Paisanos Ravioli

I've written I-don't-know-how-many times of Los Paisanos and their meats. It's one of the best butcher shops I have ever seen, and I've seen a lot. After trying more then 20 different things from the place, I have yet to have something that isn't great. (I got a kick out of Paisanos being one of ten places featured on this whimsical map of Brooklyn in the March issue of Esquire.)

But in addition to all the great steaks, burgers, sausages and other items of which I have written, they have a freezer full of twenty different kinds of ravioli. I've tried a few of them. Not surprisingly, they are all delicious. Here are some photos of what I've had. 

The provolone and prosciutto was a little too bland by itself, so I added a dollop of sauce to each ravioli.

I served the tomato basil and fresh mozzarella raviolis with tomato sauce and fresh basil. These were awesome.

By the way, this was the sauce I used - Paisanos has containers of several kinds of sauce as well. This three peppers is chock full of peppers, though not surprisingly, their roasted garlic sauce is my favorite.

 I clarified some butter and drizzled it over the lobster ravioli. Decadent.

The roasted peppers and fresh mozzarella ravioli might be my favorite of the bunch. These also received the pepper sauce and fresh basil.

I am glad spring is on its way; it's a beautiful day today, probably the nicest day of the year so far. Once the weather gets warmer I doubt I will be making these ravioli again for a while. I just wanted to thank Paisanos for providing them on all the cold winter nights.