes ten for $15)

Via Ravioli Fresh Pasta & Ravioli
Our shop is open Tuessday to Saturday, 11am to 6pm

Tuesday is the day when Steve and the kitchen team make all the ravioli we send out to our retail partner shops. We sell to more than 25 stores and restaurants from Saratoga Springs all the way down to New York City. You can see the full list at viaravioli.com/where-to-buy. If you have a store close to you that you think should sell our ravioli, tag them below!

Here's this week's ravioli line up! We've got three of our tried and true fillings (ricotta, spinach & braised beef) plus the summer favorite basil mozz is back for another week. NEW to the team is a sweet corn ravioli which is gonna be so good with butter and a spoonful of spicy Calabrian chilis. Plus keep your eyes peeled for a special giveaway this week.

Best surprise visit EVER! Ed came by this week to check out the shop and say hi. He built the building that is now Via Ravioli 25 years ago! It was so fun hearing about his auto business (he and his wife used to sell 500 cars a year from this spot!). And we got to give him a tour of the kitchen and tell him about the changes we made to the building when we moved in - like taking out the car lift and putting in an Italian ravioli machine. It feels so special to have this connection to our slice of Coxsackie history.

There is nothing that gets Steve to pull out all the culinary stops like a summer lasagna. This one is made with sheets of green basil pasta, layered with sautéed zucchini and tropea onions, sungold cherry tomatoes, creamy bechamel and house-made mozzarella.

A tidbit of ravioli wisdom to get you through the day. What’s your favorite filling?

We're making fresh lobster ravioli this Friday! We start with Maine lobster meat from a 3rd generation lobsterman. We mix it with creamy ricotta, lemon zest and parsley. This becomes the filling for large round ravioli made with our fresh egg pasta. Our kitchen team also makes two sauces to go with the lobster ravioli: a spicy tomato diavolo and a lemon cream sauce. Pre-order from our website (viaravioli.com) or by calling the store at 518-414-9530.

The line up for this week is looking so delicious. Steve's been working on a summer vegetarian lasagna: basil pasta sheets layered with sautéed zucchini and tropea onions from MX Morningstar Farm in Hudson. Lobster is live in the online store for pre-order along with spicy tomato diavolo and lemon cream sauce.

Freezer sale this Tuesday! We're now open five days a week, Tuesday through Saturday. We're kicking off Tuesdays with a buy two, get one freezer sale. We've got a great line up of frozen ravioli:
Classic Ricotta
Braised Beef
Tropea Onion & Chanterelle
Spinach Ricotta
Italian Zucchini
Ravioli di Erbetta (Swiss Chard)

We'll have these new freezer bags available in the shop just in time for our next freezer sale, this Tuesday. YES! Tuesday! We're now open 5 days a week. $15 gets you an official Via Ravioli insulated tote for keeping your ravioli nicely chilled on these 90 degree days. This Tuesday all frozen ravioli + pasta will be buy two, get one free.

Today’s fresh ravioli: classic ricotta. It’s a classic for a reason! Pairs like a dream with any of our sauces: pomodoro, vodka or bolognese.

FREE PROSCIUTTO! TODAY! We’re making way for new things in the fridge (pancetta! Cannoli kits!) and so today only we’re giving a pack of sliced prosciutto to every customer for free! We’re open regular hours today, CLOSED THURSDAY, open Friday and Saturday.

Tomorrow we have a new filling: tropea onion and chanterelle mushroom. We take fresh purple tropea onions from MX Morningstar Farm in Hudson and cook them slowly over low heat for three hours until the moisture has sweated out and the sweetness has been concentrated. At the end we add in tiny, wild foraged chanterelles that bring a lovely nutty flavor, creamy ricotta and a health pile of grated Parmigiano Reggiano. This is one of those flavorful fillings that doesn’t require much in the sauce department - just a bit of butter or olive oil and a sprinkling of cheese, fresh herbs if you like.

We’re kicking off this week with a special ravioli made with sweet tropea onions from and wild chanterelles. This is probably a one time only ravioli (though I’ve said that before and been wrong). And gnocchi will be back again by popular demand. This time we’re doing classic ricotta gnocchi, perfect for pairing with whatever sauce floats your boat.

This week's newsletter was a love letter to the best plate of tortelli we ever ate, at Antica Trattoria il Duomo, in Fidenza. The tortelli that planted the dream of opening a ravioli shop. This Friday we’re making our own version of ravioli di erbetta. Ours will be different from the ones in Fidenza: machine-made instead of hand-made, ravioli instead of tortelli. But the essence is there: beautiful local chard, grown by Atlas Farm in South Deerfield, MA, sautéed in Sicilian olive oil and then folded into creamy ricotta. And for the pasta dough we are doing our first whole grain pasta - made with freshly milled flour from Sparrowbush Bakery in Hudson. When the rich, nutty flavor of the local grain marries with the bright, green notes of the chard we hope you’ll taste a bit of the magic we felt seven years ago.

Gnocchi are back on Wednesday! Made with ricotta + local swiss chard. The star of this week is the ravioli di erbetta: a classic Italian ravioli made with a creamy ricotta & swiss chard filling. And Saturday is caprese day, Via Ravioli style: basil mozzarella ravioli & fresh pomodoro sauce.

Hey gnocchi fans where y’at? Gnocchi are back on Wednesday, this time made with swiss chard from Atlas Farm (via our weekly Myers Produce delivery). Chard gnocchi + garlic scape butter = very delicious dinner for 2 people for just $19.

Monday's newsletter tells the story of the tortelli di erbetta we ate seven years ago at Antica Trattoria il Duomo in Fidenza, Italy that inspired us to open a ravioli shop. We save this kind of (very sappy) story for our email newsletter, which goes out once a week on Monday night. Sign up on our website: https://www.viaravioli.com/

Saturday we’ll have fresh morel mushroom ravioli in the shop plus garlic scape butter for saucing them. The filling for the ravioli is DELICIOUS. As Steve put it “I could have added more ricotta to the filling so we could make more ravioli, but as it is, is SO mushroomy and tasty.” We got the scapes from our friends and this compound butter has perfect little bits of garlicky scapes. All you need to do is melt the butter in a pan for 30 seconds, add in your cooked ravioli and simmer for another 30 seconds. Et voila! Dinner is ready.

We are now accepting EBT cards in our ravioli shop! Fresh ravioli, sauce, cheese and all our pantry items are EBT eligible products. You can even use your EBT card to buy one of our house-made lasagnas! Our shop is open Wednesday to Saturday, 11am to 6pm. We're on Route 9W in Coxsackie, next to the Stewart's.