On Saturday, we explored Bensonhurst and brought back a number of delicious goodies, including the famous Queen Ann cheese raviolis. They are from a family recipe and made from old-school Italian pasta machines that are no longer for sale in the U.S. Queen Ann has been owned by three different generations and is fully family run. I’d long wanted to visit this spot and take home some of these famous ravioli, and tonight, we finally got to try them.

I made some of my own simple tomato sauce and boiled these fresh, large round raviolis for about four minutes until they floated. I scooped them out of the hot water, spooned some tomato sauce on top, and generously sprinkled grated Parmigiano Reggiano to finish. And when I took a bite, I knew these were going to be amazing: the ravioli casing had a great, toothy, bite, and the inside was like a pillowy cloud of mozzarella, Romano, and ricotta cheese. These were so delicious. I’m so happy we got two different types of ravioli to share. The sun-dried tomato and smoked mozzarella ones are for enjoying in the future.