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Chef Meagan Entree Cheese Ravioli w/ White Wine Cream Sauce

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Chef Meagan Entree Cheese Ravioli w/ White Wine Cream Sauce

$19.00

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ORDERS CLOSE AT MIDNIGHT ON SATURDAY
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Chef Meagan's Cheese Ravioli with White Wine Cream Sauce


A Rich Savory Pasta Dish Featuring Tender Cheese-filled Pillows of Pasta and a Velvety Reduction of Dry White Wine, Garlic, Butter and Heavy Cream

Add grilled chicken to make it a meal!

Ingredients:
Cheese Ravioli- Filling (Ricotta (Whey, Milk, Cream, Vinegar), Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes),
Seasoning (Water, Sunflower Oil, Potato Starch, Casein, Salt), Bread Crumbs (Wheat Flour, Yeast, Salt), Heavy
Cream (Cream, Milk), Whey, Chicory Root Fiber, Parmesan Cheese (Pasteurized Cultured Part-skimmed Milk, Salt,
Enzymes), Mascarpone Cheese (Pasteurized Milk, Pasteurized Cream, Citric ACID), Corn Starch And Potato Fiber, 2%
Or Less Of Natural Flavors, Salt, Autolyzed Yeast Extract).
Pasta (Durum Wheat Flour, Eggs, Water).
Sauce- Heavy Cream (Milk), White Wine, Garlic, Shallots, Bay Leaf, Kosher Salt, White Pepper. Parmesan Cheese-(Pasteurized Part-skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Potato Starch.
Vegetables- Onions, Zucchini, Summer Squash, Spinach, Tomatoes, Kosher Salt, White Pepper, Lemon Zest.



Heating Instructions:
Remove the lid and either microwave in 1 minute bursts until the pasta reaches above 165 degrees. Or place into a pan on medium with a small amount of water (1/8 of a cup for single), add the pasta and stir until the pasta is fully warmed to above 165 degrees.
Chef Meagan

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim

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