As I write this, I've just returned from dinner with friends at Bistro Romano. I almost didn't go, because the restaurant's menu on MenuPages indicated that its prices didn't mesh so well with the Unemployment Diet, which I am still on. (I've lost twelve pounds, though!) Fortunately, my buddy Tom, who chose the restaurant, told me about Bistro Romano's Pasta Night on Mondays: a salad and any pasta dish off the menu for less than the cost of one of the pasta dishes alone. I ordered the lobster ravioli, because it's something I love and don't get to eat too often.

My first real experience with lobster ravioli actually came courtesy of my friend Jack. Jack makes it from scratch. He also makes the vodka marinara that he tops the ravioli with from scratch. (And that night, he also made Caesar dressing—complete with anchovies—from scratch. Jack is my hero.) This was one of those pivotal dining experiences, where you know that the bar has just been raised on all future lobster raviolis and vodka marinaras and Caesar dressings that you will ever eat, ever. I couldn't eat lobster ravioli for months thereafter because I just knew nothing would compare.

When I did finally open myself up to the experience again, it was... disappointing. Probably because I'd bought the lobster ravioli at Trader Joe's. It was good, but nothing compared to the ravioli that Jack made. Subsequent samplings of lobster ravioli ranged from the very disappointing to the delicious. My lobster ravioli at Bistro Romano fit nicely into the latter category. And, it was a much larger portion than I'm used to getting at other places. Half of my meal is currently sitting in my refrigerator, and I can't wait to eat the leftovers.

But I'm curious, readers: next time I'm craving some deliciously treyf pasta, where else should I consider going? Or is there another kind of ravioli that I should try? Leave a comment and let me—and Phillyist readers—know where you go to get your stuffed-pasta fix!

Image via I Am a Lobster.