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.