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Homemade ravioli: You can TASTE the difference!

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The other day, a guest remarked to Chef Harvey that he couldn’t believe how uniform Siena’s ravioli were.

How could they be homemade, he wondered out loud, if they are all the exact same size?

Chef Harvey chuckled and politely explained that uniformity in stuffed pasta (like his classic ravioli, above) is a point of pride among the great chefs of Italy.

When he trained and studied at culinary school in Italy, Chef Harvey learned the ancient technique of using ravioli cutters to craft the perfectly shaped filled pasta.

“No self-respecting Italian chef would serve ravioli that weren’t perfectly uniform in size and shape,” Chef Harvey told the guest.

All of Chef Harvey’s pastas are made in-house, every day, fresh.

One sheet is placed on a pastry board and then the filling is gently (and uniformly) distributed over the sheet.

A second sheet is then placed over it. And at the point, Chef Harvey’s team carefully uses their custom-made ravioli cutters, which are imported from Italy, to shape these lovely pillows.

These are not machine-made. They are made with the loving care that only Chef Harvey can deliver.

And you can TASTE the difference!

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