flo and ral

Florence and her husband Raphael emigrated from Italy to Newark, NJ in the early 1920’s. Florence began making her now famous rectangular ravioli in 1941 for her sister Vincenza Agnellino’s restaurant, The Reservoir Restaurant, now located in South Orange, NJ. With the growing success of her pasta she and her husband decided to venture out on their own and opened Florence Ravioli Company in May 1943 at 400 South 10th Street in Newark, NJ. Florence used her tried and true family recipes for ravioli and cavatelli which she and her husband sold alongside various grocery and Italian specialty items. After eight years of making her famous rectangular ravioli by hand Florence and Raphael purchased their first custom-made ravioli machine which continued to make her signature rectangular raviolis.


After 25 years in Newark the business was brought to 1741 East 2nd Street in Scotch Plains, NJ by their son Anthony Losanno and his wife Maryann. Anthony and Maryann continued the business while adding some additional delicious items to their menu. Maryann began cooking heat-and-serve dinners for two using her and Anthony’s family recipes which quickly became a success and staple to numerous local families dinner tables. The line of fresh pasta also expanded to include homemade fettuccine, spaghetti, and tortellini. Anthony also introduced his family recipes for delicious meatballs (using John’s Meat Market’s prime beef) and signature marinara sauce. Anthony and Maryann also sold various artisan Italian breads and rolls from three bakeries in Plainfield, NJ, Bayonne, NJ and Newark, NJ.


In 1980, Anthony and Maryann’s son, Ralph and his wife Cyndy, joined the family business working alongside Anthony and Maryann. In 1991, Ralph and Cyndy took over continuing the family legacy for a third generation. Ralph and Cyndy introduced their loyal patrons to their made fresh mozzarella and ricotta cheeses, as well as, famous stromboli, new ravioli flavors and additional heat-and-serve dinners.



Working alongside Ralph and Cyndy until Anthony’s retirement, hasĀ been cousin Mary Totten. The business continues its success of over 70 years with the assistance of their sons Anthony and Ralph, Jr. Florence Ravioli continues to change with their growing clientele by introducing new items each year while staying true to their passion for producing wholesome, delicious, high-quality food just as Florence did when she opened the doors in 1943.