Best Frozen Cheese Ravioli?
- peekpoke Apr 17, 2007 06:56 PM
Not parcooked (a very bad recent trend, horrible texture)
Not in sauce
Not big (too much filling is bad)
Not tiny (too little filling)
Not frozen in clumps (sheets you snap apart work best)
NO GARLIC (completely overpowers the cheese, ruins the ravioli for any kind of simple sauce)
NO CINNAMON (shockingly a popular brand has a powerful cinnamon taste)
LIMITED POWERFUL CHEESE - primary Cheese must be ricotta
FIRM FILLING - some have soft/runny fillings
My ideal are classic Silver Star Cheese Ravioli.
The simple grid of square ravioli.
Filled with whole milk ricotta.
Made from raw fresh paste sheets.
Seasoned with salt, pepper, and parsley.
Might have a small amount of Pecorino Romano for taste (I don't remember the label).
Problems with existing brands:
Mama Lina's Ravioli - powerful cinnamon taste, so much parsley it's almost like spinach & cheese ravioli
Rosetta - strong garlic taste, low quality filling.
Celentanos - Too large, filling is oddly soft and very bland. I believe they are now parcooked as well.
re: tony michaels
I'm having trouble finding specifics on the web for any Monterey brand pasta.
But if I remember correctly (tasting the store sample), problems were:
Poor texture, like pasty leftovers (they are precooked).
Strong garlic taste (makes them useless except when served in a strong garlic sauce).
Soft oozy interior, not firm.
I wouldn't know where to begin with recommendations -- it's a wonderful, wonderful store. If you search "surfas" on this board, you'll see an incredibly wide variety of cooking-related things that they carry. Truffles, frozen ravioli, bulk pasta, knives, silverware, plates, toques, jams -- I could go on forever.
I'm gonna 3rd or 4th surfas -- it taste like you're eating in a restaurant. They have a huge variety but maybe call first as they sometimes run out of a particular type. We went a few months ago and bough about a half-dozen types and still haver a few in our freezer -- I think it's worth the trip.