In Milan, the filling was the star. The pasta simply held it all together.
My love of cooking started early. Growing up in an immigrant family, both my parents worked long hours, and by 14 I often had most of dinner ready before my mother came home. What began as helping out became something I genuinely loved.
Pasta was always my favourite, and whenever I travelled, I went looking for it. One meal in Milan stayed with me: ravioli with a rich, flavourful filling, wrapped in pasta so delicate it was barely there.
Back home, much of the store-bought ravioli was the opposite. Too much dough, too little filling, and often relying on the sauce for flavour.
When I took over Pasta D’Angelo, I found a company with decades of experience making pasta for professional kitchens. The foundation was already there: thin, delicate pasta with generous, flavourful fillings. We built on that foundation, refining recipes and developing new products. And I saw an opportunity to bring that same quality into home kitchens.
That idea became Oravio.
Our goal is to bring the quality of restaurant-made pasta into the home, giving people a wonderful starting point for creating their own meals. We believe there’s a place in the retail freezer for pasta that celebrates the filling, respects the home cook and makes a great dinner that much easier.
Hanif Muljiani
Owner, Pasta D’Angelo