Building NY Ravioli and Pasta Co.

Tucked away on the industrial street just off Jericho Turnpike sits Customers are welcomed into a small shop packed with tempting food products, most of which are manufactured in the attached 14,000 square food plant.

The shop is managed by Susanne Vesecky who likes to think of the store as a fledgling Long Island Dean & Deluca, offering all the products manufactured in the back, plus specialty items selected by Vesecky. Under her guidance the products have expanded to include Giulian Gelato (made from milk, not powder, she says) and specialty cakes and pastries, brought in from La Guli’s in Astoria, Bleeker Street Bakery and Hudson Valley Bakery.

“The customers tell us what they want,” says Vesecky, “and we listen.”

Vesecky also manages the catering portion of the business.

NY Ravioli and Pasta Co. is a testament to hard work and friendship.

The company was founded and is co-owned by long-time friends Paul Moncada and Dave Creo. The two met years ago when both were entering the tenth grade. Creo, a transfer student, got on the bus and by chance sat next to Moncada.

“I got on the bus,” says Creo, “and sat down next to my future best friend, roommate, business partner, best man at my wedding, and godfather to my first child.” 

Moncada adds that he was best man at Creo’s wedding and godfather to his first child.

The two knew early on that they wanted to go into business together and food seemed a natural choice. Moncada’s family owned a deli/catering business and both had worked in restaurants in their teens. They also knew they didn’t want to continue in restaurant life.

“While everyone was enjoying themselves on the weekend, I was working,” Moncada says.

They wanted to have a tangible product they could sell. Enter ravioli.

They started in May of 1993 with six items. The ravioli were square with different fillings, all made on one machine. Their first manufacturing facility was a converted insurance office; then they moved to 8,000 square feet in Mineola. Five years ago they and 20 employees moved into the specially designed state-of-the-art facility in New Hyde Park.

In the beginning, free time was just a dream.

“We worked our tails off,” says Moncada, who handles sales while Creo concentrates on operations.

Back then it was 18 hours a day but now they say the workload is manageable thanks to responsible employees and managers.

“We’ve surrounded ourselves with a good network of supporting characters,” says Creo. “We have found and have been found by a lot of hard working motivated people.”

Many of the staff has been with them since the first day, including their chef Jose Dimas.

The pasta is made from semolina and wheat flour. Everything is natural – no preservatives, artificial colors or additives. A quick response to what the public wants is a hallmark of the business.

“We knew from the get go that we needed to be a step ahead of other companies,” says Moncada. “That’s why we develop so many different kinds of fillings.” 

In addition to traditional cheese and meat, some of their offerings include sundried tomato and smoked mozzarella, walnut and gorgonzola, porcini mushroom, goat cheese and herb and lobster. There are some seasonal items such as roasted chestnut, but others that were meant to be seasonal are so popular, such as butternut squash, that they are available all year long. They make ravioli, manicotti, stuffed shells, tortellini, tortelloni, cavatelli, gnocchi, fresh pasta and homemade sauces.

Their biggest hit has been the Jolie line of ravioli. These are specially geared for children and are made in the shape of hearts, stars, cats, teddy bears, rocket ships and dinosaurs. Originally they were simple cheese ravioli but now they are also made with flavors that kid’s adore: Mac-n-Cheezy ravioli and Pizza-roli ravioli. Moncado says that the parents are especially pleased with the inclusion of a vegetable in the Jolie cheese and broccoli ravioli.           

The shop is open Monday through Friday from 9 a.m. to 6 p.m. and Saturday from 9 a.m. to 5 p.m.