Anthony Fontanarosa likes to say that, when it comes to making ravioli, “the pastabilities are endless.”
Fontanarosa would know. He and his sister Luciana make the delicate, plump pockets of pasta in more than 75 flavors, from plain cheese to spinach chorizo to pear Gruyère to beef short rib.
This all happens at a nondescript little deli, Fontanarosa’s Gourmet Specialty Foods in Totowa, which the family has owned since 1982. On any given week, Fontanarosa’s makes up to 2,000 ravioli, cranking out thin, almost transparent sheets of dough and stuffing them with quarts of creamy fillings.