In this delectable episode of Diners, Drive-Ins and Dives, Guy Fieri ventures into the heart of Boston, Massachusetts, to discover one of the city’s hidden gems, Reno’s Place. Renowned for its authentic Italian cuisine, Reno’s Place is the go-to spot for handmade, homemade dishes that transport you straight to Italy. Here, Guy gets to experience what the locals rave about: the “ridiculous” Lobster Ravioli.
The Authentic Italian Experience
Reno’s Place is steeped in history and tradition, owned by the DiSenso family. The current owner, Tony DiSenso, is a second-generation restaurateur who took over the business from his parents in 1994. Originally hailing from Italy, Tony’s family migrated to the U.S. in 1985, bringing their rich culinary heritage with them.
Guy kicks off the episode by highlighting the authenticity of the place. “Now you watch Triple D, you know I love Italian food. It’s got to be handmade, it’s got to be homemade, it’s got to be the real deal, and from what the locals tell me, Reno’s Place is all that,” he says. And he’s not disappointed.
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The Making of the “Ridiculous” Lobster Ravioli
The episode focuses on a customer favorite: Lobster Ravioli. Tony walks Guy through the intricate process, starting from boiling live lobsters to crafting the perfect ravioli dough.
Ingredients:
- Lobster: Fresh lobsters, about a pound and a half each, boiled for about 15 minutes and then chilled in an ice bath to stop the cooking process.
- Lobster Meat: Extracted from the tails, claws, and legs, then chopped and sautéed with extra virgin olive oil, shallots, fresh Italian parsley, salt, and pepper.
- Filling: The sautéed lobster meat is mixed with imported ricotta from Italy, Parmigiano-Reggiano, parsley, salt, and pepper.
Guy is visibly impressed by the labor-intensive preparation. “This is a lot of work for a little lobster,” he notes, admiring the dedication to quality.
Crafting the Ravioli
Pasta Dough: The dough is made by creating a well in a mound of flour, into which eggs, salt, and extra virgin olive oil are added. The mixture is kneaded until it reaches the desired consistency. The dough is then rolled out and cut into thin sheets.
Tony shows Guy how to fill the ravioli molds generously with the lobster mixture, ensuring each ravioli is packed with flavor. “You don’t skimp on the filling,” Guy remarks. The ravioli are sealed and then frozen to help them hold their shape.
The Sauce and Final Dish
The sauce for the Lobster Ravioli is equally indulgent. It starts with extra virgin olive oil, shallots, and more lobster meat, followed by a splash of brandy, tomato sauce, heavy cream, and butter. Fresh basil is added for a burst of flavor.
The ravioli are cooked in simmering water for about two and a half minutes, ensuring they remain tender yet firm. They’re then tossed in the luxurious sauce and finished with a sprinkle of Parmigiano-Reggiano.
Guy takes a bite and is blown away. “Oh, that’s ridiculous!” he exclaims, savoring the rich flavors and perfect texture. “I don’t know if I should hug you or kidnap you to California,” he jokes, clearly impressed by the dish’s excellence.
Why Reno’s Place is a Must-Visit
Reno’s Place isn’t just a restaurant; it’s a slice of Italy in the heart of Boston. The care and dedication that Tony puts into every dish are evident, making it a beloved spot for both locals and visitors.
Guy sums it up best: “If you’re looking for authentic Italian food that’s handmade, homemade, and the real deal, Reno’s Place is where it’s at. The Lobster Ravioli is out of this world.”
For those craving a taste of genuine Italian cuisine, a visit to Reno’s Place is essential. The “ridiculous” Lobster Ravioli is just one example of the culinary delights waiting to be discovered.
