{"id":17356,"date":"2012-08-25T19:59:02","date_gmt":"2012-08-26T01:59:02","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=17356"},"modified":"2018-07-17T20:02:28","modified_gmt":"2018-07-18T02:02:28","slug":"ravioli-italian-kitchen-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17356","title":{"rendered":"Ravioli Italian Kitchen – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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<\/span> Ravioli Italian Kitchen at 4320 The 25 Way, N.E.<\/span><\/figcaption><\/figure>\n

The older I get, the more my favorite part of the Academy Awards every year is the teary-eyed tribute to all the famous screen legends who passed away during the preceding twelve months.\u00a0 The montage of glitterati greatness on the “In Memoriam” segment not only provides a much-needed respite from self-absorbed acceptance speeches and tedious dance numbers, it\u00a0 evokes a flood of memories and emotions as viewers pause to remember the movie makers who have touched us all.<\/span><\/p>\n

Similarly, the closure of a favorite restaurant gives diners pause to reflect on meals we’ve had at restaurants gone, but not forgotten. Even in booming economic times, restaurants have a higher mortality rate than most, if not all, businesses.\u00a0 It’s the natural order of the restaurant business that not all restaurants are destined to survive.\u00a0 Closures aren’t always the consequence of an economic malaise.\u00a0 Nearly thirty percent of restaurants close within their first year of operation.<\/span><\/p>\n

\"\"<\/span><\/p>\n

So why a dour diatribe instead of my usual effusive celebration of a restaurant I just visited?\u00a0 Ravioli Italian Kitchen, we found out, will be closed for good on Friday, September 1st, 2012.\u00a0 Launched in November, 2011, Ravioli demonstrated promise and potential, but was never able to consistently draw in the types of crowds needed to succeed over a long term.\u00a0 Ravioli joins a number of chain and independent restaurants which have failed in The 25 Way, a contemporary mixed office and retail environment with good exposure to I-25.<\/span><\/p>\n

Ravioli Italian Kitchen has many of the elements and attributes of a restaurant which should<\/em> have succeeded.\u00a0 Owner Kathy Punya has a proven track record of success with her Sushi King restaurant enterprise throughout the metropolitan area.\u00a0 Its The 25 Way storefront is functional, attractive and inviting.\u00a0 The menu is diverse and interesting with housemade pastas and desserts a plenty as well as made-to-order cooking.\u00a0 Service is friendly and attentive.\u00a0 With staunch competition for disposable dollars, these factors were apparently not enough.\u00a0 Perhaps in another time and place…<\/span><\/p>\n

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<\/span> Garden salad with blue cheese dressing<\/span><\/figcaption><\/figure>\n

True to the name on the marquee, the Ravioli Italian Kitchen menu does showcase ravioli, the traditional Italian pasta dish made of pasta dough stuffed with filling.\u00a0 Diners have their choice of sauce: Alfredo, marinara, green chile-jalape\u00f1o, basil, pesto, ancho cream, mushroom cream, vino blanco, Arribiata and meat sauce.\u00a0 Ravioli fillings are lobster, cheese, beef and portobello.\u00a0 The ravioli are made in-house as are other Italian pastas.<\/span><\/p>\n

The menu holds no real surprises and is sectioned logically: appetizers, salads, soups, pasta, entrees, ravioli, “on the lighter side” and desserts.\u00a0 It’s not an especially innovative Italian menu, so the difference-maker here has to be execution–the quality of ingredients, their preparation, how they’re presented, the authenticity of the dishes and how they’re delivered.\u00a0 It’s in execution (lack thereof) that Urbanspoon reviewers have rated Ravioli poorly.\u00a0 Our inaugural experience was a mix of highlights and low spots, the latter of which could be remedied with time and attention.\u00a0 Alas, Ravioli Italian Kitchen won’t be given a second chance.<\/span><\/p>\n

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<\/span> Pork and Fennel Ragu<\/strong>:<\/span>
Ground pork slow cooked with rosemary, fennel, pancetta, vegetables with freshly grated parmesan cheese and bucatini pasta!<\/span><\/figcaption><\/figure>\n

The appetizer menu has some de rigueur standards such as calamari fritti, fried mozzarella cheese and fried zucchini.\u00a0 As with many Italian restaurants, an antipasto<\/em> is also offered, but this one is presented just a bit differently.\u00a0 It’s in the form of three skewers of black and green olives, slices of salami, pepperoni, mozzarella cheese and grape tomatoes served with toasted bread, artichokes, buttercrisp crackers and an olive tapenade.\u00a0 As antipastos go, this one is a nice mix of vegetable to meat though a greater diversity of cheese would have made it even better.<\/span><\/p>\n

All entrees are served with a side salad<\/em> (cucumbers, tomatoes, julienne carrots and mixed greens) with several salad dressings from which to choose.\u00a0 A housemade berry vinaigrette, the color of beets, has a balanced flavor of fruitiness and sweetness.\u00a0 The blue cheese dressing has a plethora of veiny blue cheese crumbles and is both thick and redolent with the flavor of blue cheese and not some thick mayo-base.<\/span><\/p>\n

