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.
Saturday, March 3, 2007
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.
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.
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.
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.
Cheese Tortellini Roasted Eggplant Salad
1 – 1 lb. package Putney Pasta Cheese Tortellini
2 cups eggplant, diced small
6 garlic cloves, chopped
¼ cup golden raisins, plumped in water and drained
1 pt. cherry tomatoes, halved
1 tbsp. olive oil
¼ cup fresh parsley, chopped
2 tbsp. Balsamic vinegar
2 tsp. honey
1 bunch scallions, thinly sliced
½ tsp. salt
Coarse ground black pepper to taste
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. In a large bowl toss eggplant with olive oil and garlic. Transfer to a covered baking dish and bake for 30 minutes in a preheated 400º oven. Eggplant and garlic should be very soft and lightly browned. Allow to cool to room temperature. Lightly mash eggplant and garlic mixture. Mix in raisins, parsley, Balsamic vinegar, honey, salt and pepper. Toss eggplant mixture with pasta. Add cherry tomatoes and scallions. Adjust salt and pepper to taste and serve. Serves 6-8.
2 cups eggplant, diced small
6 garlic cloves, chopped
¼ cup golden raisins, plumped in water and drained
1 pt. cherry tomatoes, halved
1 tbsp. olive oil
¼ cup fresh parsley, chopped
2 tbsp. Balsamic vinegar
2 tsp. honey
1 bunch scallions, thinly sliced
½ tsp. salt
Coarse ground black pepper to taste
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. In a large bowl toss eggplant with olive oil and garlic. Transfer to a covered baking dish and bake for 30 minutes in a preheated 400º oven. Eggplant and garlic should be very soft and lightly browned. Allow to cool to room temperature. Lightly mash eggplant and garlic mixture. Mix in raisins, parsley, Balsamic vinegar, honey, salt and pepper. Toss eggplant mixture with pasta. Add cherry tomatoes and scallions. Adjust salt and pepper to taste and serve. Serves 6-8.
Tri-color Cheese Tortellini with Toasted Garlic & Broccoli
2 – 9 oz. packages Putney Pasta Tri-color Cheese Tortellini
6 garlic cloves, minced
2 tbsp. unsalted butter
2 tsp. olive oil
2 cups broccoli florets, blanched
2 tbsp. fresh parsley, chopped
1 tsp. poppy seeds (optional)
1 ½ Tbsp. Parmesan cheese, grated
Fresh ground black pepper to taste
½ lemon
Cook tortellini according to package directions. In a large skillet, lightly brown garlic in olive oil. Add blanched broccoli, butter and poppy seeds. Toss lightly. Add cooked agnolotti and combine over medium heat for 1 minute. Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and a squeeze of lemon. Serve immediately. Serves 4-6 as an entree or 6-8 as an appetizer.
6 garlic cloves, minced
2 tbsp. unsalted butter
2 tsp. olive oil
2 cups broccoli florets, blanched
2 tbsp. fresh parsley, chopped
1 tsp. poppy seeds (optional)
1 ½ Tbsp. Parmesan cheese, grated
Fresh ground black pepper to taste
½ lemon
Cook tortellini according to package directions. In a large skillet, lightly brown garlic in olive oil. Add blanched broccoli, butter and poppy seeds. Toss lightly. Add cooked agnolotti and combine over medium heat for 1 minute. Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and a squeeze of lemon. Serve immediately. Serves 4-6 as an entree or 6-8 as an appetizer.
Mediterranean Ravioli Salad
2 – 9 oz. packages Putney Pasta Spinach and Feta Ravioli
6 garlic cloves, minced
¼ cup olive oil
1 ½ cups broccoli florets, blanched
1 ½ cups cauliflower florets, blanched
1 cup white beans, cooked
2 oz. sun-dried tomatoes, oil-packed, julienned
2 bunches arugula leaves
1 tbsp. Romano cheese, grated
2 tbsp. balsamic vinegar
Course ground black pepper to taste
Cook ravioli according to package directions. In a large skillet, heat olive oil. Add garlic and cook over medium heat until lightly toasted. Add blanched broccoli, cauliflower, cooked white beans and sun-dried tomatoes. Sauté 3-4 minutes. Toss with cooked ravioli, arugula leaves and balsamic vinegar. Top with grated Romano cheese and ground black pepper. For variety, add fresh grilled chicken or shrimp. Serves 6-8.
