This ravioli is an example of Pappardelle’s can-do spirit and is a wonderful story of how we got started making ravioli. The chef at Cheyenne Mountain Resort near Colorado Springs asked if we had chocolate desert ravioli. Without missing a beat, Bill, one of the co-founders of Pappardelle’s, said “Sure, how many and when do you want them?”
“It’s for a wedding next week,” the chef replied. “I’ll take 3,500 ravioli pieces.”
As one would imagine, David, the other co-founder of the company, wanted to strangle Bill when he heard the request. They had never before made ravioli for any of their restaurants, had no chocolate desert ravioli recipe and had no special equipment for making ravioli in that quantity. With the use of lots of rolling pins and hand held pastry fillers, the help of David’s mom and dad (who, by the way, had also provided Bill and David with their seed money to start their little pasta business), and several sleepless nights, they proudly fulfilled their first ravioli order that next week. The chef and wedding guests were delighted and a new chapter began for Pappardelle’s.