By Richard Kaufman
Sentinel Reporter
When the economic downturn began to spread across the country, Neal Kaufman was ready to sell his ravioli-making equipment and move on to something else. However, just as his retail business was really starting to dry up, he had an idea for his product one winter’s night in January of 2009:
Farmers’ markets.
“I had an idea after going to the Union Square Farmers’ Market one winter morning about selling a restaurant-quality, white table cloth product at farmers’ markets where the consumer could try the product before buying it,” Kaufman said. “I tried this at a winter market in late February and found out that first day that I had hit on a new path for my ravioli.”
Now, more than eight years later, Bongo & Capacci’s gourmet ravioli is available at several farmers’ markets in the tri-state area, including the Old Greenwich market every other Wednesday
From a spring pea with mint and basil ravioli and a summer corn ravioli, which are especially popular this time of year, to Kaufman’s personal favorite, smoked salmon with cream cheese, chives and capers, there’s something for everyone to enjoy, even the kids, who are partial to Kaufman’s mac n’ cheese ravioli—small elbow pasta with fontina, cheddar and romano.
Other offerings include bacon carbonara ravioli, goat cheese with spinach, smoked chicken with caramelized leeks and brie, dates with prosciutto and mascarpone and pear with gorgonzola or just lobster. Altogether, Kaufman makes over 70 different combinations.
Each two-pound box of ravioli is freshly made, then frozen. After about six minutes in a heavy, rolling boil, dinner is ready to go. All you need is some melted butter and grated cheese—no sauce.
Always looking to create new and exciting products for his customers, Kaufman has introduced a couple of dessert options this year: homemade banana pudding and chocolate mousse.
Before he entered the pasta business, Kaufman ran his own business as an importer in the garment industry in Manhattan for about 25 years.
“In 1991, it became apparent to me that the garment business had run its course,” he said. “As importers, we had educated our customer, the retailer, on how to produce the product they needed and introduced them to overseas manufacturers.” Kaufman left the garment industry in 1994 in search of a new career.
While deciding on what to do next and having a passion for food in the back of his head, a friend had alerted Kaufman to local pasta store that had just opened up nearby. After trying a bunch of different items, Kaufman was so impressed that he sought out the manufacturer in an effort to do business. There was no opportunity at the time, but the idea stuck with him.
A few months later, Kaufman found two young guys in Peekskill, N.Y., with a small ravioli machine. “They were making some truly wonderful products, but not making considerable profit,” he said.
Kaufman began selling their creations to restaurants in New York City and on Nantucket. The business began to grow, with repeat orders and new accounts opening up quickly. Six months later, however, due to financial and personal reasons, the two original guys involved with the business had to bow out.
Kaufman decided he had learned enough, and opened up his own business based in Connecticut, and the rest is history. Now, after breathing new life into his business following the great recession a decade ago, Kaufman has loyal customers that come and see him every week for their ravioli fix.
Kaufman said he especially enjoys the Old Greenwich farmers’ market because it has a community feel. However, he had what he calls a “funny and frightening” moment during his first season there.
A woman he recognized from previous purchases approached him. She said, “I could go to Fairway Market up the road and pay half the price you get,” she said. Kaufman readied himself for a gripe. “But their ravioli wouldn’t be even half as good.”
You can come sample Kaufman’s many ravioli at the Old Greenwich farmers’ market from 2:30 to 6 p.m. at the Presbyterian Church of Old Greenwich, located at 38 West End Ave.
