Take Your Ravioli Recipe to the Next Level With These Tips From The Italian Homemade Company, Coming to Long Beach’s 2nd & PCH This Spring
Written By: Taylor Gorski
Photography Provided By: The Italian Homemade Company
Transport yourself to Italy without hopping on a plane and traveling across the world. Just a drive away, The Italian Homemade Company creates fresh, homemade and authentic Italian pasta. Pick a pasta (fettuccine, tagliate, gnocchi and ravioli are just a few of the options), pick a sauce (think Bolognese, marinara and pesto) and definitely add a side of meatballs and homemade flatbread. Is your mouth watering yet?
Started in San Francisco in 2014, The Italian Homemade Company expanded south to Los Angeles and is opening their fifth location in Long Beach at 2nd & PCH this spring. The Italian Homemade Company is a family affair; Chef GianMarco Cosmi is the brother of Mattia Cosmi, who founded the company with his wife, Alice Romagnoli. The family came to America from Rimini, Italy—a small beach town in the region of Emilia-Romagna known for its balsamic vinegar, Parmigiano-Reggiano, mortadella and prosciutto. Cosmi has been a chef for 14 years; he studied cooking in Italy at ALMA International School of Cuisine in Parma and traveled and worked all over the country. “I’m very proud to keep the Italian tradition and share it here in California,” Cosmi says.
While pasta is the main attraction at The Italian Homemade Company, other menu items include homemade yeast free flatbread sandwiches (aka Piadine), salads, cold plates and Italian desserts. Although every pasta at The Italian Homemade Company is delectable, the vegetarian ravioli shines. The ravioli is made with the best possible ingredients—ricotta made fresh every week at Double Eight Dairy Farm in Petaluma, Parmigiano DOP aged 24 months and an unrevealed secret that explains the freshness of all the ingredients combined. Each square noodle is individually stuffed with rich ricotta and spinach; the finest sauce pairing is the brown butter and sage sauce. “It’s a very delicate sauce and enhances the fresh pasta flavor. Sage is bitter and ricotta is sweet, so it’s a great marriage,” explains Cosmi.
“I think having the knowledge of the traditions is the best; having the chance to learn how to make pasta directly from your grandparents is a true treasure. And share that with the person who came to your restaurant, and keep it original. And Italian,” Cosmi says.
The fast and casual environment of The Italian Homemade Company, typically packed like a true Italian trattoria, will satisfy your pasta cravings in no time. As Italian film director Federico Fellini said best, “Life is a combination of pasta and magic.”
How to Make: Ravioli
Bite into a raviolo—an authentic, Italian homemade ravioli—and experience a burst of flavor. The Italian Homemade Company, who brought their Italian recipes and secrets straight from Italy, shares how to make this delicious dish. And you’re going to want to make it again and again.
Gather your ingredients: 2 cups of double 00 flour, 3 eggs, fresh Ricotta from Double 8 Farm (Petaluma), Parmigiano-Reggiano aged 24 months, ½ cup fresh spinach, nutmeg, salt and pepper.
“Parboil the fresh spinach, drain it and mash them with a blender.” explains Cosmi.
PREPARE THE FILLING: mix ricotta, parmigiano, spinach and spices. Put the mixture well blended together in a sac-à-poche (optional). Refrigerate.
Make the pasta dough by mixing the flour and eggs. “The flour we use is the best flour, and it’s expressly milled for us in Italy by Molino Pasini. I think that makes a big difference in our pasta,” states Cosmi. Mix the blended spinach with the flour and three eggs.
Use your hands to knead the dough. “The pasta needs to be kneaded for about 10 minutes until the pasta at the touch is smooth and fairly even,” says Cosmi.
Roll out the dough until it becomes a sheet and cut into two: one for the bottom and one for the top. Squeeze the prepared filling onto the first sheet in little “mountains” equally distanced. Cover with the second sheet, and use a manual wheel cutter to individually cut out each ravioli.
Cook in salted boiling water. “Pasta will cook in just three minutes if it’s freshly made,” explains Cosmi.
Once your sauce of choice is added and ready to serve (browned butter and sage is recommended topped with a sprinkle of grated Parmigiano Reggiano), pair your ravioli with a glass of Sangiovese from Romagna. “The light tannins soft fruit pair with the spice and the herbal aroma of sage, and they round up the melted butter,” explains Cosmi. Buon Appetito!
The Italian Homemade Company
6400 Pacific Coast Hwy
Long Beach, CA 90803