Pasta

Four Cheese Raviolis with Italian Sausage, Spinach & Mushrooms

Armanino Four Cheese Ravioli are made with ricotta, mozzarella, provolone & Asiago cheeses. Tender & delicious, they are ready to serve in minutes!

This is a quick & easy dinner. Cook 1 bag of Four Cheese Raviolis according to package directions. While the ravioli are cooking, take 3-4 Italian sausages, remove the skins & crumble into a saute pan with a tbsp or so of oil. Saute until done. Remove from pan & reserve. Add 6 oz of sliced mushrooms & saute until lightly browned. Remove from pan & reserve. Add spinach with a tbsp of water & saute until just wilted. Remove from pan & reserve. Add 1/4 cup good quality olive oil & 3 lg cloves of garlic, minced. Saute just until garlic is fragrant. Add the cooked ravioli, reserved sausage, mushrooms & spinach & give the whole pan a toss to blend ingredients. Serve with grated parmesan. Serves 3.

Beef Raviolis with Creamy Bacon & Mushroom Sauce

Armanino Beef Raviolis are made with beef, ricotta, spinach & parmesan. Tender & delicious, they are ready to serve in minutes!

Cook 1 package of Armanino Beef Ravioli according to the package directions. While the ravioli are cooking, mince up 6 slices of bacon & saute until crisp. Remove bacon with a slotted spoon & set aside. Using the same pan, fry 3 large shallots, thinly sliced, in the remaining bacon fat until browned. Remove & set aside. In a deep saute pan, add a tbsp of butter and saute 8 oz of sliced mushrooms until tender. Add 1 1/2 cups heavy cream & bring to a boil. Continue boiling until the cream begins to thicken. Season to taste with salt & black pepper. Add the cooked raviolis to the sauce & simmer until raviolis are nicely coated. Serve with grated parmesan, bacon crumbles & fried shallots sprinkled on top. Serves 3.

Rigatoni with Basil Pesto & Fresh Ricotta

Take your Pasta al Pesto up a notch with a dollop of fresh ricotta & a finishing drizzle of EVOO!

Rigatoni, Basil Pesto, sauteed baby tomatoes, a dollop of fresh ricotta & a finishing drizzle of EVOO.

Lemon Rigatoni with Creamy Garlic Sauce

Lemon Garlic Sauce is quick & easy. Melt together one part butter (or EVOO) with one part Creamy Garlic Sauce. Blend with cooked, ‘al dente’ rigatoni, a squeeze of lemon and a few tbsp of the pasta cooking water. Toss to coat & emulsify the sauce. Finish with grilled lemon slices, crispy fried bacon bits & freshly grated parmesan.

The fine blend of garlic & roasted garlic in our Creamy Garlic Sauce lends itself to creating quick & easy sauces.

Fried Gnocchi with Pesto

Gnocchi, fried until lightly golden, tossed with EVO & served with a dollop of fresh whole milk ricotta, finished with Basil Pesto.