18 oz. bag of Sweet Potato Gnocchi
1 cup of a dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
3 tbsp. of Thyme
3 tsp. of Tarragon
7-8 tbsp. of salted butter
1 large shallot, chopped
1 small pinch of cayenne pepper
½ cup of Manchego cheese, shaved or grated
1 cup of pasta water (if needed)
Salt & Pepper to taste
Cook the gnocchi according to package directions
While gnocchi cooks, in a large skillet heat the shallot and butter over medium-high heat for ~5 min. (until butter starts to brown)
Add the herbs (Thyme and Tarragon) and cook for ~30 sec. to 1 min.
Stir in the white wine, add the cayenne pepper, and season with salt & pepper
Reduce heat to low and simmer for ~5 min.
Mix in cooked gnocchi to sauce (add as much pasta water as needed if sauce becomes too thick)
Top with cheese
Serve immediately, mangia!
2 lbs. ground Italian sausage
1 medium onion, diced
3 cloves of garlic, minced
(1) teaspoon dried basil
(1) teaspoon dried oregano
(2) 28oz tomatoes, crushed
3 cups chicken stock
(1) 20oz package of fresh cheese Mama Rosie’s Ravioli
6 cups of fresh baby spinach, chopped
2 cups of half and half
1/2 cup of Parmesan cheese, grated plus more for garnish
salt and pepper to taste
In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.
Recipe by Maureen Tully
(1) 12 oz bag of Classic Ravioli
4-6 boneless, skinless chicken thighs, trimmed and halved
2 tablespoons of olive oil
flour, salt and pepper for dredging
1 lg green pepper, cut into bite sized pieces
1 lg onion, cut into pieces
4-6 lg white button mushrooms, quartered
(1) 28oz can of diced tomatoes
(1) 8oz can of tomato sauce
(1) teaspoon of Italian seasoning
grated cheese for topping, optional
Heat oil in a deep skillet or dutch oven over medium setting.
Lightly coat chicken pieces in flour, salt pepper mixture and add to pan, cook until lightly browned.
Add vegetables and seasoning, stir to mix and cook until vegetables are slightly softened.
Add diced tomatoes and sauce .
Simmer until desired thickness.
Cook ravioli according to package directions.
Drain, do not rinse.
Arrange on large platter and cover with cacciatore.
Recipe by Catrine Kelty
1 pound Mama Rosie’s Cheese and Spinach Ravioli
3 tablespoon olive oil
1 onion minced
2 garlic cloves minced
½ teaspoon salt
1 pound fresh tomatoes, chopped
¼ teaspoon hot pepper flakes (optional)
2 tablespoon fresh basil, coarsely chopped
In a large saucepan, heat the olive oil.
Add the onion and cook until soft. Add garlic and cook until fragrant, about one minute.
Add the tomatoes and salt, letting the tomatoes release their juices before crushing them with a wooden spoon.
Reduce the heat and let simmer 15 to 20 minutes, until the sauce thickens slightly and the tomatoes are soft and saucy.
Add optional pepper flakes; season with more salt if needed.
Transfer to a bowl and add basil before serving.
Pour over a plate of Mama Rosie’s Cheese Ravioli.
2 tablespoons olive oil
2 heads roasted garlic (see instructions below)
1 cup heavy cream
½ cup cottage cheese
½ cup (plus more for topping) shredded parmesan cheese
Salt and pepper, to taste
1 pinch nutmeg
One 12 oz. package Mama Rosie’s Cheese Tortellini
3 tablespoons butter
Parsley, to garnish (optional)
2 cups frozen peas
Bring a large pot of salted water to a boil.
Once at a rolling boil, back the heat down, add a package of Mama Rosie’s Cheese Tortellini and stir for one minute.
Cook tortellini according to package directions.
Meanwhile, in a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of olive oil, cottage cheese and ¼ cup of the heavy cream.
Blend the garlic until pulverized.
Into the garlic mixture, pour in the remaining ¾ cup heavy cream, and ½ cup shredded parmesan cheese.
Add a pinch of salt, nutmeg and black pepper.
Blend the mixture for 30-60 seconds until everything is combined.
When the mixture thickens, set aside.
Melt 3 tablespoons of butter in a large skillet.
Add your tortellini and toss in the melted butter to coat.
Pour the sauce on top of the pasta, and stir gently to combine.
Cook on medium heat for 5-7 minutes, while occasionally stirring gently, add in the frozen peas and cook an additional 3 minutes until warm and bubbly.
Remove from the heat and top with ¼ cup of shredded Parmesan cheese (or more depending on your taste), stir to combine, top with chopped parsley and serve.
How to Roast Garlic
Preheat the oven to 400ºF.
Cut off the head so the garlic is exposed at the top.
