I decided to order off the Restaurant Week menu that Ziti’s had, thinking that it would give me the best selection and would be the best representation of what the restaurant had to offer. To start my meal off, I ordered the eggplant rollatini, which was a pan fried eggplant filled with ricotta, prosciutto and onions. The eggplant was doused in mozzarella that added a creamy texture to the dish. The marinara that covered the plate was also very good, although it could have used a little more salt and herbs, such as basil to brighten up the flavor s just a tad. For my meal, I ordered the lobster ravioli. These raviolis were stuffed with lobster and ricotta cheese in a lobster cream sauce. The plate came with six raviolis to an order but were almost seemed to be drowned in the cream sauce, although I do have to say it made for great mopping up with bread after they were finished. The pasta had a lot of lobster meat and the pasta was still al dente…which is difficult to do with raviolis. As for my dessert, I ordered the house made cannoli. It came on a massive plate which made the cannoli look extremely small in comparison. However, the cannoli was filled with sweet cream and the shell had a delightful crunchy texture. All in all, it was a good way to end the meal. -ED
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This order needed a lot of help with its appearance. It looked less like a plate of ravioli and more like a bowl of orange topped with orange and a slight dusting of parsley. The order contained approximately eight ravioli, which was a decent amount. While small compared with other dinners at the table, I wasn’t really expecting enough to take home when I ordered lobster.
When I bit into the ravioli, the taste of the lobster meat was overshadowed by the taste of the pink cream sauce. The sauce was tasty, however, and made a good accompaniment to the remaining bread on the table. It would have been nice to see a couple of chunks of lobster in the lobster cream sauce to get the full effect. Overall, the dish earned a solid “B”. -BJH
Reviewed at Ziti’s Italian Trattoria.
A generous helping of large, fresh ravioli swimming in a thick, well-blended spinach cream sauce. (I loved the sauce so much I was tempted to eat it by the spoonful.) I recommend pairing this dish with the Italian Antipasto Salad for a more balanced and varied meal. (The fresh prosciutto, soppreseta, mozzarella, tomatoes, roasted red peppers and basil are a delicious complement to the hot pasta plate and all but ensure that you’ll have enough for a hearty second meal (unless, of course, you sop up much of the sauce with the bread at your table – a temptation that is hard to resist). Mangiare abbondante! -JJ