Ravioli Duet at Tutto Pasta

The first night that we spent in Madison last weekend was July 4. We had been in Madison over the Fourth of July before and were quite excited for the Rhythm and Booms fireworks show set to music over Lake Mendota. However, due to some odd planning on someone’s part, the fireworks took place the previous weekend and we were left without both rhythm and booms. We had planned to pick up a quick sandwich and picnic near the fireworks, but with our plans foiled, we ended up at an old, classic fallback: Tutto Pasta.

With a location on State Street and one in Capitol Square, Tutto is an Italian food staple in downtown Madison. Maybe it’s not the best Italian meal you’ll ever have, but it’s perfect when you want a big plate of pasta and a damn good sauce. This visit, R and I each chose a different ravioli dish and we were both extremely pleased with them. He had a classic cheese ravioli with red sauce, while mine was a little more elaborate. It was chicken and mushroom ravioli with hearty slices of portobellos on top in a light cream sauce. Both were delicious and completely satisfying.

Since this meal, I’ve been inspired to make ravioli, but I’m a bit intimidated at the whole pasta-making ordeal. Does anyone have any experience and/or advice in this arena? Recipe suggestions? Ravioli tips?

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  • Paula

    Rhythm & Booms is never on the 4th, it’s almost always the Saturday before.

    Tutto Pasta’s fun, though!

  • http://noblepig.com/ noble pig

    It looks wonderful! I’m jealous!

  • http://kwanzoo.com/social-trivia Liz

    Those look delicious! I’ve never made fresh pasta, but my advice would be to go for it! Nothing ventured, nothing gained.

  • Midge

    A lot of recipes I’ve seen, call for won ton wrappers to be used for the ravioli. Hope this helps.

  • http://MonthlyMouthful Vi

    Well, that’s fine if you want to travel to Madison for good Ravs. I’ll tell you TWO GREAT RAVS: one is the MONTEREY BRAND of LITTLE SPINACH RAVS FILLED WITH RICOTTA CHEESE (they are green dough from the spinach) and the other are the LARGE, artichoke Ravs sold in the freezer section of WHOLE FOODS STORES! BOTH are outstanding. When I make the little MONTEREY spinach ravs, I also purchase the MONTEREY PESTO SAUCE. (The Barilla brand is good, too but we like the MONTEREY brand best) The MONTEREY Pesto sauce was available at our local Jewel Store (also in that refrigerated section) but this particular rav was not, there were others such as Lobster Ravs, Mushroom Ravs, etc. SO, the manager ordered them for me (for a special occasion) and in TWO DAYS they were in. I purchased 8 packages of them, cooked them and then slathered the wonderful PESTO SAUCE over them and served to very delighted people! NO NEED TO HEAT THE PESTO SAUCE AT ALL. Not one left! And this was in addtion to my other offerings which were many but this went over best of all.
    SO STAY HOME AND ENJOY DELICIOUS RAVS, TOO. And for a special sauce, try RAGU ORGANIC GARDEN VEGETABLE SAUCE, you will not be sorry, It’s the BEST!

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