Apparently, the whole reason Rosalina’s Kitchen is closed on Tuesdays is to make ravioli. There were a variety of specials concerning those Italian pockets of warmth and happiness including unique sounding ravioli stuffed with lamb and grape leaves. So of course, I ordered the shrimp scampi. I felt guilty even as I did it. But, it was the first dish I saw upon opening the menu and I haven’t had it in a while. Maybe even since last summer. And, unfortunately, once a decision has been approached, I cannot turn back. I’ve gone too far. I was not disappointed when it arrived. Although the shrimp could have been cooked a bit less (or maybe they were just previously frozen), the pasta was amazing. We were told that all the pasta is homemade, though only the ravioli is made in-house. The texture of the linguini was definitely not boxed Prince or Barilla. It was thick and almost slightly doughy-the sauce adhered to it in the most useful way. I could’ve eaten that linguini for days. In fact, I did eat every strand of the large portion. I had no regrets then, either. The scampi sauce was garlicky and lemony, as expected, but not overbearing. It was light and coated the pasta without leaving a puddle of oily leftovers. Now that I know how great their pasta is, I will definitely need to return for those famous raviolis. Just looking around a packed restaurant on a Wednesday night speaks to the quality of the food. Oh, and do not forget dessert. Nutella and peanut butter dessert raviolis? As great as they sound.