6 garlic cloves, minced
¼ cup olive oil
1 ½ cups broccoli florets, blanched
1 ½ cups cauliflower florets, blanched
1 cup white beans, cooked
2 oz. sun-dried tomatoes, oil-packed, julienned
2 bunches arugula leaves
1 tbsp. Romano cheese, grated
2 tbsp. balsamic vinegar
Course ground black pepper to taste
Cook ravioli according to package directions. In a large skillet, heat olive oil. Add garlic and cook over medium heat until lightly toasted. Add blanched broccoli, cauliflower, cooked white beans and sun-dried tomatoes. Sauté 3-4 minutes. Toss with cooked ravioli, arugula leaves and balsamic vinegar. Top with grated Romano cheese and ground black pepper. For variety, add fresh grilled chicken or shrimp. Serves 6-8.
Greek Ravioli Salad
2 – 9 oz. packages Putney Pasta Spinach & Feta Ravioli
1 green pepper, julienned
2 baskets cherry tomatoes
1 – 8 oz. can Greek olives, drained & rinsed
1 cup sliced onions
½ lb. Feta cheese, cubed
Dressing:
1 1/3 cups olive oil
6 Tbsp. red wine vinegar
1 Tbsp. dried basil
¼ tsp. dried oregano
4 Tbsp. chopped scallions
4 Tbsp. grated Parmesan cheese
salt and pepper to taste
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients in a large bowl and gently toss with the dressing. Chill. Serves 6-8.
1 green pepper, julienned
2 baskets cherry tomatoes
1 – 8 oz. can Greek olives, drained & rinsed
1 cup sliced onions
½ lb. Feta cheese, cubed
Dressing:
1 1/3 cups olive oil
6 Tbsp. red wine vinegar
1 Tbsp. dried basil
¼ tsp. dried oregano
4 Tbsp. chopped scallions
4 Tbsp. grated Parmesan cheese
salt and pepper to taste
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients in a large bowl and gently toss with the dressing. Chill. Serves 6-8.
Lemon Maple Tortellini Salad
2 – 9 oz. packages Putney Pasta Spinach Mozzarella and Walnut Tortellini
2 cups asparagus tips and pieces, cut diagonally in ¾
inch lengths and blanched
1 ½ cups large walnut pieces
1 – 10 oz. bag fresh spinach
Dressing:
½ cup olive oil
2 tbsp. lemon juice
2 minced cloves garlic
2 tbsp. rice vinegar
¼ cup Vt. maple syrup
Salt & white pepper to taste
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine pasta with remaining ingredients and toss with dressing. Serve on a bed of fresh spinach. Serves 4-6.
2 cups asparagus tips and pieces, cut diagonally in ¾
inch lengths and blanched
1 ½ cups large walnut pieces
1 – 10 oz. bag fresh spinach
Dressing:
½ cup olive oil
2 tbsp. lemon juice
2 minced cloves garlic
2 tbsp. rice vinegar
¼ cup Vt. maple syrup
Salt & white pepper to taste
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine pasta with remaining ingredients and toss with dressing. Serve on a bed of fresh spinach. Serves 4-6.
Pasta, Peas and Pesto Salad
1 – 1 lb. package Putney Pasta Cheese Tortellini
1 – 9 oz. package Putney Pasta Sun-Dried Tomato Tortelloni
1 – 6 oz. package Putney Pasta Passionate Pesto Sauce, thawed
½ cup frozen baby peas, thawed
1 red bell pepper, julienned
2 tbsp. pine nuts, toasted
1 tbsp. Romano cheese, grated
Cook tortelloni according to package directions, drain and rinse thoroughly under cold water. Place pine nuts in a small skillet over medium heat with no oil. Stir until lightly browned. Toss tortelloni with Pesto Sauce and peas. Garnish with pine nuts, red peppers and Romano cheese. Serve with crusty baguettes or grilled sourdough bread. Serves 4-6.
1 – 9 oz. package Putney Pasta Sun-Dried Tomato Tortelloni
1 – 6 oz. package Putney Pasta Passionate Pesto Sauce, thawed
½ cup frozen baby peas, thawed
1 red bell pepper, julienned
2 tbsp. pine nuts, toasted
1 tbsp. Romano cheese, grated
Cook tortelloni according to package directions, drain and rinse thoroughly under cold water. Place pine nuts in a small skillet over medium heat with no oil. Stir until lightly browned. Toss tortelloni with Pesto Sauce and peas. Garnish with pine nuts, red peppers and Romano cheese. Serve with crusty baguettes or grilled sourdough bread. Serves 4-6.
