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| P&S Grated Imported Pecorino Romano Cheese 8 oz | |
| Genuine imported Pecorino Romano Cheese, aged over 9 months | |
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| Fettuccelle & Alfredo Sauce | | Ingredients: | - 15oz P&S Fettuccelle
- 2/3 cup heavy cream
- 3/4 cup P&S Grated Pecorino Romano Cheese
- 3 tablespoons butter
| - Bring 4 quarts of water to boil, add Fettuccelle and cook for 5-7 minutes stirring occasionally.
- While pasta is cooking, melt butter in a sauce pan over low heat, do not burn. Add cream & cheese and stir them together into a creamy sauce. Remove from heat.
- Drain Fettuccelle and mix with Alfredo sauce in a large serving bowl. Sprinkle with black pepper and serve. Yields 4-6 servings.
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| Cheese Tortellini with Pesto Sauce | | Ingredients: | - 16oz P&S Cheese Tortellini
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley sprigs
- 1/2 cup P&S Grated Pecorino Romano Cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts
- 1 clove garlic
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- Create the pesto sauce first. Mix all the ingredients, except for the tortellini, in a blender and cover. Blend until a paste forms. Set aside.
- Bring 4 quarts of water to a boil, add the tortellini and cook for 8-10 minutes stirring occasionally. Drain the tortellini and place in a serving bowl.
- Add the pesto sauce and toss until pasta is evenly coated. Salt to taste using garlic salt.
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| Lobster Ravioli in Creamy Rose Sauce | | Ingredients: | - 15oz P&S Lobster Ravioli
- 2/3 cup heavy cream
- 3 tablespoons butter
- 1/3 cup P&S Grated Pecorino Romano Cheese
- 3 tablespoons tomato bits
- 1 teaspoon dry parsley flakes
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- Bring 4 quarts of water to a boil, add ravioli and cook for 10-12 minutes stirring occasionally.
- While the ravioli are cooking, melt butter in a sauce pan over low heat. Stir in Romano cheese and parsley. Mix cream and tomato bits in a blender until a paste forms. Season with pepper or salt to taste. For added flavor, add minced seafood such as crab meat or shrimp.
- Drain ravioli and place on individual dishes, top with sauce and serve. Yields 3-4 servings.
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