Fresh, handmade pasta and ravioli with reasonable prices! The owner is very keen on explaining all his processes, from the formation of the dough to the air-drying of the noodles. You can see the metal rack overhead where all the freshly sliced noodles are left to dry and the machines where the dough is pressed flat and cut into varying widths in the back.

I got the large spinach and ricotta ravioli (not frozen), 27 for $14. The box has three layers of pasta separated by wax paper and dusted with corn meal to keep it from sticking. Each raviolo is soft and plump, and filled with a homogeneous mixture of ricotta, Parmesan, and spinach. To cook it, just boil it for 12-14 minutes.

They also have unique flavors like basil pasta, tomato and carrot, and squid ink! If you need sauce, they sell a few select varieties in the back -- I bought a jar for $3.80 to eat with my ravioli.

(Tip: a pack of 27 large ravioli will feed a family of 4 unless you have no self-control like me and end up eating half the package on your own because it's so delicious. Oops!)