About Us

Our presence in farmers’ markets, Harrisburg, and Pleasant Gap enables us to cultivate working relationships with local farms. We use the freshest ingredients and original recipes to create the finest artisan pasta, ravioli, sauce, and pesto in the community.  We make more than 60 varieties of pasta, which are available at our shop and at other local retail outlets in the State College area.

Mission Statement

• To be the premier fresh pasta and ravioli provider in the Eastern United States, that exceeds the expectations of its customers.
  
  
• We provide the highest quality pastas using durum and semolina flours and fresh, locally-sourced ingredients to create an extensive variety of unique pasta products and sauces.
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• Fasta & Ravioli Company has an on-going commitment to employee growth and promotion from within, while striving to be a socially responsible and eco-friendly company that is active in the community.

Meet Our Team

Bob Ricketts

Owner & PastaPreneur

A native of State College, Bob has been in the food manufacturing business since graduating from Penn State. He has grown Fasta & Ravioli Co. from a small storefront in downtown State College into an operation that serves customers and a dozen restaurants from its three locations in central Pennsylvania.

​Through donations to area philanthropies, participation in showcase events like United Way’s Taste of the Town, service on non-profit boards, and a commitment to literacy programs, Bob is living his father’s words: “Remember to always give back.”

Bob is also the owner of Pink Mule Growers, a vertically integrated hemp growing and CBD extraction company. ​​

Jeremiah McClenahan

Executive Chef

​Executive Chef Jeremiah McClenahan has been supervising the operations of Fasta & Ravioli Co.’s kitchens since 2013. Following proud service in the US Army, Chef McClenahan attended Le Cordon Bleu in Pittsburgh, PA, and honed his skills during an internship in Nice, France.

After completing his education and internship, Chef McClenahan worked at the River Forest Country Club on the banks of the Allegheny River in western Pennsylvania. Returning home to Centre County, he worked at the Gamble Mill in Bellefonte and later as Executive Chef at the Mt. Nittany Inn in Centre Hall. Prior to joining the Fasta team, Chef McClenahan was chosen to be the founding executive chef at Happy Valley Brewing Company in Lemont.
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In his free time, Chef McClenahan enjoys hunting, fishing, and gardening, often serving the fruits of his labors on his own table.

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Louisa Smith

Hi, I'm Louisa Smith. I'm a graphic designer based in Alexandria, VA. I grew up in central Pennsylvania, got a degree in theatre from Penn State, and have been many things before now- an actor, a tailor, a baker, a musician, and even a licensed private investigator. My deep curiosity about the world fuels how I think about design, and how crucial it is to conveying information, selling a product, or promoting a candidate or idea. I've worked for small businesses, political candidates like Mayor Betsy Hodges of Minneapolis, nonprofits like the Center for Talent Innovation, and even multinational organizations like the United Nations. Let me work for you.

What do I specialize in?

• Infographics and Data Visualization
• Logo design
• Document design

Why Juneberry Design? When I was a little girl, I dug up a little sapling from the lawn of the church my family went to. I knew it was going to be cut down the next time the lawn was mowed. I planted it at our house. Some 20 years later, that sapling has grown to a tree taller than the house where my parents still live. It's a juneberry or serviceberry tree, which bursts into gorgeous flowers every spring, and grows fruit that the birds love. I was in their house, considering what to call my new design business, when I glanced out the window at the juneberry tree in flower. It grew up from nothing. That's what I wanted to do too.  ​

Louisa Smith-
Juneberry Design