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Four Cheese Ravioli with Arrabbiata Sauce

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by Marc Forgione

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If a classic Italian meal with a little hit of spice is what you're seeking, look no further! Four-cheese ravioli are tossed in a spicy arrabbiata sauce that's kicked up a notch with a hint of Calabrian chili paste. Topped with crispy basil breadcrumbs, this dish is a crowd-pleaser, although we can't promise that you'll want to share.

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Nutritional facts

Protein

25g

Carbs

78g

Calories

660

Fat

26g

Ingredients

Basil, Bleached Wheat Flour, Bread Crumbs, Canned Tomatoes, Chili, Chili Flakes, Cream, Dextrose, Eggs, Garlic, Garlic Powder, Gorgonzola Cheese, Ground Black Pepper, Kosher Salt, Milk, Mozzarella Cheese, Olive Oil, Onion Powder, Onions, Oregano, Panko Bread Crumbs, Parmesan Cheese, Plum Tomatoes, Red Chili Flakes, Ricotta Cheese, Salt, Water, Yeast

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 171 reviews

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About Marc Forgione

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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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