John Francis Designs

10/01/2026

A little behind-the-scenes look at how I’m adding some hand-textured details to these Gothic Fluted Incense Holders.

I’ve just added a small batch of one-of-a-kind pieces to the shop, each with its own combination of textures, knots, and finishes.

I’m hoping to make more unique, one-off pieces like these alongside my regular wares. it’s fun to have a little room to experiment, and I have a whole mess of unique pieces of wood that aren't suited for pasta molds!

My favorite so far, definitely the ebonized walnut at the end.

Now available in my shop.

07/24/2026

Tomato season felt like the perfect excuse to finally make a tomato ravioli mold. 🍅 Honestly, I can't believe it took me this long!

I'm so happy with how it came out, and if you need ideas for what to fill these little tomatoes with, Pasta Social Club has already worked her magic. Go check out her recipe, it's a guaranteed hit!

The mold is live in my shop!

07/14/2026

I had a few leftover chili pepper ravioli in the freezer, and decided to try my hand at ravioli fritti!

After a quick thaw on a wire rack, I gave them a flour dredge, egg wash, and breadcrumb coating before dropping them into the fryer. Crispy on the outside, creamy on the inside, and way easier than I expected!

The hot sauce I worked into the pasta dough somehow became even more pronounced after frying, while the ricotta and bacon filling stayed warm, rich, and smoky.

If you have a few extra ravioli tucked away in the freezer, I can't recommend trying this enough.

07/03/2026

Hot take: ravioli might be even better cold. ☀️

One of my favorite ways to eat ravioli during the summer is tossed into a pasta salad, and these little Sunburst Ravioletti are pretty much made for it. They're bite-sized, so you can skip the knife and fork at the picnic table.

This version is one of my go-to's: tomatoes, basil, olives, fresh mozzarella, lemon zest, lemon juice, plenty of good olive oil and cracked black pepper.

Endlessly riffable, fill them with bacon and ricotta for a BLT-inspired pasta salad with crisp lettuce and tomatoes. Toss them with pesto and roasted vegetables. Add grilled chicken with a creamy green goddess dressing. Honestly, if it belongs in a pasta salad, it probably belongs with ravioli too.
Cook once, eat cold all week!

I'm accepting pasta salad combination recommendations in the comments! 🤤

06/29/2026

If it’s going to be this hot, your ravioli might as well match. 🌶️

New Chili Pepper mold is live in my shop!

03/30/2026