Cheese Ravioli Dinner Kit + Ravioli Tray for 4
Ships to U.S. & Canada
Some restrictions applyChef Antonia remembers being in the kitchen with her Aunt Lulu making raviolis when she was young. She would roll out the shapes of pasta and add the filling, while Antonia sealed and crimped each one with a for. Now, we make them with a ravioli maker in the restaurant’s to make the process much quicker—but with just as much love and care!
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago.” She’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots. Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby.
This package serves 4 people and includes
- 12 Premade Raviolis (each 1 oz.)
- 2 Ravioli Sheets (each 8 oz.)
- Flour (4 oz.)
- Ravioli Filling (8 oz.)
- Tomato Sauce (2 lbs.)
- Parmesan Cheese (5 oz.)
- Chopped Basil (2 oz.)
- 1 Ravioli Maker
- 1 Microplane
Add Ons Include
- 6 Meatballs
- Meatballs arrive with tomato sauce (16 fl oz.)
- Each meatball measures 1.5" and weighs 1.6 oz.
- Chicken Parmesan
- 4 pcs. Chicken Breast (breaded & fried) (each 4 oz.)
- Tomato Sauce (32 oz.)
- Grated Mozzarella (8 oz.)
- Basil & Parsley (1/4 cup)
- Ravioli kit ships frozen with ice packs, may thaw in transit.
- Upon arrival, store unopened in the refrigerator immediately.
- While refrigerated, ravioli and tomato sauce may be stored up to 7 days.
- Basil may be stored up to 3 days in the refrigerator.
- Parmesan cheese may be stored for up to 2 weeks in the refrigerator.
To Serve
- If frozen, allow ingredients to thaw before using.
Pasta
- Bring 2 quarts of water (salted like the ocean) to boil in medium 4 quart saucepan.
- Remove penne from the plastic and add to water, cook for 6-8 minutes.
- Strain the pasta from the water. (Chef tip: reserve 1/4 cup of pasta water to add to sauce if needed!)
- Add into warm sauce.
Sauce
- Place a 4 quart saucepan over medium heat on the stovetop.
- Remove tomato sauce from the plastic wrapper and pour into saucepan, stirring occasionally.
- Heat until simmering.
- Serve and enjoy!
Meatballs – Add On
- Place 4-quart saucepan over medium heat
- Remove tomato sauce and meatballs from the plastic
- Pour into saucepan and stir occasionally
- Heat until simmering
- Enjoy!
Chicken Parmesan – Add On
- Preheat the oven to 350 F
- Remove chicken parmesan from bag and place in an oven safe container (ie pyrex dish)
- Remove tomato sauce from the bag and pour on top of the chicken parmesan
- Place chicken parmesan and tomato sauce in the oven for 15-20 minutes
- Top with the grated mozzarella cheese and cook for an additional 10-15 minutes or until cheese is melted and golden brown
- Remove from the oven.
- Top with basil and parsley and serve!
- Cheese Ravioli Filling – Mascarpone, Parmesan, Mozzarella, Ricotta
- Ravioli Sheets – Flour, Egg Yolk, Evo, Salt, Water
- Tomato Sauce – San Marzano Tomatoes, Garlic, Salt, Basil, Parsley
- Meatballs – Ground Beef, White Bread, Locatelli, Eggs, Cream, Garlic, Parsley, Nutmeg, Salt, Tomato Sauce (Garlic, Tomatoes, Basil, Parsley, Salt, Sugar)
- Chicken Parmesan – Chicken, Ap Flour, Egg, Panko Breadcrumbs, Garlic, Parsley, Locatelli
- Tomato Sauce – San Marzano Tomatoes, Garlic, Salt, Sugar, Parsley & Basil
- Mozzarella Cheese, Basil & Parsley
Contains: Dairy, Allium, Nightshades, Gluten
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago,” later returning for “Top Chef: All Stars” and “Top Chef Duels.” Today, she’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots.
Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby. Now, Scopa’s signature dishes, including bucatini & pork ragu, penne & tomato sauce, rice balls, and cannoli for dessert, are delivering nationwide!
