OUR STORY

What’s the secret of that pillowy ravioli? Partly, it’s the half-century-old Lombi pasta machine in the back. But it’s also the hands-on approach. “Depending on the humidity in the air,” says owner Anthony Perrotta, “the amount of water and eggs that go into the dough changes. You know it’s right by the feel with the hand.” And finally, it’s Perrotta’s commitment to his craft.

Cooking is our passion we are up by 3:00 am on Saturdays making fresh ravioli to sell to our customers per week. The favorite? A basic cheese ravioli made with Parmigiano-Reggiano, Romano, Asiago, fresh parsley, eggs, and fresh ricotta from Calabro Farm in East Haven, Connecticut. Perrotta has a tip to spot poorly made ravioli. “If the ridges are too uniform, it was made using an industrial process.” At Dante’s, uniform ridges are something you’ll never see.

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Closed until Aug 19th