Friday Photo Dump(lings): Ravioli Madness
Friday Photo Dump(lings): Ravioli Madness
Let's dive into the ravioli-verse.
Welcome to Above the Fold, a newsletter all about dumplings + the people who make them. Like what you see? Subscribe!
While I grew up going to the Jersey Shore with my family, it’s been many years since I’ve properly Jersey Shored (verb, meaning to eat Kohr Bros. frozen custard, funnel cake, and cheesesteaks between aggressive rounds of whac-a-mole while in close proximity to sand, ocean water, and incredibly inappropriate t-shirts). Until last weekend, that is, when I spent the weekend in Seaside Heights with friends and Jersey Shored my heart out.
In addition to all of the above, a highlight of the weekend was a giant feast of ravioli procured from Mid-Shore Meats, a local butcher shop and specialty food store. They were made by Antonio's, a New Jersey-based ravioli producer specializing in varieties like smoked mozzarella-sun dried tomato, eggplant, and sausage and broccoli rabe (currently sitting in my freezer).
This delightful experience inspired today's roundup: all things ravioli. Note: I’m limiting myself to five entries here, but it could have easily been 30. Ravioli Madness Part 2 may need to happen at a later juncture.
1. The ravioli that inspired this newsletter
This is a video, and it’s one that is very pleasing to watch on loop. Note how plump those ravioli middles are. I’m very excited to crack into my freezer stash.
2. Earth-inspired ravioli
This is not the first time I’ve shared the work of Cornelius Pasta Company (culurgiones, right this way), and I’m sure it won’t be the last. These were created in honor of Earth Day, but I think they look pretty out of this world (ayo!).
3. Juicy lucy ravioli
These might look like perfectly innocent ravioli. But no: They’re the creation of LA-based Diego Argoti, the chef behind Estrano, a “street pasta” pop-up that was brought to my attention by mantuh specialist Lara Talatinian of Call for a Good Thyme. The pasta is ketchup and mustard flavored, and the filling contains steak ragu and chunks of Velveeta. They’re topped with special sauce and shoestring potatoes. WILD!
4. Basket-weave + Gucci ravioli
Mateo Zielonka specializes in mind-boggling pasta creations, and the above ravioli, made from delicately basket-weaving homemade pasta strands, is no exception. Ditto the below ravioli, inspired by the Gucci logo.
4. Plate-sized toasted ravioli
The breaded and fried “toasted ravioli,” often known as t-ravs, is a St. Louis specialty (learn more about that here). This gigantic version used to be available during brunch at St. Louis restaurant The Lucky Accomplice. It’s no longer on the menu and will need to live on in our hearts, minds, and Instagram feeds.
Above the Fold was created by Leah Mennies. Logo + design elements by Claudia Mak.