@fogliapastaFrom Crab Ravioli to Culinary Dream: Foglia Pasta’s Delicious JourneyIt all started with a Dungeness crab, a newborn, and a father-in-law’s wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law’s fresh catch.Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream.The word „Foglia“ meaning „leaf“ in Italian is used by pasta makers to describe a sheet or „leaf“ of pasta.Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR.Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy’s dedication shines through in his 12 vibrant dough colors, each inspired by the season’s freshest ingredients. He’s a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens.From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious.I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend.Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto.Must try ravioli: brisket, Dungeness crab, truffle#FoglioPasta #HandmadeRavioli #FromScratch #CulinaryDreams #SupportLocal #pdxfoodies #pdx #pdxeats #pasta #art #chefs
Food: 5
Meera S.T. Vargo
Wonderful products and people. Have enjoyed the fresh unfilled pasta as well as the crab ravioli and mushroom ravioli. Highly recommended.
Atmosphere: 5
Food: 5
Service: 5
Jacqueline M.
@fogliapasta From Crab Ravioli to Culinary Dream: Foglia Pasta's Delicious Journey It all started with a Dungeness crab, a newborn, and a father-in-law's wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law's fresh catch. Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream. The word "Foglia" meaning "leaf" in Italian is used by pasta makers to describe a sheet or "leaf" of pasta. Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR. Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy's dedication shines through in his 12 vibrant dough colors, each inspired by the season's freshest ingredients. He's a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens. From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious. I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend. Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto. Must try ravioli: brisket, Dungeness crab, truffle
Kristina
I purchased the roasted vegetable ravioli and it was delicious. The depth of flavor was divine, I have never had anything that could even compare to this ravioli.
Food: 5
Katie B.
Chef Jeremy is a ravioli genius, an artist of the pasta. He has us hooked on these beautiful , massive morsels of delight - when the farmer's market was in season, I was dropping by every other week for my next hit of these delicious ravioli. Prices range from $20 (beet and chèvre, ricotta) to $45 (crab) for a pack of six - and these are well worth the price. They're huge: 2-3 easily will get you full and let you pretend that you've gone to a fancy restaurant, all while staying home. They're also great as little appetizers for parties when you cut them up. Paired with a light salad, these ravioli make the perfect easy dinner, with almost zero work! During Farmer's Market season, you'll find Foglia at various markets like Orenco and Beaverton - check their site. You can always order online and pick up at their little store in Beaverton as well.
Michelle V.
Absolutely amazon ravioli. I discovered these raviolis at a farmers market. They were so unique so I had to try it! I sampled the dungeness crab and beef brisket ones. They were to die for! I prefer the crab one more. They're absolutely worth the price tag due to their unique look and how much meat they stuff into it. They generally needed more time to cook in the boiling water but other than that, it was amazing! Also, one portion can easily serve 1-2 people. They are bigger than they look! Can't wait to try the rest of the flavors! The workers are always happy to let you sample too!
e. m.
some of the best pasta i’ve ever had ???cooked up the italian sausage ravioli with sage, hazelnuts, and brown butter and couldnt asked for a better 17th birthday dinner. jeremy is so kind as well and puts so much care into what he makes, as i have seen both from working near his stand at the orenco farmers market and from tasting his ravioli—little masterpieces.
Dakota Mason
Encountered them at the orenco farmers market. Delicious pasta and very friendly! Definitely worth a try.
Anna M
Foglia is amazing!! The ravioli are huge and so flavorful! Jeremy and Stephanie have amazing products and are so kind! ?
Yong Woo
I enjoy cooking but some days I want a break. It’s hard to find a product these days that isn’t made with additives or preservatives. I’m always impressed by the freshness and the high quality ingredients from Foglia. Chef Jeremy sources local ingredients and EVERYTHING is all natural and handmade. Each ravioli looks like a work of art and the meatballs are better than any restaurant. Add the different homemade sauces & you’ll get a delicious dinner for your family without the work. They keep adding new seasonal flavors and products so it’s best to check Instagram fogliapasta.
