Roasted, sliced sweet potatoes replace pasta noodles, layered with mushrooms, kale, ricotta, topped with Mozzerella cheese, and served with a Poblano cream sauce. A winter favorite!
Nice and hearty to dig in to. Maybe more butter and/or brown sugar for the sweet potatoes. Other than that, awesome!
Mark · 03/16/26
Just too heavy. Smaller portion with a salad would be better
Melissa · 03/15/26
Fulfilling
Tiara · 03/13/26
KATHY · 03/13/26
It is really good! I was the envy of the lunch room at work today.
Shari · 03/11/26
Matthew · 03/11/26
Dyane · 03/10/26
Whitney · 03/06/26
This was a generous portion. So good.
Bonnie · 03/05/26
Kara · 03/04/26
Marie · 03/04/26
Pamela · 03/04/26
Love this one!
Erica · 03/04/26
Deborah · 03/03/26
I was a bit leery when I picked this one but was surprised how much I loved this meal. Wow, it was so good that it is quickly becoming one of my favorite meals. Highly recommend.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
