The Ravioli Evolution at Deer Park Farm
When we first rolled out our handmade ravioli, we knew it would be good—but we didn’t expect it to become one of our most loved staples. From the first bite, our farm-made ravioli became a local favorite, featured on menus at Pickle and Ash, Geraldi’s of Floyd, and Maples Restaurant. But with great pasta comes great responsibility—how do we keep up with the growing demand without sacrificing the quality that makes it so special?
The answer: we evolve.
Meet the Komby 160: Our Secret Pasta Weapon
Say hello to the Komby 160, or as Chef Luke Volosin calls it, “240 watts of Italian perfection.” This isn’t just a pasta machine—it’s a game-changer.
The Komby is the same machine trusted by EATALY in New York, Los Angeles, Chicago, and beyond. It’s an automatic pasta sheeter and laminator that creates silky-smooth 160mm sheets of pasta from scratch. It mixes, sheets, and laminates the dough, and with its interchangeable ravioli molds and cutting cassettes, it can shape, size, and cut a variety of pasta with pinpoint precision.
In short, it helps us make more of what you love, faster and fresher than ever.
Still Handmade with Heart
While the Komby gives us a leg up in production, our ravioli is still crafted with intention using farm-grown and locally sourced ingredients. Each flavor tells a story, from the rich and creamy Five Cheese, to the earthy Portabella Mushroom and Ricotta, the vibrant Spinach and Feta, and the seasonal favorite, Butternut Squash and Goat Cheese.
Our commitment to flavor and freshness hasn’t changed. We’ve just found a way to share more of it with more people.
Whether you’re picking up a pack for your kitchen or enjoying it at your favorite local restaurant, know that every bite of our ravioli comes from the heart of Deer Park Farm—only now, with a little Italian help.
Want to try our ravioli or feature it on your menu?
Contact us today or stop by the Floyd Farmers Market to taste the difference fresh makes.
Local Restaurants Featuring our Delicious Ravioli from Left to Right:
Pickle & Ash’s Portobello Ravioli with Spring Peas, Asparagus, Smoked Mushrooms, Tender Greens, Shallots, Roasted Walnuts, Lemon Parmesan Cream
Maple’s Restaurant's take on our five cheese ravioli with forest mushroom and sage sauce with Pecorino and parmigiana cheese
Geraldi’s of Floyd’s Tri-Color Ravioli with three sauces, marinara, alfredo & pesto on our Spinach and Feta Ravioli
