Dave and Paul founded New York Ravioli & Pasta Co. after growing up with the Sunday-dinner traditions of New York’s Little Italy. The company carries that family-centered heritage into fresh gourmet ravioli made for home cooks and restaurants throughout the tri-state area.
SfogliniSfoglini began in Brooklyn in 2012 as a 700-square-foot pasta laboratory founded by Scott Ketchum, with the aim of bringing Italian pasta-making tradition to the United States. Now based in Coxsackie, the company makes pasta in a 37,000-square-foot Hudson Valley factory while retaining its focus on careful technique and inventive shape design. Its products are made for both home cooks and restaurants.WEST COXSACKIE, NY
Borgatti’s Ravioli & Egg NoodlesSince 1935, Borgatti’s has made handmade ravioli and egg noodles in the Bronx’s Little Italy, using family recipes brought from Bologna by founders Lindo and Maria Borgatti. Still family-owned and now in its third generation of pasta makers—with the fourth generation involved—the shop continues to make pasta by hand and ships its Bronx tradition nationwide.BRONX, NY
Pasta People NYFor 35 years, Pasta People NY has built its name as a chef-driven pasta manufacturer and distributor serving the New York metropolitan area. Based in West Babylon, the company supplies roughly 450 customers in Long Island, Queens and Manhattan with fresh pasta made for professional kitchens.LINDENHURST, NY
Talluto's Authentic Italian Food, IncFounded in 1967 when Philadelphia chef Joseph Talluto bought a ravioli machine, Talluto’s now makes more than 90 varieties of pasta and sauces at its Folcroft facility. The third-generation family business also operates three Italian specialty markets in the greater Philadelphia area, carrying its handmade foods and continuing the family’s neighborhood-store tradition.FOLCROFT, PA