We moved to Coxsackie in 2018, when Steve was overseeing Sfoglini Pasta’s move from Brooklyn to Coxsackie. After more than 10 years as the pasta-maker-in-chief at Sfoglini, Steve was ready for a new project. We hunted around for a building for months and finally the perfect spot came up for sale - an auto garage on Route 9W, right next to the Stewart’s. We bought the building in the fall of 2023 and spent 5 months fixing it up - taking out the car lift and adding in a clean production kitchen, pulling up old flooring and installing retail shelves.

We love this community and Via Ravioli has been designed and built to feed the people who live here. The heart of this business is our fresh pasta manufacturing. Every day Steve will be in the kitchen with his team, making pasta and ravioli. We’ll have a rotating selection available each day: fettuccine and ricotta ravioli one day, pappardelle and squash ravioli the next. Like all good fresh pasta, it’s meant to be eaten that night (or at the very latest the next day). We’ll always have our full line up available in the freezer. Bolognese, pomodoro and vodka sauces will be in the fridge, along with lasagnas that are ready to take home and bake. Meatballs and garlic bread too!

Our shop takes inspiration from the tradition of Italian import stores. While we won’t have a giant 100 pound provolone hanging in the window (not right away at least) we’ll have links of soppressata, and crunchy Amaretti cookies, fresh grated Parmigiano Reggiano and marinated roasted peppers. As we’ve been telling people in Coxsackie that we’re opening a pasta shop we keep hearing stories like “When my daughter lived in the city I would always stop at Arthur Avenue for fresh pasta” or “When I was a kid I loved eating manicotti.” We hope you’ll come by and tell us about your favorite Italian cookies and the secret to your grandma’s Sunday sauce.