Indulge in the perfect blend of Italian flavors with this delightful dish. Caprese ravioli, filled with creamy ricotta cheese, takes center stage, paired with the signature Vodka sauce. Topped with a luscious balsamic onion marmalade, the dish is elevated to new heights. The addition of grated Parmesan cheese adds a satisfying savory finish. Enjoy a taste of Italy with every bite of this Caprese ravioli masterpiece.
Nutritional facts
Protein
22g
Carbs
71g
Calories
810
Fat
48g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Caprese Ravioli, Canola and Olive Oil Blend, Brown Sugar, Red Onion, Tomato Paste, Garlic, Heavy Cream, Kosher Salt, Shallot, Balsamic Vinegar, Ginger, Crushed Red Pepper, Vodka, Basil, Parmesan Cheese
Reviews
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Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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