We’re a family-owned, third-generation Italian specialty food company recognized as the source for New York’s finest fresh-made ravioli, pasta and Italian specialties. Join us in tasting a time-honored tradition since our grandfather Anthony G. Ajello opened the first Pastosa Ravioli store in Brooklyn’s Bensonhurst neighborhood in 1966.
The Cheese that Launched a Billion Ravioli
As a first-generation Italian in America and influenced by his love for Italian food, Anthony became a successful salesperson for Polly-O cheese, selling high-quality ricotta and mozzarella throughout New York City. It is no wonder the first handmade product he launched was large round cheese ravioli. The round shape—a first back then—along with the generous filling of ricotta and Pecorino Romano put Pastosa on the map.
A Taste of the Motherland
Raised in his mother’s Neapolitan kitchen; Anthony wanted to bring authentic flavors of Italy to New York. Sunday suppers were always at his home, where his Sicilian wife Rose—the backbone of the family—cooked unforgettable meals from scratch, including her famous sauce and meatballs, which she would stuff with a piece of fresh mozzarella that would ooze out at first bite.
Our Recipes, Our Legacy
Today, in the kitchen at the back of the flagship Brooklyn store, you’ll find us stirring sauces simmering in big stainless-steel pots, hand-shaping mozzarella, mixing pasta dough and ravioli fillings to be packed and delivered to restaurants, specialty food stores, our 12 licensed Pastosa Ravioli locations and families nationwide.
Our Commitment to Local
We source ingredients from Italy with a commitment to support local farmers, small producers and centuries-old techniques that yield superior quality and flavor. Generations later, each small-batch recipe for our handmade products, including our prepared foods and new ravioli flavors, is guided by our family’s heritage peppered with stories and the belief that if you use the finest ingredients, you get the highest-quality outcome.
After 57 years, we have built a pantry of the best selection of Italian regional products—from prized San Marzano tomatoes and pickled vegetables from Campania to 24-month aged Parmigiano Reggiano and house-cured meats like spicy soppressata.