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<\/span> Spaghetti Carbonara<\/strong>: Pancetta, Parmesan and Egg Tossed Together To Form a Creamy Sauce<\/span><\/figcaption><\/figure>\n

One entree not standard at most Italian restaurants is Ravioli’s pork and fennel ragu<\/em>.\u00a0 Now, if you’re thinking Ragu as in the ubiquitous bottled-and-heated spaghetti and pasta sauce, remedial Italian Cuisine 101 is in dire need.\u00a0 Ragu, derived from the French word “ragout” which translates to “stew,” is actually any sauce to which meat is added.\u00a0 Ravioli’s pork and fennel ragu uses ground pork which is slow-cooked with rosemary, fennel, pancetta and finely chopped vegetables (such as carrots and celery) and served with a bucatini pasta, a long, hollow Italian pasta that resembles a thick spaghetti.\u00a0 The best aspects of this dish are, of course, the pancetta, an Italian cured meat made from pork belly and the fennel with its sweet anise-like flavor.\u00a0 <\/span><\/p>\n

Years ago when we lived in Ocean Springs, Mississippi, Fridays were, for about six consecutive months,\u00a0 carbonara night at Salvetti’s Italian Grill<\/a>.\u00a0 Never before and not since have we had carbonara quite that good or quite that rich.\u00a0 How good and how rich?\u00a0 It was so good you couldn’t stop eating it even though you knew you’d literally be sick afterwards.\u00a0 The spaghetti carbonara at Ravioli’s isn’t nearly that rich.\u00a0 It’s not even in the same ballpark.\u00a0 Pancetta, Parmesan and egg are tossed together to form a mildly creamy sauce, but it’s not creamy enough.\u00a0 Nor is there enough pancetta (is there ever?). \u00a0 <\/span><\/p>\n

\"\"
<\/span> Tiramisu and Cannoli<\/span><\/figcaption><\/figure>\n

Desserts include a number of unique offerings such as a cinnamon apple and pear “pizza” (apple compote topped with sweetened ricotta, fresh pears and caramel sauce) and a blueberry citrus calzone (citrus blueberry reduction spread on nutella and ricotta cheese).\u00a0 Perhaps the latter dessert is where the carbonara’s richness went.\u00a0 Also available are such standards as Tiramisu and cannoli.\u00a0 The cannoli shells are dipped in chocolate then rolled in crushed almonds while the filling is a mix of sweetened ricotta, candied orange and mini chocolate chips.\u00a0 It’s not as sweet as some cannoli tends to be.\u00a0 Neither is the tiramisu which is moist and redolent with a mellow coffee flavor.
\n<\/span><\/p>\n

The Ravioli Italian Kitchen will soon be referred to in a past tense terms and will be relegated to the “Gone But Not Forgotten” menu of this blog.\u00a0 It’s a restaurant at which memories have been made, hopefully mostly good ones.\u00a0 Duke City diners, especially those who count it among their favorites, still have nearly a week to add to those memories. Others of us who haven’t yet visited Ravioli can still do so before it’s too late.<\/span><\/p>\n

Ravioli Italian Kitchen<\/strong>
\n4320 The 25 Way, N.E. \"Map.41286b1\"<\/a>
\nAlbuquerque, New Mexico<\/strong><\/span><\/p>\n

LATEST VISIT<\/strong>: 25 August 2012<\/span>
\n# OF VISITS<\/strong>: 1<\/span>
\nRATING<\/strong>: *<\/span>
\nCOST<\/strong>: $$<\/span>
\nBEST BET<\/strong>:<\/span><\/p>\n

\"Ravioli<\/a><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The older I get, the more my favorite part of the Academy Awards every year is the teary-eyed tribute to all the famous screen legends who passed away during the preceding twelve months.\u00a0 The montage of glitterati greatness on the “In Memoriam” segment not only provides a much-needed respite from self-absorbed acceptance speeches and tedious dance numbers, it\u00a0 evokes a flood of memories and emotions as viewers pause to remember the movie makers who have touched us all. Similarly, the closure of a favorite restaurant gives diners pause to reflect on meals we’ve had at restaurants gone, but not forgotten. Even in booming economic times, restaurants have a higher mortality rate than most, if not all, businesses.\u00a0 It’s the natural…<\/p>\n","protected":false},"author":1,"featured_media":46918,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,595,262,71],"tags":[],"class_list":["post-17356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2012","category-closed","category-italian"],"yoast_head":"\nRavioli Italian Kitchen - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17356\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli Italian Kitchen - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The older I get, the more my favorite part of the Academy Awards every year is the teary-eyed tribute to all the famous screen legends who passed away during the preceding twelve months.\u00a0 The montage of glitterati greatness on the “In Memoriam” segment not only provides a much-needed respite from self-absorbed acceptance speeches and tedious dance numbers, it\u00a0 evokes a flood of memories and emotions as viewers pause to remember the movie makers who have touched us all. 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