All of the local filled pastas I've tried have been frozen, and none of them were memorable.
However, I've never tried anything from Pastabilities
in Williston. They don't get too
exotic with their flavors — although they do a "Squid Ink Cheese" version. Others include "Beet with Goat Cheese" and "Spinach Artichoke." If you try any of their stuff, I'd love to know how it is.
When I want good ravioli, I usually make it! The best one ever was a chestnut-celeriac version from The French Laundry Cookbook, but it was also insanely time consuming. And I do use two gadgets that speed up the process: a pasta roller and a ravioli-shaping
gadget that I got at Kiss the Cook