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    Dairy Maid Ravioli

    4.7 (18 reviews)
    InexpensivePasta Shops
    Closed 8:00 am - 5:00 pm

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    House made Pasta
    Franny A.

    Like an Italian bodega this little Italian makes ravioli plus sells imported pasta, olive oll, preserves is a mini gourmet shop. It always looked bigger when I was a kid, but is quite intimate inside. We bought ravioli with fontina and aspargus. The ravioli was dusted with flour. Luckily, I cooked it perfectly al dente with some fresh made marinara sauce( I grew up in Brooklyn), This ravioli was slammin'. The fresh mozzeralla we bought was also salty, melty and lovely. Like Leos in Corona, Dairy Maid makes it's pasta in small batches. Reall old school. Here's to Ave. U.

    Dairy glad we stopped here.  It Maid my day!
    Yael D.

    This tiny shop has been around forever and it looks that way. For those of you old school BK Yelpers out there, it reminds me a bit of now shuttered Joe's Superette (RIP) on Smith Street, treasured in my family for its life changing Rice Balls... It's definitely better stocked than Joe's ever was, but I feel like I want to take a duster to the whole place. And it has that same kind of random vibe in terms of the way the products are displayed. Dean & DeLuca it ain't. But oh, dat Pasta: We stopped in here a few months ago after a looong hiatus and stocked up on Pasta, all of it house-made. We'd been working our way through it, until finally, I pulled out the last of our spoils, some Pappardelle, from the freezer. It cooked up in under 5 minutes and had this perfectly al dente, almost chewy texture to it. Really unexpectedly lovely. Another winner was the Broccoli Rabe & Sausage Ravioli, which actually tasted like its purported filling, something that isn't always the case. Like another favorite of mine, Borgatti's, off Arthur Avenue in the Bronx, they custom cut the fresh pasta for you here on the spot. They did that for us with the Pappardelle. There's nothing like unearthing something delicious that you forgot all about from deep in the recesses of your freezer. Like that aforementioned Pappardelle. In this case, it also served as a reminder to return here. Pronto.

    Jonathan E.

    What a gem. I love these kinds of places. When you reflect on "old school" New York, you think of mom & pop shops specializing in a food craft from the old country.... Polish sausages, Ashkenazi Jewish pickles, the Ukrainian knish. Unfortunately these neighborhood staples are being replaced by Starbucks, Dunkins, chain drug stores and the other Staples. In the late 1800s/early 1900s, 4 million Italians emigrated to the U.S., mostly through NY. 4 million from a country of 14 million at the time. And while the Italian neighborhoods have gradually dissipated or been replaced with newer immigrant groups, there are still pockets and holdouts, swimming upstream against FreshDirect and a population who'd rather eat out than cook. This is one such stalwart. Part store, with loads of dry goods and jarred/canned items, they also crank out scores of fresh/frozen hand made pastas which you can take home and cook right away, or put in the freezer. There are similar places in other parts of greater NY, so it's not totally unique. That said, I've lived in several major Western U.S. cities and can't recall anyplace offering real, fresh, retail ravioli - except in a can. Let alone 20 different types. While I was in the store there was an early 20's-something couple also shopping, speaking to each other in the thickest Brooklyn accents. Shame on me for thinking Jersey Shore casting. She had obviously never been there before and he was dutifully showing her the selection and explaining how everything was made daily. He then surprised me by switching to Italian and having an animated discussion with the staff. Something about an important family dinner and needing to impress. The staff member switched back to English and asked the young lady if she'd like their pasta to al dente, and then explained how to prepare it accordingly. It made my day. Here was a young couple respecting tradition and intent on passing it on. May they have lots of kids who will grow up to be regulars at Dairy Maid, hopefully preserving a gem. In the meantime, go & buy some pasta here before the only alternative is Boyardee or Olive Garden. Forget tourist favorites. These are the places that make New York special.

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    2 years ago

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    5 years ago

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    6 years ago

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    Great place. We sell their raviolis and pasta at our place. They are awesome. Great service as well.

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    3 years ago

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    15 years ago

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    4 years ago

    Fresh fresh and delicious Italian pasta products. I love their manicotti and ravioli.