Place a piece of tin foil underneath the garlic and drizzle about 1 tsp of olive oil on top, making sure to cover each exposed clove.
Completely wrap garlic head in foil and place in preheated oven.
Cook for 35-40 minutes until soft.
1 package Mama Rosie’s Frozen Cavatelle
One 15oz. jar of alfredo sauce, prepared
¼ cup parmesan cheese, shredded
3 cups broccoli florets, cut into bite-size pieces
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
6 red bell peppers, medium sized
Parsley, freshly chopped (optional)
Preheat oven to 350ºF.
In medium bowl, toss Mama Rosie’s Cavatelle with the broccoli and jarred alfredo sauce.
Slice tops off peppers and remove ribs and seeds.
If peppers do not stand up straight, cut very thin slices off base of peppers until they are straight.
Put peppers in a large baking dish and season evenly with salt and pepper.
Spoon the Cavatelle, broccoli and alfredo mixture into the peppers; sprinkle evenly with parmesan cheese.
Fill baking dish with ½ inch of water and bake 40 to 45 minutes or until peppers are cooked through.
Top with freshly chopped parsley if desired.
Let stand 5 minutes before serving.
¼ cup butter
1 pound lobster meat, diced
¼ cup flour
1 cup chicken, vegetable or seafood broth (or wine)
1 cup heavy cream
½ teaspoon each salt and pepper
¼ teaspoon nutmeg
2-3 chives, chopped
½ cup parmesan cheese, grated
Start a pot of salted water to boil. Once boiling add in Mama Rosie’s Ravioli and cook according to package directions.
Melt butter in medium saucepan over medium heat.
Once melted, add lobster meat and cook until opaque (approx 3-4 minutes). Be careful not to overcook.
Remove lobster from pan and set aside.
Reduce heat to low.
Add flour to pan and cook for 2 minutes, creating a roux.
Stir in broth, salt, pepper, nutmeg and heavy cream.
Simmer (do not boil) over low heat for 7-10 minutes to thicken.
Add lobster and cheese, stir and cook for approximately 3 minutes to warm lobster through and combine.
Place 4 ravioli on each plate and top with lobster sauce.
Sprinkle on chopped chives and additional parmesan cheese, if desired.
2 tuna fillets (or salmon as an alternative)
2 garlic cloves
½ cup freshly grated parmesan cheese
½ cup nuts of your choice: walnut, pine nut, pistachio or almond
1 tablespoon orange zest, grated
2-3 tablespoons freshly squeezed orange juice
1 teaspoon lemon zest, grated
1 teaspoon freshly squeezed lemon juice
½ teaspoon each salt, pepper and crushed red pepper (if desired)
6-8 tablespoons extra virgin olive oil
8-10 leaves fresh basil, thinly sliced
Cook pasta according to directions in a pot of salted boiling water.
Heat a large heavy bottom skillet over medium to high heat.
Coat both sides of tuna fillets with a drizzle of olive oil, salt and pepper.
Meanwhile, process all the ingredients except basil and oil in a food processor or blender.
Add oil; process for 30 seconds.
Remove from food processor and stir in fresh basil leaves.
Place tuna fillets into hot pan searing/cooking for 3 minutes per side.
Remove from pan and top each fillet with 2 tablespoons of the citrus basil pesto.
Drain pasta reserving 1/2 cup of cooking liquid.
Toss tortellini with pesto and basil adding a little of the cooking liquid to thin the sauce out if it is too thick.
Add more cheese if desired.
Serve tortellini with tuna fillets.
1 package Mama Rosie’s Frozen Mini Cheese Ravioli
1 cup whole milk
2 cups Italian seasoned breadcrumbs
¼ cup parmesan cheese
1 jar marinara sauce
Pour two inches of olive oil into heavy bottom skillet.
Turn heat to medium high and heat to 325ºF.
(Note: If no thermometer is available, when ready to fry, drop a small amount of breadcrumbs into the oil. The bread crumbs should slowly rise up to the top and turn golden brown. When this happens, the oil is ready for the ravioli.)
Pour milk into a shallow bowl.
Pour bread crumbs into a separate shallow bowl.
One by one, dip ravioli into the milk. Let sit for a few seconds, take out of the milk and let excess milk drip off.
Then, dip ravioli into breadcrumbs and coat with a nice, thick layer of breadcrumbs.
Place coated ravioli onto a sheet pan until ready to fry (Note: They can be coated and put in the freezer for a day or two until you are ready to fry them)
Drop the ravioli into the hot oil a few at a time.
Fry for 2-3 minutes until the ravioli come to the top of the surface of the oil and turn golden brown.
Remove golden brown ravioli from oil and drain on paper towel to remove excess oil. Sprinkle with parmesan cheese.
Serve while warm with marinara sauce for dipping.