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Beet & Goat Cheese Girasoli, Pistachio Cream & Golden Beets

Cook 1 lb beet and goat cheese ravioli in boiling salted water for 3 minutes, melt 3 tablespoons butter in a pan, strain ravioli and mix. Serve on a base of pistachio cream with some small cubes of golden beets and Parmigiano Reggiano.

Sausage Girasoli with Bell Peppers & Broccoli

Cook  1 lb sausage ravioli in boiling salted water for 3 minutes. Sauté 1 ½ ounces of fresh sausage, ¼ cup previously oven cooked red bell peppers and ¼ cup broccoli florets in 4 tablespoons extra virgin olive oil. Strain the ravioli and mix. Serve in a dish with fresh red bell pepper cut into slices.

Asparagus Girasoli with Mushrooms

Cook 1 lb asparagus ravioli in boiling salted water for 3 minutes. Heat 4 tablespoons of extra virgin olive oil in a large skillet and sauté 1/5 lb of Morel mushrooms with one clove of garlic. Strain ravioli, mix and serve in a dish with Parmigiano Reggiano.

Linguine with King Crab

Sauté jalapenos and tomatoes in a pan with oil.  Add Lobster stock, Marinara, Crab, and butter and bring to a simmer.  Cook pasta in boiling salted water for 4 minutes until al’ dente.  Add Pasta to sauce and cook until sauce coats the pasta and some of the liquid is absorbed by the dough. Toss, then plate in a bowl as shown.  Top with breadcrumbs.

Salmon Girasoli with Almonds

Cook 1 lb salmon ravioli in boiling salted water for 3 minutes, melt 4 tablespoons of butter in a pan, strain ravioli, mix and serve in a dish with 2 tablespoons of slivered and toasted almonds.

 

Tomato Tagliatelle

Cook 2/3 of a pound of Tagliatelle pasta in boiling salted water for 2 minutes, strain and mix with 2/3 of a pound of fresh tomato sauce previously prepared by cooking 1 lb of heirloom tomatoes, 1 clove of garlic, ¼ cup extra virgin olive oil and a few basil leaves for 10 minutes. Serve in a dish with Parmigiano Reggiano.

Tomato Girasoli with Prosciutto, Walnuts & Robiola cheese

Cook 1 lb tomato ravioli in boiling salted water for 3 minutes, melt 4 tablespoons butter in a pan and brown 1 slice of prosciutto cut into strips. Strain ravioli, mix and serve in a dish with 1 ounce of cream Robiola, 1/2 teaspoon of walnuts and Parmigiano Reggiano.

Pear & Taleggio Cheese Ravioli

Cook 1 lb pear ravioli in boiling salted water for 3 minutes and make a fondue with 2 ounces taleggio cheese and a little bit of vegetable broth. Strain ravioli and mix, adding ¼ cup cubed pears previously sautéd with 1 tablespoon of butter and dill. Serve directly in a dish with Parmigiano Reggiano.

Whole Wheat Zucchini Ravioli with Squash Blossoms & Pesto

Cook 1 lb whole wheat zuchini ravioli in boiling salted water for 3 minutes. Heat just under ¼ of a cup of extra virgin olive oil in a large skillet and sauté 2 small zucchini cut into rounds. Strain ravioli and mix, adding 4 squash blossoms cut thin and a teaspoon of pesto. Serve in a dish with Parmigiano Reggiano.

RaviolPizza

1 RaviolPizza per serving with a filling of ricotta, mozzarella, fresh cubed tomatoes and basil. Fry in vegetable oil at 350 degrees F for 2-3 minutes, serve with fresh tomato and basil stripped into pieces by hand.