Handmade Ravioli So Good Guy Called It “One of the Best I’ve Ever Had”
In the northern California wine country town of Geyserville, siblings Nick and Dominica Catelli are keeping their grandmother’s traditions alive at Catelli’s. When Guy Fieri rolled through, he discovered a family operation where every piece of pasta is made by hand, every day—and the results had him reaching for superlatives.
The Catelli’s Meat Ravioli with Garlic and Butter Sauce
This isn’t quick-assembly pasta. The ravioli at Catelli’s starts with a house-made pork filling that requires serious patience. They cut pork butt into strips before grinding it (Guy loved the sound so much he said he wanted it as a ringtone), then create a slurry to season the meat with chardonnay, whole black peppercorns, fennel seed, red pepper flakes, fresh thyme, a ton of garlic, fresh ground nutmeg, and salt. That seasoned pork then rests in the fridge for two full days to let the flavors develop.
But the filling doesn’t stop there. Big beef chunks and chicken (skin on) get roasted alongside the house-made sausage at 450 degrees for 30-40 minutes. Meanwhile, a vegetable mixture of onion, celery, garlic, swiss chard, and extra virgin olive oil roasts separately. Everything comes together with pecorino, parmesan, fresh herbs (thyme, basil, Italian parsley, rosemary, sage), and eggs before going through the grinder one more time.
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Guy couldn’t resist tasting the filling early, joking that “you put that in a flip-flop, that would taste good.”
Pasta Rolled to Newspaper-Reading Thickness
The dough itself is deceptively simple—eggs and “opia zero” super fine flour—but the technique is anything but. The pasta goes through the roller 11 times, getting progressively thinner until you can literally read a newspaper through it. Guy watched in amazement as they demonstrated exactly that, exclaiming “that’s nuts!”
After filling, moisturizing the edges, pressing, and cutting, the ravioli get a quick freeze before cooking. When they float to the top of the boiling water, they’re done—tossed simply in butter, garlic, salt, parsley, and a pinch of parmesan.
Tips from the Catelli’s Kitchen
If you’re attempting homemade ravioli, here’s what the Catellis showed Guy:
- Season meat in advance: Two days of refrigeration lets the chardonnay and spice slurry fully penetrate the pork.
- Roast your proteins with skin on: The chicken goes in skin-on for extra flavor in the filling.
- Don’t skip the multiple passes: Eleven times through the roller creates that delicate, tender texture.
- Quick freeze before cooking: This helps the ravioli hold their shape in boiling water.
Guy’s Verdict
After one bite, Guy didn’t hold back: “So tender, delicate and so rich. Small, dainty, handmade perfection is what this is. This is one of the best raviolis I’ve ever had.” He praised the pasta as “done perfect, wonderful, thin” and noted you could really taste the meat filling through that delicate wrapper.
For fans of Italian comfort food done right, this segment showcases the kind of from-scratch dedication that defines the best Triple D stops. It’s a different approach than something like Saucee Sicilian Trapani Pizza or the Latin flavors of Sous Vide Chicken with Trifongo, but the commitment to handmade quality is the common thread.
Ready to plan your own Flavortown road trip? Find Catelli’s and hundreds of other Guy-approved spots in our restaurant directory.