Chef Ani Robaina primarily sells prepared foods made in her gourmet kitchen and the legendary restaurant she teamed up with had never sold their award-winning food in a retail setting.
But both of those have changed in a small yet meaningful way that speaks to “community connection,” in a partnership struck by a casual connection, they said.
Robaina’s Ani’s Table & Marketplace, a deli and seller of popular gourmet grab and go meals to heat at home, is now selling Carbone’s Prime famous, hand crafted ravioli, which is made on a machine imported from Italy, and now frozen in her store. As of recently they are carrying Carbone’s frozen five cheese ravioli, spinach and cheese, and wild mushroom.
“They have such great, strong roots in the culinary community,” Robaina said.
She said the product has arrived at her store just in time for holiday season. She sees it as a easy and delicious dish to serve guests or make as an everyday family meal. They even make nice gifts, she said.
The business is also carrying Carbone’s famous potato rolls. But as for sauce, Robaina said she offers only her own high-quality from scratch sauces, including Bolognese, marinara, vodka, piccata and sage butter.
Robaina said it all started because her chef knows the ravioli maker at Carbone’s Prime in Rocky Hill just down the street from her store. They’re great neighbors and chef collaborators, so she asked about striking up a retail partnership, something Carbone’s had never done before. They decided to give it a try.
In a statement by the ownership of Carbone’s, they said, “Every pasta dish starts with the simplest, highest quality ingredients made in their commissary kitchen, on an imported pasta machine from Italy.
“From rigatoni with the perfect bite to our signature flavor-packed raviolis, each is crafted in-house, the old-world way. And now, you can take that same handmade goodness home — Carbone’s raviolis are available for purchase only at Ani’s Table.”
Robaina is also known for carrying DiFiore’s legendary ravioli, a Connecticut product, and will continue to do so because the textures, flavor profiles, fillings and other facets of the products are different from one another. DiFiore’s ravioli brand at Ani’s Table includes cheese, butternut squash, pumpkin, spinach and artichoke and also cavatelli.
“This collaboration isn’t just about food; it’s about what happens when two respected local chefs join forces to bring their communities more of what they love. It’s a story of craftsmanship, collaboration, and Connecticut pride — showing how local chefs can strengthen one another while offering customers something extraordinary,” a spokeswoman for Ani’s Table & Marketplace said.
Chef Robaina has said, “Food is really a beautiful way to take care of people,” and one of the ways she does that is by offering gluten-free products as well. “Food is how I share my culture (Cuban), my story, and my love for life.”
Ani’s Table & Market place, celebrating her second year in Rocky Hill was in the forefront of offering quality heat and serve meals such as braised short ribs; chicken coq au vin; signature lasagne with beef, pork, veal; duck fried rice; shrimp lo mein; gumbo with shrimp, beef, sausage; teriyaki salmon; sesame tuna and noodles; Moroccan lamb stew. There’s also a half roasted chicken dinner with butternut squash and asparagus.
Her food draws customers from all over Connecticut.