We get ravioli and sauce every week at the Lake Oswego farmer’s market. The food is amazing! Customer for life.
Marissa Emery
Super beautiful and delicious! What a happy find at our local farmer's market!
Cecelia D.
Absolutely the best ravioli I've ever had! I never really cared for raviolis prior to sampling the many different varieties of gorgeous, looking at tasting raviolis! Excellent customer service! So far I had the beef brisket, the black truffle ravioli, the wild mushroom ravioli, ravioli, and the Italian sausage ravioli. My goal is to have them all! Thank you.
Amy P.
The first time I tried Foglia Pasta was at the farmers market in SW PDX. What caught my attention was hoe beautiful and colorful the Raviolis were! VERY unique flavors and style! its such a great treat when you want to indulge in beautiful homemade pasta! The Dungeness crab ravioli was delicious! The prices of each ravioli pack is priced at a reasonable level and some people might say it is a little pricy but you are paying for creativity and authentisicity which most people don't really take into consideration. Like I said earlier if you want to indulge in unique flavored ravioli this is your go to!
Robert H.
Foglia makes the most beautiful and tasty ravioli in the Portland metro. They are a small hand-made pasta maker with healthy ingredients. I have heard that ravioli was originally created to use leftovers to fill it. It has expanded its repertory beyond those humble and practical origins.Some of their ravioli with expensive fillings are priced accordingly. Most are quite large, like 2-3 equals a serving. I've had the prosciutto and pea which is fantastic. They have pasta shapes, and their own sauces.Like artistic candy, Foglio makes pasta with natural color, like beet, turmeric, and tomato. Then they slice strips of the color pasta, and run it through on top of a sheet of flour-colored pasta, to make a pattern. They publish their menu on their website.You can order by email at the address in their web link, then pick them up at their storefront.Their packaging and graphic design is very well done. They have been at the Sunday Hillsdale farmers market, weather permitting, where they have small samples of their ravioli they boil up there.Foglia is a taste treat from a small local maker. Being small, they can focus on quality. You are supporting them by buying direct!
@fogliapastaFrom Crab Ravioli to Culinary Dream: Foglia Pasta’s Delicious JourneyIt all started with a Dungeness crab, a newborn, and a father-in-law’s wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law’s fresh catch.Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream.The word „Foglia“ meaning „leaf“ in Italian is used by pasta makers to describe a sheet or „leaf“ of pasta.Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR.Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy’s dedication shines through in his 12 vibrant dough colors, each inspired by the season’s freshest ingredients. He’s a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens.From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious.I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend.Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto.Must try ravioli: brisket, Dungeness crab, truffle#FoglioPasta #HandmadeRavioli #FromScratch #CulinaryDreams #SupportLocal #pdxfoodies #pdx #pdxeats #pasta #art #chefs
Food: 5
Wonderful products and people. Have enjoyed the fresh unfilled pasta as well as the crab ravioli and mushroom ravioli. Highly recommended.
Atmosphere: 5
Food: 5
Service: 5
@fogliapasta From Crab Ravioli to Culinary Dream: Foglia Pasta's Delicious Journey It all started with a Dungeness crab, a newborn, and a father-in-law's wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law's fresh catch. Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream. The word "Foglia" meaning "leaf" in Italian is used by pasta makers to describe a sheet or "leaf" of pasta. Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR. Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy's dedication shines through in his 12 vibrant dough colors, each inspired by the season's freshest ingredients. He's a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens. From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious. I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend. Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto. Must try ravioli: brisket, Dungeness crab, truffle
I purchased the roasted vegetable ravioli and it was delicious. The depth of flavor was divine, I have never had anything that could even compare to this ravioli.
