All delicious varieties of D'Amico's tortellini are made in-house.
In our crazed low-carb society, we too often forget the power of pasta to soothe and strengthen the body. For that reason I humbly invite you to say "Fuck You, Atkins" for just one meal and reacquaint yourself with one particularly compelling manifestation of this Italian staple*: the tortellino. This cute pinched pocket of dough plump with various stuffings is best when made fresh by hand before plunging into a boiling bath only to be plucked out again and dressed with sauce or even just grated cheese and a dash of olive oil.
In short, that frozen shit won't cut it.
Thank God for D'Amico's Italian Market Cafe, which offers hand-rolled tortellini made in-house and sold to-go to harried West U mommies, Sicilian expats, and Bridey, among others.
D'Amico's creates seasonal tortellini on occasion but their two permanent varieties include the earthy wild mushroom and walnut tortellini in a piquant white wine lemon butter sauce and the unctuous genovese version, filled with mortadella, pancetta, and chicken, and ensconced in creamy alfredo.
*Which may have been stolen from the Chinese, but that's another matter.