Tuna Pasta Salad
1 – 9 oz. package Putney Pasta Pecorino, Romano, Parmesan & Ricotta Tri-Color Tortellini
1 – 6.5 oz. can water-packed tuna, drained
2 celery ribs, sliced
1 tbsp. fresh lemon juice
¼ Bermuda onion, diced
¼ tsp. celery salt
¼ medium green pepper, diced
1 carrot, shredded
1 tbsp. fresh parsley, chopped
½ medium red pepper, diced
Salt & pepper to taste
2/3 cup mayonnaise
¼ cup plain yogurt
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine all ingredients. Adjust salt and pepper to taste. Serve well chilled. Serves 3-4.
1 – 6.5 oz. can water-packed tuna, drained
2 celery ribs, sliced
1 tbsp. fresh lemon juice
¼ Bermuda onion, diced
¼ tsp. celery salt
¼ medium green pepper, diced
1 carrot, shredded
1 tbsp. fresh parsley, chopped
½ medium red pepper, diced
Salt & pepper to taste
2/3 cup mayonnaise
¼ cup plain yogurt
Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine all ingredients. Adjust salt and pepper to taste. Serve well chilled. Serves 3-4.
Mexican Salsa Ravioli Salad
2 – 9 oz. packages Putney Pasta Black Bean & Habañero Ravioli
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 medium yellow onion, diced
2-3 jalapeño peppers, chopped
1 basket cherry tomatoes, halved
1 small can yellow corn, drained
1 small can kidney beans, drained & rinsed
1 small can black beans, drained & rinsed
Dressing:
3 tbsp. garlic, minced
¼ cup fresh cilantro, minced
½ cup lemon juice
¾ cup olive or salad oil
1 tbsp. cumin
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients, toss with the dressing and chill, if desired, before serving. Serves 6-8.
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 medium yellow onion, diced
2-3 jalapeño peppers, chopped
1 basket cherry tomatoes, halved
1 small can yellow corn, drained
1 small can kidney beans, drained & rinsed
1 small can black beans, drained & rinsed
Dressing:
3 tbsp. garlic, minced
¼ cup fresh cilantro, minced
½ cup lemon juice
¾ cup olive or salad oil
1 tbsp. cumin
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients, toss with the dressing and chill, if desired, before serving. Serves 6-8.
Vermont Raviolini Fruit Salad
2-9 oz. Putney Pasta Quattro Formaggio Ravioli
1 cantaloupe, cubed or balled with melon baller
1 honeydew, cubed or balled with melon baller
2 cups seedless green grapes, whole
2 cups seedless red grapes, whole
2 apples, cubed
1 basket fresh strawberries, halved
4 kiwi fruit, peeled and sliced
Dressing:
½ cup Vermont maple syrup
¼ cup orange juice
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine all the ingredients and toss with the dressing. Let chill for at least one hour before serving. Garnish with strawberries or top with yogurt and granola. Serves 6-8.
1 cantaloupe, cubed or balled with melon baller
1 honeydew, cubed or balled with melon baller
2 cups seedless green grapes, whole
2 cups seedless red grapes, whole
2 apples, cubed
1 basket fresh strawberries, halved
4 kiwi fruit, peeled and sliced
Dressing:
½ cup Vermont maple syrup
¼ cup orange juice
Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine all the ingredients and toss with the dressing. Let chill for at least one hour before serving. Garnish with strawberries or top with yogurt and granola. Serves 6-8.
Chinese Tortellini Salad
2 – 9 oz. packages Putney Pasta Fresh Mushroom & Imported Gruyere Tortellini
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 ½ cups snow peas, blanched
1 cup scallions, chopped
Dressing:
¾ cup olive oil
1/3 cup rice vinegar
¼ cup teriyaki glaze
¼ cup soy sauce or tamari
fresh minced garlic & ginger root to taste
sesame oil to taste
Cook tortellini according to package directions. Drain and rinse thoroughly under cold water. Combine all ingredients and toss with dressing. Serves 6-8.
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 ½ cups snow peas, blanched
1 cup scallions, chopped
Dressing:
¾ cup olive oil
1/3 cup rice vinegar
¼ cup teriyaki glaze
¼ cup soy sauce or tamari
fresh minced garlic & ginger root to taste
sesame oil to taste
Cook tortellini according to package directions. Drain and rinse thoroughly under cold water. Combine all ingredients and toss with dressing. Serves 6-8.
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