Dining with the princess of pasta

Pasta lovers will definitely agree that nothing is more sublime than fresh pasta. It has a richer flavor and tastes distinctly different from the dried variety. As for the texture, it’s softer and has more bite, a fact that probably won’t make sense to you until you try it out yourself — at Bistro Ravioli.

Opened in June 2009 at the food court of Robinsons Galleria, Bistro Ravioli gave food-court habitués and foodies alike a yummy alternative to the usual sweet spaghetti and creamy carbonara Pinoys oh, so love: ravioli made of fresh pasta!

“Our competitors didn’t take us seriously at that time since ravioli isn’t that popular among Filipinos,” relates Princess Pilarta, managing director of Bistro Ravioli. “Besides, it’s something that’s served only in high-end Italian restos or hotels in the metro. But my husband Chuck Pilarta and I thought otherwise. We believe that it’s just a matter of educating their palate. If only ordinary folks had access to fresh pasta and ravioli, it would definitely change their notions of what good pasta is.”

Pizza perfect: The pepperoni pizza is made from fresh dough and baked in a brick oven.

And boy, they were right. Barely a month in operation, Bistro Ravioli received favorable feedback not just from diners but bloggers as well.

“They really liked our food. Soon, word leaked out and we started getting inquiries from people we barely knew,” Princess enthuses.

Ravioli is a traditional Italian pasta dish made by stuffing rounds or squares of fresh pasta dough with a filling, creating a sort of pasta “pillow.” The fillings for ravioli are limited only by the imagination, as are the sauces that can complement it.

Bistro Ravioli chef Raymond Pilarta, Princess’ brother-in-law, loves to experiment in the kitchen and has come up with ravioli fillings that suit the Pinoy palate. The Italian sausage ravioli in Romesco (almond and hot pepper) sauce is simply delish! The pungent red sauce adds a wonderful depth of flavor to the smoky homemade sausage, especially prepared by chef Raymond.

In the mood for ravioli: The spinach and feta ravioli is a vegetarian delight.

Vegetarian diners can indulge in spinach and feta cheese ravioli in pesto sauce, three-cheese ravioli, and salmon ravioli in saffron cream sauce. Bistro Ravioli creates their pasta daily and doesn’t scrimp on the ingredients.

“If you don’t get to buy the freshest and best ingredients you will not be able to bring out the best dish, limiting your freedom to create delectable cuisine,” Princess adds.

Bistro Ravioli Gets Bigger and Better

From its humble beginnings at the food court of Robinsons Galleria (which halted its operations in May 2011), Bistro Ravioli leveled up and opened branches at SM Mall of Asia and Robinsons Place Ermita.

The cool façade, nice interiors, and subdued lighting project a minimalist chic that would have, at any other time, intimidated diners on a tight budget. At Bistro Ravioli, guests can have a fine-dining experience without having to dig deep into their pockets. The bistro now serves beautifully prepared and modestly priced gourmet meals best shared with family and friends.

The open kitchen allows diners to get a glimpse of how fresh pasta is made. It also features the brick oven where chef Raymond bakes Bistro Ravioli’s thin-crust pizza.

Princess Pilarta, managing director of Bistro Ravioli

“Bistro Ravioli will open its third branch tomorrow on the second floor of Glorietta 3 (across McCafé). It only proves that Pinoy diners are ready for fresh pasta and ravioli,” enthuses Princess.

Bistro Ravioli has a very concise menu but diners are assured they’ll love every food item listed on it — from the appetizers down to desserts.

The honey mustard salad and pizza Frita with Boursin dip (fried pizza crust with homemade Boursin cheese) are guaranteed to perk up the palate. Follow it up with seafood spaghetti cooked in marinara sauce, or the Diablo wings for a truly delectable dining experience.

Fresh pasta is more porous compared to the dry variety, so it tends to absorb more of whatever sauce you use to coat it. Ergo, it’s best enjoyed right off the pan.

“That’s also the reason why I don’t encourage diners to order takeouts because the texture will be different,” advises Princess. “At Bistro Ravioli, you need not wait too long for your pasta orders as fresh pasta cooks up super-quickly.”

Bistro Ravioli kitchen head Joey Odi makes fresh pasta in the open kitchen.

Well, once you’ve savored Bistro Ravioli’s fresh pasta, or “pasta fresca,” to the Italians, you’ll never settle for the dried version again!

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Bistro Ravioli has branches at the second floor, South Wing, SM Mall of Asia, 804-0577; second floor, Midtown Wing, Robinsons Place Ermita, 523-7565; and at second floor, Glorietta 3, which opens tomorrow.