I’d heard great things, but had never been to the Ravioli Shop. So off I went to see what I could find for Heather and I to have for dinner. I decided on the spinach ravioli with tomato red pepper sauce. It was a tough call not to get the lobster ravioli. My, that sounds decadent…but we’ll save that for another post! With the addition of the rosemary sea salt focaccia bread I found on display there (all the breads I sampled were excellent!), I headed home to prep. The ravioli came 30 per box, and looked really cool in a sheet. After separating and setting up my leaning tower of ravioli, they cooked up just as directed; 7 minutes, a touch al dente. Some ravioli can be quite thick and heavy, but these were extremely light, fresh and delicious. With the addition of a little shaved parmigiano reggiano, some fresh basil and a nice bottle of chianti, this meal was superb!