MUSHROOM RAVIOLI WITH MUSHROOM SAUCE

1 box P&S mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid

1-tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 shallot, finely chopped

4 ounces Mixed shiitake, button, oyster mushrooms, cleaned and sliced

1/4 cup white wine, brandy, chicken stock or water

1/4-cup heavy cream

Grated Parmigiano cheese

In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated Parmigiano cheese.

Yield: 3 servings

Fettuccelle Alfredo

1-package 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 saucepan 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. 

Yield: 4-6 servings.

MUSHROOM RAVIOLI WITH MUSHROOM SAUCE

1 box P&S mushroom ravioli, or cheese ravioli

3 tablespoons olive oil

3 ounces shiitake mushrooms, sliced

5 ounces white mushrooms, sliced

2 clove garlic, finely chopped

1/3-cup brandy

1 1/2 cup heavy cream

2/3-teaspoon nutmeg

Salt and pepper

2/3 cup Grated Parmigiano cheese

Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 2/3 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated parmigiano cheese and fresh ground black pepper

Yield: 3 servings

Lobster Ravioli in Creamy Rose Sauce

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

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 saucepan 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 crabmeat or shrimp. Drain ravioli and place on individual dishes, top with sauce and serve. 

Yield: 3-4 servings.

Cheese Tortellini with Pesto Sauce

1 bag 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 

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.

Yield: 3 servings

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

1 bag P&S cheese Tortellini

1/4 cup reserved pasta cooking liquid

2 tablespoons butter

2 cloves garlic, minced

1/4 pound prosciutto, sliced into thin strips

1-cup heavy cream

1/2 cup Parmigiano cheese

3/4-cup peas

Salt and pepper

Cook Tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4-cup Parmigiano cheese and peas. Stir in reserved cooking liquid and Tortellini and toss to coat.

Yield: 2 servings

FRESH RAVIOLI WITH BROCCOLI RABE AND WHITE BEANS

1 box P&S fresh cheese ravioli

1/2 pound of prepared Broccoli di rape

1/2 can white beans, drained

1/2-cup chicken stock

1/4 cup white wine

1/2-teaspoon red pepper flakes

Grated Parmigiano cheese

If broccoli rabe needs to be reheated, reheat in a saucepan with 2 tablespoons of extra virgin olive oil. Combine with drained beans, chicken stock, white wine and red pepper flakes. Meanwhile, in a large pot of boiling water cook ravioli until they float to the top. Drain and serve pasta with sauce and Parmigiano cheese

Yield: 3 servings