Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Washington DC & Baltimore >
Oct 14, 2009 02:41 PM

Where can I buy fresh ravioli in Washington DC

I am looking to buy fresh ravioli in DC, not frozen and not from whole foods/giant/traderjoes. All of the markets I know sell "fresh frozen". Anyone have any ideas?


  1. Click to Upload a photo (10 MB limit)
  1. I've bought fresh pasta from Cavanna Pasta at the Foggy Bottom Farmers' Market, and it's been very good (I've tried the gnocchi).. Cavanna's is there today (market right behind the Foggy Bottom metro station around 24th & New Hampshire Ave.). They'll also be at a couple of farmers' markets in Virginia this weekend. See:

    I've also had good luck with Vace's pastas (Cleveland Park location), but I believe most of them are "fresh frozen".

    2 Replies
    1. re: Gigi007

      That reminds me a couple of weeks ago there was astory in the Post about a woman who was influential in the U Street market and in a picture there was advertised behind her local made rabbit ravioli. Anyone know who offers such a treat at U Street, Foggy Bottom or elsewhere?

      1. re: Trip Klaus

        I read on that Stefano Frigerio of the Copper Pot Food Company (which monavano also mentioned) makes rabbit ravioli. He's at the 14th & U Street Farmers' Market, the Penn Quarter Farmers' Market, and some others too. I'm going to try to make it to Penn Quarter tomorrow to pick up a jar of his delicious Peach & Prosecco jam. Will let you know about the pasta if I arrive before closing!

    2. I think there's a place up in Cleveland Park that sells it fresh.

      2 Replies
      1. re: Jacey

        Vace, but I odn't know if they are fresh or frozen off the top of my head.

        1. re: deangold

          Most of Vace's pastas (including (ravioli) are frozen, but I've also bought some fresh linguini there as well.

      2. Copper Pot Food Company sells at the 14th & U St. market on Sat. Stefano's pastas are amazing.

        7 Replies
        1. re: monavano

          Stefano was a mainstay, an anchor of Maestro.

          1. re: Joe H

            Joe H, Gigi and monavano you have all convinced me to visit the 14th and U market this Saturday. My only question, why aren't the pastas advertised on the web site ?

            1. re: Trip Klaus

              TK, I noticed the same thing, but was assured by several people that Stefano regularly brings pastas to the farmers' markets.

              1. re: Trip Klaus

                My sense is that they are listing products that can be ordered online-although I'm not sure if he's taking online orders now. I'm due to get to the market this weekend so I'll see what I can find out.

            2. re: monavano

              Thank you very much monavano (JoeH and Gigi) for your suggestion and help. This Saturday I braved the beautiful weather to visit the U Street market. Alas, no Stefano. He was caught up in the road closings for the DC bike event. So I wandered around the area to get a new feel for the area. I haven't been for many years. I was able to locate many places I have read about here or elsewhere and later returned for a great small plate (food anyway) meal at Bar Pilar. In between I visited Mac Arthur Beverage for the Matteo Correggia tasting where I picked up some of the wonderful Arneis is anticipation of my rabbit ravioli.

              So Sunday I drove back down for the Florida Ave market and happily found Stefano there. He couldn't have been nicer or more helpful with selections. Not only did I get my rabbit ravioli but also duck ravioli, fig balsamic jam and bacon parmesan sauce.

              The rabbit with a simple sage butter (as he suggested) was perfect with the Arneis although I found the ravioli to split a little too easily so I will ask Stefano for his advice for next time.

              The overstuffed duck confit was the winner with great flavor and no problem with breaking. Happily I had also bought some of the Matteo Correggia Roero which paired equally well. The fig jelly simply spread on crostini as an accompaniment to the pasta was just the right way to add some fruit to the dish. I personally don't like fruit sauces covering the flavors of so called gamey dishes. However, as a slight side touch it was a good addition. Haven't used the bacon sauce yet other than to put a little on crostini just to try. Can't wait! Thanks again to all, and I hope others will enjoy these products as much as I did.

              1. re: Trip Klaus

                Excellent report, TK, and you're welcome. Glad you found the rabbit ravioli and other goodies. The fig balsamic jam and bacon parmesan sauce sound pretty good to me. I'm looking forward to trying some of Stefano's jams, sauces, and pastas. Thanks for your recon work.

                1. re: Trip Klaus

                  Very good, TK! Now I'm very happy that we decided to turn back in our attempt to get to the 14 th St. Market last Sat. We too were thwarted by the Bike DC event. We got up 14th St. across the bridge only to find traffic being redirected to who knows where. We turned our asses back to VA. and went to the King St. market.
                  I'll make another attempt next Sat. to get some pasta and sauces from Stefano.

              2. There's a pasta counter at Eastern Market that sells some quite good fresh ravioli.

                1 Reply
                1. re: leslielj

                  that would be George Canales' (technically his stall is "Eastern Market Grocery" - fresh sauces and dry goods in addition to the pasta) and if you call a few days ahead I have heard you can specify the ravioli/tortellini filling (or herb flavor if it's cut noodles) never asked myself as there's always a wide assortment. texture is always right.


                2. I got some fresh gorgonzola and walnut ravioli. now I need to know what to do with it. kinda sick of the brown butter routine.

                  3 Replies
                  1. re: ChristinaMason

                    Pick two of shallots, cream, rosemary, or cranberries, and make a quick sauce. Alternatively, throw some sage in your brown butter sauce to liven things up.

                    1. re: sweth

                      cranberries is intriguing. can you elaborate?

                      1. re: ChristinaMason

                        Gorgonzola and walnuts means you've got savory, salty, bitter, nutty, and possibly creamy going on. So sour and sweet flavors should accentuate them quite well, and cranberries give you both of those, like in something like this:


                        (Although I'd probably throw some wine in there to deglaze when you add the cranberries.)