I just discovered this small shop, owned for like 100 years by the same family. Get everything you need for a make-at-home authentic Italiano feast: My Advice for Ravioli Aurora (for 2; Baby blue not eating solid food yet:

- 1 Lb. Cheese Raviolis
- 2 oz Proscuitto (they slice it thin)
- a Bottle of Pino Grigio
- 8 oz marinara
- 2 oz Pesto
- 1 oz heavycream (okay, you can use half and Half)
- 1 ea dried red chili
- 2 tbs EVOO
-4 cloves garlic, minced
2 p salt
3 twists of pepper mill
A) The Sauce
1) Heat EVOO over med heat, add garlic and chili (crushed and flaked by hand), brown.
2) add proscuitto, recover heat and deglaze with a splash of Pinot Grigio (gives it that hint crisp fruity flavor- some people prefer chardonnay for buttery-ness. I will sometimes squeeze a lemon wedge after the wine has reduced a little to give it a little extra panache).
3) add marinara, take a sip of Pinot (you can pour a glass or go strait from the bottle if you really want) then add pesto and cream, stirring to swirl marinara and pesto.
4) add heated Ravioli, toss, and plate. Garnish with Parmesan, Asiago, or jack cheese.