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    9 years ago

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    14 years ago

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    13 years ago

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    9 years ago

    The best ravioli in Brooklyn imported pasta from Italy clean great prices and DELICIOUS.

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    12 years ago

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    Review Highlights - Dairy Maid Ravioli

    It cooked up in under 5 minutes and had this perfectly al dente, almost chewy texture to it.

    Mentioned in 3 reviews

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    Brooklyn Pasta Bar

    Brooklyn Pasta Bar

    3.8(12 reviews)
    3.2 miFort Hamilton, Bay Ridge

    Bravo to Brooklyn Pasta Bar for getting one fundamental thing right: the pasta arrives properly…read moretossed in sauce, not theatrically naked with a dollop parked in the middle for you to perform table-side acrobatics. That alone signals someone in the kitchen knows what they're doing. I tried the Rigatoni Sunday Sauce -- rigatoni tossed in a bright, tomato-forward sauce with sliced sausage, eggplant, a meatball, and a cheesy breadstick -- and it mostly delivered. The sauce is lively and fresh-tasting, clearly "today's sauce" rather than something resurrected from yesterday's pot. Tomatoes sing, the acidity is balanced, and the simmered depth is there without feeling overworked. It could have used a whisper more salt for punch, but that's an easy fix at the table with Pecorino Romano; I added some at home and it snapped into perfect focus. The meatball was flavorful but a touch dry -- breadcrumbs are doing the structural work, and a milk-soaked stale bread technique would have kept it juicier without losing character. Sausage and eggplant were solid partners, and the cheesy breadstick was dangerously good (eat it slowly unless you want to be judged by your tablemates). If I could award half stars, this gets a 4.5. Smart execution, honest flavors, and a few small technical tweaks away from greatness. Highly recommend giving them a try -- especially if you, like me, believe that pasta should arrive ready to eat, not ready for a culinary trust exercise.

    The pasta itself was very oily. I'm not sure if it was from the cooking process or added afterward,…read morebut there was enough oil that the sauce wouldn't stick and just slid off the pasta. There's no seating available, and only one person was working despite a line out the door. He seemed overloaded, but to his credit, he was very friendly and had a great attitude. I might give this place another shot.

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    Brooklyn Pasta Bar - Interior

    Interior

    Brooklyn Pasta Bar
    Brooklyn Pasta Bar

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    Michael's - I love ordering the mushroom dish.

    Michael's

    4.4(529 reviews)
    1.9 miMidwood
    $$$

    We had the best night at Michael's!…read more I knew Michaels was an iconic restaurant deep in Brooklyn. I've seen their sauce sold in stores before, and we finally made the trip out for dinner. We went around Christmas and it was decorated inside. The restaurant was packed. Every single table was full. Everyone was having the best time. Even the bar was totally full of people ordering drinks before they were seated. The food is classic, New York Italian. Everything is a very well done version. The veal Parm was one of the best I've ever had. The caramel cake at the end was truly beyond. I can't recommend this experience enough. We ate for three hours had amazing cocktails, great bottles of wine and a really delicious meal. Looking around, you could tell the diners were locals enjoying a beloved neighborhood restaurant. It's such a special restaurant that serves real New Yorkers.

    You can tell this is a staple Italian restaurant in Marine Park, Brooklyn. Lots of regulars and…read morefamilies. I always pass by and finally decided to try it out. The interior looks like a classic Italian restaurant and service is very formal. It was quite busy for a weekday night. There's valet parking so you don't have to stress about finding street parking nearby. We ordered fried calamari, baked clams, baked vodka penne, and the Fisherman's Platter. We were served bread and some antipasto to start. The calamari was a classic and I loved the sauce -- it had a good spicy kick to it. The baked clams were okay. The Fisherman's Platter is a must and good value with its generous portion of seafood. It can definitely be shared amongst two people. The baked vodka penne was also good but portion was on the smaller side. I would say Michael's is a must try at least once.

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    Michael's - Love their bread platter and decor.

    Love their bread platter and decor.

    Michael's - It was our first time trying the lobster dish - delicious and fresh. The baked dish tasted too burnt.

    It was our first time trying the lobster dish - delicious and fresh. The baked dish tasted too burnt.

    Michael's - Appetizers were so delicious.

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    Appetizers were so delicious.

    Dairy Maid Ravioli - pastashops - Updated May 2026

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