1 package Mama Rosie’s Tortellini
1 cup Italian dressing
1 pound uncooked shrimp, peeled and deveined
8 cups mixed salad greens
1 pint cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1 medium size red onion, chopped
½ cup ripe black olives, chopped
8-10 leaves fresh basil, thinly sliced

INSTRUCTIONS
Pour 1/2 cup salad dressing in a large resealable plastic bag.
Add the shrimp; seal bag and turn to coat.
Refrigerate for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Cook Tortellini according to package directions.
Drain and toss with 1/4 cup of prepared salad dressing and set aside to cool slightly.
Drain bag of shrimp and discard marinade.
Thread shrimp on four metal or soaked wooden skewers.
Grill, covered, over medium heat for 5-7 minutes or until shrimp turn pink, turning once. (Shrimp can also be grilled on a grill pan in the kitchen.)
Place salad greens in a large bowl and toss with remaining 1/4 of salad dressing.
Add tomatoes, cheese, onions, olives, shrimp and tortellini.
Toss to combine, and top with fresh basil.

1 pound Mama Rosie’s Gnocchi
3 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, very thinly sliced length-wise (or cut into ribbons using vegetable peeler)
1 pint cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon nutmeg, grated
½ cup parmesan cheese, grated
½ cup fresh parsley, chopped
Salt, freshly ground pepper and crushed red pepper, to taste

INSTRUCTIONS
Bring a large saucepan of salted water to a boil.
Cook gnocchi until they float, 3 to 5 minutes or according to package directions and then drain.
Meanwhile, melt butter in a large skillet over medium-high heat.
Cook until the butter begins to brown, about 2 minutes.
Add shallots and zucchini, and cook — stirring often — until softened, approximately 2 to 3 minutes.
Add tomatoes, salt, nutmeg and pepper (and crushed red pepper if desired), and continue cooking — stirring often — until the tomatoes are just starting to break down, approximately 1 to 2 minutes.
Stir in parsley.
Add the gnocchi and toss to coat.
Turn off the heat and top with freshly grated parmesan cheese.
Serve.

1 package Mama Rosie’s Cavatelle
½ cup toasted pine nuts, walnuts or almonds (whichever you prefer)
3 garlic cloves, crushed
1 lemon, zested and juiced
1 bunch kale, stems removed
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
Crushed red pepper flakes, to taste
1 pinch ground nutmeg
½ cup parmesan cheese, grated

INSTRUCTIONS
Cook Mama Rosie’s Cavatelle in a large pot of salted boiling water. (Reserve some of the cooking liquid to thin out pesto if needed.)
Place nuts, garlic, lemon zest and juice into a food processor and pulse until finely chopped.
Add Kale in stages and chop finely as well.
Add in salt, pepper, red pepper flakes and nutmeg.
While the blade is running, stream in the olive oil to form a thick sauce.
Transfer Pesto to a serving bowl.
Stir in the cheese.
Adjust seasonings to taste and add more salt or pepper as needed.
Add Cavatelle to serving bowl with the pesto.
Toss to coat, adding in a small amount of cooking liquid to thin out the sauce.
Top with more parmesan cheese as desired and serve.

1 pound Mama Rosie’s Cheese and Spinach Ravioli
2 1/2 cups butternut squash, peeled, seeded and cubed
1 cup sweet white onion
1 clove minced garlic
1 tablespoon butter
2 tablespoons olive oil
3 cups chicken broth, low sodium
1/4 cup of either dry white wine or additional chicken broth
3/4 cup whole milk
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch crushed red pepper

INSTRUCTIONS

In a large pot, add butter and olive oil.
Once warm and bubbly, add in the onion and sauté until soft.
Add in squash and all the spices. Cook for 3 minutes.
Then, add in wine (if using) or additional chicken broth.
Bring to a boil.
Once boiling, reduce heat to a simmer and cook for 15 minutes.
Bring a separate pot of salted water to a boil.
Add Mama Rosie’s Spinach Ravioli and boil for 8-10 minutes before draining the pasta.
Using an emersion blender, a food processor or a blender, blend the soup until smooth.
Transfer back to pot and add in whole milk.
Stir and heat until warmed through.
Add cooked ravioli to the pureed soup and serve with warm, crusty bread.

1 pound Mama Rosie’s Cheese Ravioli
2 tablespoons olive oil
1 pound chicken sausage links, casings removed
1 tablespoon garlic, thinly sliced
1 cup basil leaves, torn
One 28oz can pureed tomatoes, with juices reserved
Salt
Freshly ground black pepper
Crushed red pepper flakes, to taste
1 large pinch brown, raw or white sugar
Parmesan cheese, for topping

INSTRUCTIONS
Heat the oil in a large saucepan over high heat.
Remove the chicken sausage from its casing and cook in the pan.
Once browned, remove from pan and drain on paper towels.
Add in the sliced garlic along with a pinch of salt and pepper, cook about 1 minute, stirring occasionally.
Add in the basil and cook for 15 seconds, then add the tomato puree.
Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Return the sausages to the saucepan and heat through. Serve over your favorite Mama Rosie’s Ravioli and top with freshly grated parmesan cheese.

Recipe by Catrine Kelty

(Serves 6)
1 pound Mama Rosie’s Cheese Ravioli
6 small chicken breasts or 3 large pieces, cut in half horizontally
½ cup pesto, divided
¼ cup chicken broth
1 tablespoon olive oil

INSTRUCTIONS
Lightly pound the breasts to even thickness. If using large chicken breasts, don’t pound them (you’ll have an even thickness by cutting them).
In a resealable bag or bowl, mix the chicken breasts with ¼ cup of the pesto, making sure they are coated evenly. Refrigerate and marinate for one hour.
When ready to cook, heat the oil in a large saucepan and cook the breasts 4 minutes per side or until nicely browned. Add the chicken broth, lower the heat, cover and cook another 5 to 8 minutes (depending on the thickness of the breasts).
In the meantime, cook the Mama Rosie’s ravioli according the package directions.
When the chicken breasts are ready, transfer on a plate and cover loosely with foil.
Add the remaining ¼ cup of pesto the pan and cook until slightly thicken (about 3 minutes).
Transfer the cooked raviolis to a shallow platter or bowl. Gently toss with the pesto sauce and any accumulated juices from the chicken breasts.
Slice the chicken into ½ inch slices and add to the platter.
Garnish with a sprig of basil and serve with fresh grated parmesan or pecorino cheese.