Borgatti's Ravioli & Egg Noodles — Restaurant in New York

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...

I was born and grew up in The Bronx nearby on Beaumont Avenue, attended Fordham University, and grew up with my family always having Borgatti's during Holidays and special events. Borgatti's is as authentic and true to its roots as can be imagined. And more! Chris the owner still uses the original machine to make the pasta that his dad used, and sometimes has to make parts for it to keep it going! That's authentic!! Its right there in plain view with someone invariably churning fresh sheets when you walk in -- then the types of newly made pasta sheets are cut to your exact order!! Tastes as good and is as fresh as it always did. Take a trip to another time and place and visit. Literally little has changed there since the 60 plus years my mom would send us to get pasta right up until today. Memories, tradition, excellent food and the original family descendants - a real anchor to maintain old memories, a monument to solid traditions, and the bonus reward of the excellent meal...

Borgatti's is a lovely slice of Bronx tradition.

The cavatelli are as good as those my grandmother used to make. Note that the website suggests cooking for 20 minutes but when I cooked from fresh, it took about 30 minutes for the center to cook. Make sure you cook them long enough as they are much more enjoyable when the center is cooked.

The large cheese ravioli are divine. The pasta is soft, tender and eggy and the ricotta filling is beautifully smooth and well seasoned. Be warned that they will spoil you for all other ravioli.

I can't give them the five stars that I otherwise would because of their cash only policy. As I was waiting outside for my husband to meet me so that I could pay for my order because I didn't have enough cash on hand, two other customers left without purchases because of the policy. When I went back in to pay, I apologized for having to return and was told "That's OK, it happens all the...