Restaurant-Quality Pasta in the Freezer Aisle

The frozen food aisle has long been dominated by mass-produced, flavor-compromised options. Ripi is changing that with chef-crafted ravioli that brings genuine restaurant quality to home kitchens. Co-founded by former investor Ian Tecklin and two-time Top Chef contestant Joe Sasto, the brand proves that frozen pasta can be both convenient and genuinely delicious.

Ripi's lineup features varieties like beef short rib, chicken Parmesan, and sweet potato ravioli — recipes developed by Sasto using the same techniques and ingredient standards he honed in professional kitchens and on national television.

What They're Building

Ripi has rapidly expanded its retail footprint, growing to over 300 retail locations including Whole Foods nationwide and more than 1,100 Target stores. The brand's strategy combines Sasto's culinary credibility with Tecklin's business and investment background to build a premium CPG brand that can compete at scale.

Each product is designed to cook in minutes while delivering the quality of a sit-down restaurant meal. The team focuses on using high-quality, recognizable ingredients and avoids the preservatives and artificial flavors common in conventional frozen pasta products.

Why It Matters

With a $2.4 million seed round, Ripi is positioned to capitalize on the growing premium frozen food category. Consumers are increasingly seeking convenient meal solutions that don't sacrifice quality, and Ripi's combination of chef-driven recipes, national retail distribution, and strong brand identity gives it a compelling path to becoming a household name in frozen pasta.