Food: 5
Chef Jeremy is a ravioli genius, an artist of the pasta. He has us hooked on these beautiful , massive morsels of delight - when the farmer's market was in season, I was dropping by every other week for my next hit of these delicious ravioli. Prices range from $20 (beet and chèvre, ricotta) to $45 (crab) for a pack of six - and these are well worth the price. They're huge: 2-3 easily will get you full and let you pretend that you've gone to a fancy restaurant, all while staying home. They're also great as little appetizers for parties when you cut them up. Paired with a light salad, these ravioli make the perfect easy dinner, with almost zero work! During Farmer's Market season, you'll find Foglia at various markets like Orenco and Beaverton - check their site. You can always order online and pick up at their little store in Beaverton as well.
Absolutely amazon ravioli. I discovered these raviolis at a farmers market. They were so unique so I had to try it! I sampled the dungeness crab and beef brisket ones. They were to die for! I prefer the crab one more. They're absolutely worth the price tag due to their unique look and how much meat they stuff into it. They generally needed more time to cook in the boiling water but other than that, it was amazing! Also, one portion can easily serve 1-2 people. They are bigger than they look! Can't wait to try the rest of the flavors! The workers are always happy to let you sample too!
some of the best pasta i’ve ever had ???cooked up the italian sausage ravioli with sage, hazelnuts, and brown butter and couldnt asked for a better 17th birthday dinner. jeremy is so kind as well and puts so much care into what he makes, as i have seen both from working near his stand at the orenco farmers market and from tasting his ravioli—little masterpieces.
Encountered them at the orenco farmers market. Delicious pasta and very friendly! Definitely worth a try.
Foglia is amazing!! The ravioli are huge and so flavorful! Jeremy and Stephanie have amazing products and are so kind! ?
I enjoy cooking but some days I want a break. It’s hard to find a product these days that isn’t made with additives or preservatives. I’m always impressed by the freshness and the high quality ingredients from Foglia. Chef Jeremy sources local ingredients and EVERYTHING is all natural and handmade. Each ravioli looks like a work of art and the meatballs are better than any restaurant. Add the different homemade sauces & you’ll get a delicious dinner for your family without the work. They keep adding new seasonal flavors and products so it’s best to check Instagram fogliapasta.
Restaurantji Recommends
We get ravioli and sauce every week at the Lake Oswego farmer’s market. The food is amazing! Customer for life.
Super beautiful and delicious! What a happy find at our local farmer's market!
Absolutely the best ravioli I've ever had! I never really cared for raviolis prior to sampling the many different varieties of gorgeous, looking at tasting raviolis! Excellent customer service! So far I had the beef brisket, the black truffle ravioli, the wild mushroom ravioli, ravioli, and the Italian sausage ravioli. My goal is to have them all! Thank you.
The first time I tried Foglia Pasta was at the farmers market in SW PDX. What caught my attention was hoe beautiful and colorful the Raviolis were! VERY unique flavors and style! its such a great treat when you want to indulge in beautiful homemade pasta! The Dungeness crab ravioli was delicious! The prices of each ravioli pack is priced at a reasonable level and some people might say it is a little pricy but you are paying for creativity and authentisicity which most people don't really take into consideration. Like I said earlier if you want to indulge in unique flavored ravioli this is your go to!
Foglia makes the most beautiful and tasty ravioli in the Portland metro. They are a small hand-made pasta maker with healthy ingredients. I have heard that ravioli was originally created to use leftovers to fill it. It has expanded its repertory beyond those humble and practical origins.Some of their ravioli with expensive fillings are priced accordingly. Most are quite large, like 2-3 equals a serving. I've had the prosciutto and pea which is fantastic. They have pasta shapes, and their own sauces.Like artistic candy, Foglio makes pasta with natural color, like beet, turmeric, and tomato. Then they slice strips of the color pasta, and run it through on top of a sheet of flour-colored pasta, to make a pattern. They publish their menu on their website.You can order by email at the address in their web link, then pick them up at their storefront.Their packaging and graphic design is very well done. They have been at the Sunday Hillsdale farmers market, weather permitting, where they have small samples of their ravioli they boil up there.Foglia is a taste treat from a small local maker. Being small, they can focus on quality. You are supporting them by buying direct!