Basil Mediterranean
1/3 Can Roseli® Chef Style Diced Tomatoes
4-5 T. Roseli® Traditional Basil Pesto
1 c. Calamata olives
1 jar quartered artichoke hearts
Mix all together and heat through.
Delicious on Roseli® Smoked Mozzarella Ravioli, Spinach & Garlic, Spinach & Ricotta Ravioli, Tortellini, Potato Gnocchi
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| Smoked Mozzarella Ravioli |
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| Prosciutto Gorgonzola Ravioli in Cracked Black Pepper Pasta |
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Caramelized Pear Hollandaise Sauce
˝ Cup Diced Pears
3 TBL chopped shallots
2 TBL Butter
1 Packet dry Hollandaise sauce mix (prepare per manufacturers instructions)
Sauté the pears and shallots in butter until they become slightly brown. Add in the Hollandaise sauce and heat all the way though. If the mixture is too thick, you may thin it out with chicken stock or half & half.
Prociutto and Onion Sauce
1/4 LB. prosciutto, diced
3 Medium onions, diced
2 Cans (16oz.) Roseli® plum tomatoes, pureed in blender
1/4 Teaspoon pepper
3 Tablespoons olive oil
1 Small can tomato sauce
1/2 Cup fresh basil, chopped
1/4 Teaspoon salt
Saute onions with garlic in olive oil for 5 minutes
Add prosciutto and cook for a few minutes longer
Add tomato sauce and simmer for 4 minutes
Add plum tomatoes, salt, pepper and cook for 1 hour
These are both excellent with Roseli® Prosciutto Gorgonzola Ravioli
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