Oak Brook restaurant boasts 128 ravioli combinations

Owner Jeff Barry makes some ravioli for his Ravioli Oli restaurant in Oak Brook. | Chuck Fieldman—Sun-Times Media

Updated: November 20, 2012 11:56AM

OAK BROOK — Grandma would be proud.

Jeff Barry took his grandmother’s recipe for ravioli and turned it into an Oak Brook business — Ravioli Oli.

Billed by Barry as “fast casual,” Ravioli Oli opened in March. Various varieties of ravioli are featured, but the menu also includes salads, soups and sides, and is continuing to grow.

“We just added sandwiches because people told us that they sometimes want that,” Barry said. “We listen to people, and we’ll make changes.”

Barry said 128 different types of ravioli could be made at his restaurant, using combinations of fillings and sauce. Customers can choose fillings from the likes of cheese, meat, spinach artichoke, roasted vegetable, and portabella mushroom, along with six different types of sauces.

Barry and general manager Thomas Ryniec said one customer has a list of all 128 ways to have ravioli and has been on a mission to try each.

Entrée orders or ravioli include six pieces and bread for $6.99; those with larger appetites can get two additional raviolis for $1 extra.

Along with ravioli, a variety of entrée salads are available as are minestrone soup and tomato basil bisque along with a soup of the day. Grilled asparagus, green beans, meatballs, Italian sausage and fried calamari rings are among the choices of side items.

““We focus on ravioli and roll it out fresh every day,” Barry said. “We roll it out paper thin because that’s the best way to do it.”

Barry said he chose Oak Brook for his restaurant because was familiar with the area after working in the village and in Hinsdale for several years as a banker.

“I looked all over for a spot, both in the city and suburbs,” he said. “There’s a great office concentration here.”

Barry said his business relies heavily during lunch on those who work in the area. He’s hoping to continue building a neighborhood customer base for dinner business.

“We also need for catering to be about 30 percent of our business; right now it’s 5 to 10 percent,” he said.

Barry, Ryniec and employees of Ravioli Oli have been out at many community events in Oak Brook and Oakbrook Terrace, offering samples of their product.

“We’re part of the community as a business, and we want people to know we’re here,” Barry said.

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