What happened when an Italian woman and a Polish man met in a bar? They started Oley Ravioli, of course! Well, there were actually a few more steps between that fateful meeting and starting the homemade, small-batch ravioli, pasta and pierogi company. Kevin Chrusciel had been in the beverage industry for 25 years when he found himself with an opportunity to start something new. When his partner, Kristine Marino, shared her mother’s potato filling recipe for pierogi, Oley Ravioli was born.
Co-owners Chrusciel and Marino both grew up cooking and always in the kitchen with their families as well as frequenting local markets. Nowadays, they are constantly dreaming of their next idea for a filling. “We are always talking about the filling of our pastas,” says Chrusciel. “They are made of local, fresh ingredients with tons of flavor. Our flavors are inspired by what is in season as well as ideas from our customers.”
Their dough is eggless and made from semolina flour and olive oil. “Our kitchen here at the Renninger’s Farmers Market is custom-designed specifically for our pasta making,” he explains. “From the incredible machine we have creating thin dough for the ravioli and pierogi to the hood above the stove, we had everything specifically made just for us.”
Here, they are sharing a sauce recipe to accompany their pumpkin ravioli, which locals can purchase at Oley’s home base in Renninger’s Farmers Market in Kutztown. You can also find them at six other indoor markets in the area as well as outdoors at the Emmaus Farmers’ Market, the Trexlertown Farmers’ Market and at the West Reading Farmers Market. Pastas can also be found on menus at the K’Town Pub and the Liberty Tap Room.
Oley’s recipe for this easy cranberry rum sauce accompanying the ravioli dish is actually printed on the packaging of their pumpkin ravioli. It comes together quickly for a rich, sweet and spicy sauce. “It makes a great side to any holiday table,” Marino shares. “It is such a quick and delicious meal that comes together with only a few steps. We have so many different flavors and fillings—there is something for everyone.”
740 Noble St. Door #64, Kutztown | 484.507.2239 | oleyravioli.com
Ingredients & Instructions
Ravioli
Using Oley Ravioli’s refrigerated Pumpkin Ricotta Ravioli
Bring water to a gentle boil, add pasta, cook 4–5 minutes or until al dente.
Cranberry Rum Sauce
1 stick of butter
1 12-oz. can of whole berry jellied cranberry sauce
2 oz. of spiced rum
Cinnamon, nutmeg and allspice to taste
Melt butter in sauté pan over medium-low heat. Add can of cranberry sauce and whisk together. Add spiced rum and a pinch of spices to taste.
Pour sauce over ravioli and serve. No need to drown your dish; Kevin tends to go light sauce on everything.
Note: Kevin says you can swap spiced rum for whiskey or bourbon for a less-sweet sauce. And you can use this sauce on anything—he even puts it on ice cream!
Published as “Beyond the Menu” in the October 2023 edition of Lehigh Valley Style magazine.
