Marcelli’s Ravioli & Sausage Factory

Reviews

• Wes T.

  star star star star star_border 14 June 2026

  In terms of solid home cooked Italian food this place is pretty on-the-money. It's small and has been here forever. They have lunch specials that are a really good deal usually. Typically it's a pasta dish that comes with either soup or salad and garlic bread. Very filling.
  
  Small place; they have a counter which is great if you're solo and at lunch. Otherwise, there are several tables, and I've never seen the place too crowded.
  
  Service has always been really good to me.

• C.D. H.

  star star star_border star_border star_border 12 June 2026

  The apple fritters were good! The rest of the food was mediocre- the salad tasted moldy and the meat sauce had a weird flavor that we could not pinpoint. They were out of red wine (!) and the (nice) server was new and did not seem to have any training. Can't imagine we'll be back.

• Vic T.

  star star star star star 9 June 2026

  I'm Italian. I grew up Italian. I can only say that this food is Italian. I felt like I was in my Nona's house.
  I don't need to describe the food or the service, both were excellent. Just know that if you like Italian, I mean REAL Italian food, this is the place. Their sauce is the real thing. I want to go on and on about how good this place is but what you need  to do is just go there. You'll thank me.

• Constantin S.

  star star star star_border star_border 29 May 2026

  Regular kinda Italian kinda home made food. I would say overpriced. Not gonna comeback but not gonna complain.

• Chris S.

  star star star star star_border 28 May 2026

  If you are hungry, you will not be when you leave Marcelli's. The prices looked a bit high at first glance, but once the food started arriving, I understood why. My $15.95 Ravioli included not one, but FIVE courses. Antipasto, soup, salad, entree with garlic bread, and dessert.
  
  They have been in the same building for over 80 years, handed down from generation to generation. The interior has a classic 1950's diner look with a cheesy Italian flare. The place must have had a lunch counter originally because, although still there, it now serves as their bar.
  
  My young server was very friendly and attentive, happily answering questions and ensuring my next course came out as soon as I was done with the last. As I mentioned, I had the Ravioli dinner with an equal mixture of beef, cheese, and spinach ravioli, 12 in all and handmade on-site.
  
  But first, I was brought a small antipasto with two fried beef ravioli, two slices of salami, a Tuscan pepper, a baby carrot, and a slice of celery. It seemed rather sparse, but I still was not aware that there were four more courses to come, so that was probably a good thing. It seemed odd that a basket of bread did not accompany the appetizer, so I asked if I could get some bread. After a surprised look, as if nobody had ever asked for bread before, she asked if I wanted it toasted or not and went in the back. What she brought me was a slice of thick, white bread, the kind they make Texas toast with. All righty then!
  
  Next came the soup, then the salad. The bowl of soup was actually quite big and tasty, not needing extra seasoning as is the case at most places. The salad came out of a bag (see recommendations below), but was fresh and the bleu cheese dressing was very good, homemade I was told by one of the owners.
  
  The ravioli were good, but on the small side with much more pasta than filling. The Bolognese sauce looked more like a meat gravy (it looked browner than it does in the photo above), but it was tasty nonetheless. The accompanying garlic bread came out of the same bag as my untoasted Texas toast, but it was also well done considering. The serving size would have been disappointing had I not had an appetizer, bowl of soup and a salad beforehand, but at $6.99 for the ala carte version, it would appear a little lean.
  
  I was stuffed! Then my server asked me what kind of ice cream I wanted. Ice cream too? Yes, chocolate, vanilla, and spumoni as a matter of fact. I decided to go all in and ordered the spumoni, which was actually quite good, not tasting like it came out of a gallon container, which it likely did.
  
  In all, I was somewhat hesitant at first after perusing the menu and seeing the prices as well as the noticeable lack of clientele, but I am glad I stuck around. Far from the best (or worst) Italian food I have had, my meal was pretty damn good and a good value.
  
  Recommendations:
  
  1. Serve a decent baguette-style bread, in a basket, with meals
  
  2. A very small serving of marinara sauce or dressing should accompany the appetizer as the fried ravioli were a bit dry
  
  3. Put a door on the kitchen so guests cannot hear your conversations and see you taking the salad out of a bag
  
  4. Make the ravioli a little bigger, roll the dough a little thinner and increase the fillings a tad, even if you need to charge a little more
  
  5. Let people know on the menu that dinners also come with dessert and stress the fact that they will be getting a FIVE-COURSE meal
  
  6. Join the 21st Century and get a website, even a simple one, and a Facebook page at the very least. People these days want to see your menu, hours, and some photos before committing to a meal. And for God's sake, DO NOT use a Facebook page as your website like a lot of businesses do. It does not convey a professional image.
  
  7. Keep up the good work!
  
  CombatCritic Gives Marcelli's Ravioli & Sausage Factory 7 Bombs Out Of 10 ... More Bombs Are Better!
  
  Seven Bombs Equates To:
  
  Translation for Civilians: S&G = Look it up on my blog - not for sensitive ears/eyes