Pasta

Four Cheese Ravioli with Italian Sausage, Spinach & Mushrooms

This is a quick and easy dinner. Cook 1 bag of Four Cheese Raviolis according to package directions. While the ravioli are cooking, take 3-4 Italian sausages, remove the skins and crumble into a saute pan with a tablespoon or so of oil. Sauté until done. Remove from pan and reserve. Add 6 ounces of sliced mushrooms and sauté until lightly browned. Remove from pan and reserve. Add spinach with a tablespoon of water and sauté until just wilted. Remove from pan and reserve. Add 1/4 cup good quality olive oil and 3 large cloves of garlic, minced. Sauté just until garlic is fragrant. Add the cooked ravioli, reserved sausage, mushrooms and spinach and give the whole pan a toss to blend ingredients. Serve with grated parmesan. Serves 3.

Armanino Four Cheese Raviolis are made with ricotta, mozzarella, provolone and Asiago cheeses. Tender and delicious, they are ready to serve in minutes!

Beef Ravioli in Creamy Bacon & Mushroom Sauce

Armanino Beef Raviolis are made with beef, spinach, ricotta & mozzarella. Tender & delicious, they are ready to serve in minutes!

Cook 1 package of Armanino Beef Ravioli according to the package directions. While the ravioli are cooking, mince up 6 slices of bacon & saute until crisp. Remove bacon with a slotted spoon and set aside. Using the same pan, fry 3 large shallots, thinly sliced, in the remaining bacon fat until browned. Remove and set aside. In a deep saute pan, add a tbsp of butter and saute 8 oz of sliced mushrooms until tender. Add 1 1/2 cups heavy cream and bring to a boil. Continue boiling until the cream begins to thicken. Season to taste with salt and black pepper. Add the cooked raviolis to the sauce and simmer until raviolis are nicely coated. Serve with grated parmesan, bacon crumbles and fried shallots sprinkled on top. Serves 3.

Creamy Tomato & Fennel Pasta with Dried Tomato & Garlic Pesto

Linguine, cherry tomatoes, fennel, heavy cream, Dried Tomato & Garlic Pesto, goat cheese.

Tagliatelle Tossed with Roasted Red Bell Pepper Pesto & a Dollop of Butter, Finished with Clams & Crispy Pancetta

Fusilli Pasta with Artichokes & Kalamata Olives

Cook fusilli pasta al dente. Toss with roasted tomatoes, kalamata olives and feta. Finish with Creamy Garlic Sauce and fresh basil.

Lemon Rigatoni with Creamy Garlic Sauce

Lemon Garlic Sauce is quick & easy. Melt together one part butter (or EVOO) with one part Creamy Garlic Sauce. Toss with cooked, ‘al dente’ rigatoni, a squeeze of lemon and a few tbsp of the pasta cooking water. Finish with grilled lemon slices, crispy fried bacon bits & freshly grated parmesan.

The fine blend of fresh and roasted garlic in our Creamy Garlic Sauce makes it quick and easy to create delicious sauces.

Fried Gnocchi

Fry Gnocchi until crisp and add a dollop of fresh whole milk ricotta, EVOO and a drizzle of Armanino Basil Pesto.

Rigatoni with Fresh Ricotta & Basil Pesto

Combine cooked rigatoni, Armanino Basil Pesto and sauteed baby tomatoes. Take it up a notch with a drizzle of EVOO and a dollop of fresh ricotta.

Rocchetti Pasta with Creamy Artichoke Pesto & Grilled Shrimp

Prepare pasta al dente. Reduce heavy cream in a saute pan until slightly thickened and add Artichoke Pesto and gently warm through. Toss pasta in sauce and add grilled shrimp, fresh herbs and lemon.

Recipes & Inspiration