I am glad you enjoyed the trip. Yes, the smell alone of an "italian" deli is enough to knock your socks off. I love it! Thanks for the info on the roni. I have never tried Polly-o ricotta, but I can say the texture of their ravioli is not "grainy" like a traditional ricotta. I have experimented with making my own ricotta, which is not a "true" ricotta because it is the first curd from the milk, but I can come close to the creamy (almost whipping cream) flavor that theirs has. If you are interested in the recipe, just let me know.
I haven't noticed any difference in the thickness of the dough, but then again, I usually make my own and don't visit them for the ravs in particular.
Since you're into the cake scene, there is another cake place over on Bascom called CakeWorks. My godmother knows the owner, but I don't know if it's family or not.