Grande
Ravioli
Recipes
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| Grande Spicy Chicken & Garlic Ravioli |
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Grande Spinach and Garlic
Ravioli in Spinach Pasta
A blend of fresh garden spinach, garlic, ricotta and mozzarella cheese complimented by a rich spinach
pasta. This light tasting pasta is the perfect wrap for the sweet light cheese and plump spinach filling.
Creamy Alfredo Spinach Sauce
2 Tablespoons olive oil
1 Clove garlic, crushed
1 (4 oz.) package frozen spinach, well drained
2 Cups Alfredo Sauce
Sprinkle of nutmeg
Sautė garlic and spinach in olive oil; stir in Alfredo Sauce and sprinkle of nutmeg and heat through.
Tomato Alfredo Sauce
2 Tablespoons olive oil
2 Cloves garlic, crushed
1 (14 oz.) can chopped tomatoes or fresh diced
2 Cups Alfredo Sauce
Tomatoes
Sautė garlic in oil; add tomatoes and Alfredo Sauce and heat through.
Garden Pesto Sauce
4 Cups Chef Style tomatoes
1 Cup Traditional Basil pesto
1 Cup Sundried Tomato Pesto
½ Cup green peppers, julienne strips
½ Cup onions, sliced
½ Cup mushrooms, sliced
½ Cup zucchini, sliced
2 Cloves garlic, chopped fine
Sautė vegetables and garlic in olive oil; add tomatoes, basil and sundried tomato pesto. Simmer for a few
minutes.
Cooking directions for Grande Ravioli: Bring large pot of lightly salted water to a boil; add frozen ravioli. Once water comes back to a boil, cook for 3 ½ to 4 minutes. Drain but do not rinse.
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Grande Lobster & Asparagus Ravioli in
Black Pepper Pasta
Tender shaved prosciutto, fresh garden asparagus and creamy cheeses in a light black pepper
pasta gives this culinary delight its unique taste and beautiful plate presentation.
Creamy Onion Sauce
4 Cups Alfredo Sauce
1 Large onion, diced
2 Tablespoons olive oil
Sauté onion in olive oil, over low to moderate heat, until tender. Stir in Alfredo Sauce and heat until thoroughly heated through. Serve garnished with freshly chopped chives or freshly grated Parmesan cheese.
Lemon Butter Cream Sauce
4 Tablespoons butter
3 Tablespoons lemon juice
1 Teaspoon lemon zest
2 Cups Alfredo Sauce
Melt butter over low heat, stir in lemon juice, lemon zest, Alfredo Sauce and salt and pepper to taste. Simmer until thoroughly heated through.
Onion and Leek Alfredo
2 Leeks, sliced
2 Cups Alfredo Sauce
1 Small onion, diced
2 Tablespoons olive oil
In a medium skillet over low-moderate heat, sauté onion and leeks in olive oil until tender; add Alfredo Sauce and heat over until thoroughly heated through.
This ravioli is excellent served with our Alfredo Sauce or Basil Cream Sauce.
Cooking directions for Grande Ravioli: Bring large pot of lightly salted water to a boil; add frozen ravioli. Once water comes back to a boil, cook for 3 ½ to 4 minutes. Drain but do not rinse.
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Grande Portabella Mushroom
Ravioli
A delightful blend of portabella and champignon mushrooms with mozzarella cheese in a beautiful cracked black pepper pasta. The rich mushroom flavor and tender pasta will please the palate of all mushroom lovers.
Mushroom-Walnut Cream Sauce
2 Tablespoons extra virgin olive oil
8 Ounces mushrooms, sliced
¼ Cup chopped walnuts
1 Cup heavy whipping cream
¼ Teaspoon black pepper
1 ½ Cups freshly grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Sautė mushrooms and walnuts until mushrooms are golden brown. Add heavy cream, stirring frequently for five minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. Pour sauce over pasta.
Mushroom and Olive Sauce
1 Tablespoon olive oil
1 Cup black olives
1 Clove garlic, chopped
2 Tablespoons fresh parsley, chopped
8 Ounces mushrooms, chopped
1 Red chili, seeded and chopped
Heat oil in a large pan; add the garlic and sautė for one minute. Add the chopped mushrooms, cover and cook over medium heat for 5 minutes. Place the mushrooms in a blender or food processor with the olives, parsley and chili. Blend until smooth. Toss with fresh cooked pasta.
Smoked Cheese and Mushroom Sauce
2 Tablespoons butter
4 Tablespoons brandy
1 Tablespoon extra virgin olive oil
1 Cup Aflredo Sauce
2 Cloves garlic, crushed
5 Ounces smoked cheese, diced
3 ½ Cups button mushrooms, sliced
Salt and pepper to taste
Sautė mushrooms and garlic in butter and olive oil. Stir in brandy, Alfredo Sauce and smoked cheese and simmer over low heat until cheese is melted.
Cooking directions for Grande Ravioli: Bring large pot of lightly salted water to a boil; add frozen ravioli. Once water comes back to a boil, cook for 3 ½ to 4 minutes. Drain but do not rinse.
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Grande Spicy Chicken Ravioli
in Red Pepper Pasta
Beautiful tender pasta filled with a zesty blend of chicken breast meat, mozzarella, Parmesan cheese,
pablano, red bell peppers, roasted corn and cilantro. This is a must on any menu.
Cajun Cream Sauce
2 Cups heavy whipping cream
1 Tablespoon flour
1 Tablespoon butter, melted
1 ½ Cups Cajun seasoning
½ Teaspoon Worcestershire Sauce
1 Large tomato, seeded, diced
4 Green onions, thinly sliced
Few drops Tabasco
Salt and pepper to taste
Simmer cream for about 4 minutes to reduce. Blend flour with butter; whisk into the cream. Add the remaining seasonings. Pour over plated pasta and serve.
Lemon Sage Sauce
¼ Cup shallots, finely chopped
1 Tablespoon garlic, chopped
2 Tablespoons fresh sage, finely chopped
2 Tablespoons fresh parsley, chopped
¼ Cup lemon juice
1 Tablespoon lemon zest
½ Cup white wine
1 Cup heavy cream
6 Tablespoons unsalted butter, cold
2 Tablespoons olive oil
Salt and pepper to taste
Heat olive oil in skillet; add the shallots, garlic and herbs. Sautė over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by ½. Add heavy cream and simmer until the sauce has thickened slightly. Remove pan from heat and whip in the cold butter. Season to taste with salt and pepper. Pour over plated pasta and serve.
Cooking directions for Grande Ravioli: Bring large pot of lightly salted water to a boil; add frozen ravioli. Once water comes back to a boil, cook for 3 ½ to 4 minutes. Drain but do not rinse.
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