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Good Friends, Good Dishes

At NY Ravioli, it's what's inside that counts

It was the first day of school in 1981 and Dave Creo, a new 10th grade transfer student, boarded the bus. By chance, he took a seat next to Paul 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 Creo was best man at his wedding and godfather to his first child.

 

Creo and Moncada are the founders and co-owners of New York Ravioli and Pasta based in New Hyde Park, celebrating its 20th anniversary this year.

 

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 started in May of 1993 with six items. The ravioli were the same shape with different fillings, all made on one square ravioli 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 14,000-square-foot New Hyde Park plant.

In addition to the quality of the product, they credit their employees with their success. “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 have 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 roasted eggplant with ricotta and fresh mozzarella, plus a combination of spinach, artichokes, truffles and almonds. 

 

There’s more than ravioli: manicotti, stuffed shells, tortellini, tortelloni, cavatelli, gnocchi, fresh pasta, plus homemade sauces. Responding to the holidays, they make, for instance, a heart-shaped ravioli for Valentine’s Day and shamrocks for St. Patrick’s Day. Their biggest hit has been the Jolie-shaped ravioli for children.

 

 

Says Moncada, “Kids love mac and cheese and pizza, so we’ve incorporated those into the Jolie line.” He says parents love their Jolie broccoli and cheddar cheese “because it gets some vegetables into the children’s bellies.”

There is a small retail shop at the New Hyde Park plant where products can be purchased to take home, plus a catering menu.

New York Ravioli & Pasta Co. is located at 12 S. Denton Ave. in New Hyde Park. The phone number is 516-741-7287 and the website is www.nyravioli.com.


News

Mineola Street Fair Volunteers

Audition Hosts: Eleanor Rigby’s Restauant, Mineola Village Hall, Piccola Bussola and Plum Tomatoes

Audition Team: Master  Performance Artist Ed Dennehy of Huntington/ formerly of Mineola 

Robert Busch, Little Neck and Melville Fire Department, Adrian Gaeckler: Oyster Bay/ Nassau Coliseum Staff, Nigel Gretton: Hempstead/ St John’s University Performing Arts Chair Lady Laura,  Hempstead/ Global Performing Artist, Ralph DeSalvo: Williston Park, Musician/  Band Leader.   

Al Trompeter, Entertainment Promoter 

Special Touches: Bagelman of Mineola ( Entertainment Committee Host) 

Creations de Belle of Mineola (Street Decorations/ Balloons)

Tom Hayden has been a member of Mineola Golden Age for nearly 20 years. 

 

Growing up in Flushing, Queens, he has lived in Mineola for about 40 years.  Hayden has five children—two on Long Island, two in Florida, and one in Maryland—and 13 grand-children, all girls.  


Sports

The Mineola Mustangs ended last year’s playoff run in a 34-6 drubbing from the West Hempstead Rams. Mineola was poised for another post season push in 2014 and it showed last week, with a 15-14 victory over the Rams in homecoming weekend.

 

With a slow start in the first half, Mineola (4-1) put their first points on the board in the second quarter with a field goal by senior Robert Lang.  After a touchdown by the Rams (2-3), they headed into halftime 7-3.

FC Mineola Stumbles Against Hota

Despite two goals from Liam Going, the BU11 Mineola FC squad fell to a relentless and talented Hota Panthers team at Soccer Park in Plainview on Sept. 6.  Hota jumped out to a 4-0 lead before Going connected on his first tally, launching a 30-yard free kick that dropped over the Hota keeper. The Mineola striker’s second goal brought his team to within two goals of their opponent, but Hota scored several more goals in the second half in a strong performance.  Mineola’s Nicholas Buffolino and Luke Sommese gave solid efforts for Mineola in the season-opener for both teams.


Calendar

Exercise Class - October 15

Mineola Faces Oyster Bay - October 16

Bingo Night - October 17


Columns

1959: The Year The Music Stopped Playing
Written by Michael A. Miller, mmillercolumn@gmail.com

The Eccentric Heiress Of ‘Empty Mansions’
Written by Mike Barry, MFBarry@optonline.net

Yellow Margarine And A Pitch For The Ages
Written by Michael A. Miller, mmillercolumn@gmail.com