Much like the current discussion about Sophia's amazing silky rich creamy yoghurt ("yoghurt unlike any other") I thought some CHs might like to know about Bella Ravioli, a fresh pasta Medford institution. In the 30 yrs I have been going there, i have never had the feeling that they are known to the foodie community.
I was introduced to Bella's in the '80's when I worked briefly for Gerry at Peasant Stock.
What makes Bella Ravioli a real treasure is its pasta (just plain pasta; no 30 varieties) which is SILKY because it is not made by the extrusion method (which forces the dough into sheets, making it compact and dense.) Bella's pasta is made like home pasta where the dough is fed through rollers, and is able to keep its lighter, looser structure, resulting in soft silky mouthfeel. Second generation owners/pasta princes - michael and robert- are upbeat, friendly, helpful. They will also do special cuts (i am partial to taglierini- a width between linguini and tagliatelle) and i have also taken ingredients to them (cilantro, minced jalapenos) and they have incorporated them into their basic dough and given me finished sheets for my ravioli. Since their mom expanded the line of rav. fillings, i have not tried any of those though some are currently in my freezer.Btw, when i freeze their taglierini, i portion it out in the bags they give me and then i pull it apart and loosen it a bit before sealing the bag ; otherwise it can get too compacted/smushed together.
If you've never had Bella's pasta, you are in for a real treat!
369 Main St, Medford, MA 02155