Baked Ravioli Ratatouille

1 16 oz package Portobello and Grilled Onion Ravioli
3 oz. + 2 tablespoons olive oil
5 cups eggplant, peeled and diced
2 medium onions, chopped
3 cups zucchini, sliced
2 cups green peppers, diced
3 cups Roma tomatoes, sliced
5 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

Cook ravioli according to package directions. Drain and toss with two tablespoons olive oil. Set aside. Heat remaining olive oil over a medium heat in a large skillet. Saute eggplant for two minutes, stirring constantly. Add onions and a pinch of salt. Add zucchini, peppers and saute. Add tomatoes, garlic, parsley, and remaining salt and pepper. Turn heat down to a simmer and heat a couple of minutes more. Serves 6-8.

Whole Wheat Ravioli with Mustard-Tarragon Sauce

1 16oz package of Putney Pasta Whole Wheat Spinach and Cheese Ravioli
1 lb. carrots, peeled and cut into matchsticks
1/4 cup olive oil
1 cup unsalted cashews, coarsely chopped
1 bunch scallions

Sauce:
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1/4 cup Dijon mustard
2 1/2 tablespoons lemon juice
2 1/2 tablespoons dried tarragon
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons Vermont maple syrup

Steam carrots intil just tender. Rinse in cold water and set aside. Prepare ravioli according to package directions. For the sauce, in a skillet saute garlic in 1/3 cup olive oil until golden. Wisk in remaining ingredients of the sauce and simmer, uncovered, for 10 minutes, stirring occasionally. In large frying pan or wok lightly toast cashews in 1/4 cup olive oil. Add carrots, ravioli and sauce. Simmer 5 minutes. Stir in scallions. Remove from heat. Serves 4-6.

Three Cheese Tortellini

1 pkg Putney Pasta Cheese Tortellini
1 25 oz. jar sauce (Marinara, Alfredo or an 8 oz. container of Pesto)
8 to 10 oz frozen broccoli florets
4 oz grated mozzarella
1/3 cup grated Parmesan

Cook the Tortellini following the instructions on the package. Drain. Transfer to baking dish/casserole. Add your choice of jarred sauce (marinara, pesto or Alfredo). Add 8 to 10 oz of frozen brocolli florets. Mix well. Sprinkle 4 oz of grated mozzarella and 1/3 cup grated parmesan over the top of the dish. Cover with aluminum foil. Bake for 15 minutes in a preheated 350 degree oven. Uncover. Bake an additional 5 minutes until the top begins to brown. Allow to stand for 5 minutes before serving with a green salad.

Sun-dried Tomato Tortelloni, Shallots & Roasted Red Peppers

1 – 9 oz. package Putney Sun-dried Tomato Tortelloni
¼ cup olive oil
2 tbsp. shallots, minced
1 oz. vodka, pepper style
1 cup red peppers, roasted, medium dice
¼ cup vegetable stock
1 tsp. cayenne pepper
1 tsp. black pepper
2 sprigs fresh basil for garnish

Cook tortelloni according to package directions, drain and set aside. In a medium sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Sauté shallots until cooked through and translucent. Deglaze pan with vodka, reduce until almost dry, this will cook most of the alcohol off. Add remaining olive oil and all the peppers. Add vegetable stock as needed to achieve desired consistency. Heat through. Add ravioli and heat through. Place on warmed plates or shallow bowls with fresh basil garnish. Serves 2-3.

Quattro Formaggio Ravioli with Garlic and Spinach Sauté

1 – 9 oz. package Putney Pasta Quattro Formaggio Ravioli
2 tbsp. olive oil, extra virgin
1 garlic clove, minced
4 oz. spinach, fresh or frozen, chopped
¼ cup chicken or vegetable stock
1 tbsp. Pesto Sauce
½ red bell pepper, diced for garnish
Salt and pepper, to taste

Cook ravioli according to package directions, drain and set aside. In a sauté pan or sauce pan large enough to hold all ingredients, heat olive oil over medium-high heat. Add minced garlic to pan and sauté for a only a few seconds, do not brown garlic. Add spinach and sauté for a minute or 2 (if using fresh spinach, sauté until slightly wilted, if frozen sauté until heated through). Add stock and pesto sauce. Bring to boil, reduce to simmer. Add ravioli to pan, cook for approx. 2 minutes. Adjust seasoning with salt and pepper, serve in warmed soup plates or shallow bowls with diced red pepper garnish. Serves 2-3.

Butternut Squash & VT Maple Syrup Ravioli with Pears, Apples & Walnuts

2 - 9 oz. packages Putney Pasta Butternut Squash & Vt Maple Syrup Ravioli
4 tbsp. butter
2 apples, sliced with skins
2 pears, sliced with skins
1 bunch fresh mint
1 pint rum raisin ice cream
½ cup medium walnut pieces
½ tsp. cinnamon
¼ tsp. nutmeg

Cook ravioli according to package directions, drain and set aside. Place sauté pan or sauce pan over medium heat and melt butter. Add apples, pears, cinnamon, and nutmeg and sauté until cooked through, 3-5 minutes. Add walnuts and ravioli and heat through. Place on plates or in shallow bowls, garnish with fresh mint and rum raisin ice cream. Serves 4-6.

Ravioli Blue Cheese Alfredo

1 - 1 lb. package Putney Pasta Cheese Ravioli
1 - 10 oz. package Alfredo Sauce, thawed
2 tbsp. crumbled bleu cheese
6 oz. white port wine
1 tbsp. walnut pieces
1 tbsp. parsley, chopped

In a saucepan, bring port wine to a boil and let it reduce by 50%. Lower heat; add Alfredo sauce and bleu cheese, stirring often. Cook ravioli according to package directions. Drain pasta and transfer to a bowl. Gently toss with sauce and garnish with chopped parsley and walnuts. Serves 4 as an entrée or 6 as an appetizer.