Old Country Ravioloni Dinner

Hosted by Chef Charlie Accivatti

Step into the warmth of tradition with an intimate, heartfelt celebration of Italian heritage. Inspired by generations of family gatherings, this experience invites you to savor handmade ravioloni, a larger version of ravioli, crafted from the Accivatti family’s secret recipe originating in Ortona, Italy. Each pillowy bite is made with fresh “00” pasta and stuffed with an exotic blend of aromatic imported cheeses.

Your evening begins with a classic Caesar salad, where the rich dressing is made tableside, tossed before your eyes with extra virgin olive oil and a hint of lemon. The star of the night, our delicate ravioloni, is served with a slow-simmered, rustic tomato sauce, crafted from vine-ripened San Marzano tomatoes, fragrant garlic, and fresh basil. A thoughtfully curated wine pairing will elevate the sensual and immersive dining experience.

Join Chef Charlie for an unforgettable evening of tableside traditions, old-world flavors, and the kind of hospitality that feels like home. Limited seating available—reserve your place at the table today.

More About Chef:

Charlie Accivatti is a chef, educator, and culinary innovator with a deep passion for food science and gastronomy. Raised in a large Italian family in Southeast Michigan, his love for Italian cuisine was ignited in the kitchen, making ravioli alongside loved ones—a tradition that shaped his approach to food as both an art and a science. ​With a career spanning continents​ (and decades), Charlie has worked alongside Michelin-trained chefs and opened restaurants in culinary hotspots like N​YC, LA, Dallas, ​Durham, Miami, Mexico City, and Fez. In 2013, he had the honor of hosting and acting as sous chef at the James Beard House Whimsical Kitchen dinner with Jacques Pépin in attendance. His expertise ​pays homage to classic techniques with bold international flavors, creating dishes ​deeply rooted in tradition.​ At the same time, he embraces culinary innovation, seamlessly weaving global influences
into every dining experience.

Beyond the restaurant world, Charlie is dedicated to inspiring the next generation of culinary minds. He has presented at World Science Festivals in New York, Beijing, and Oaxaca, bringing the magic of food science to children. His focus on the intersection of cooking and chemistry led him to teach a course on the Science of Cooking at Harvard, alongside former White House Chef Bill Yosses. Charlie resides in West Falls with his wife, two daughters, and three cats. When he’s not in the kitchen, he enjoys exploring new culinary landscapes​ and sharing his love of food with family and friends