I prefer to make my own ingredients and components for our meals. I don’t think mine are the best, I just find it relaxing. Perhaps it is a nod to home economics but more likely it is about satisfying a curiosity and having the time.
However, every once in a while, someone comes along whose products are so far superior to yours that you cede room in the freezer. Valicenti Organico from Hollis, New Hampshire is one of those producers. Their pasta is good, I have not tried their sauces but I have driven 30 miles to a Farmers’ Market just to buy their ravioli. We’ve eaten nearly a dozen different ravioli varieties and can’t declare a favorite let along say there was one we didn’t devour. I bought a half-dozen this morning at the Rollinsford Farmers’ Market. I am hoping they get the Durham Marketplace to carry their products, I could use the extra freezer space.
A package amply serves 2 or makes a large appetizer for 4. Cooking the ravioli is easy. Bring a pot of water to a boil, add salt and return to a boil then add the ravioli straight out of the freezer. Once the ravioli begin floating to the surface you are almost done ( 2 to 3 minutes), continue cooking for another 3 to 4 minutes. Cover with your sauce of choice, I am partial to extra virgin olive oil and garlic.