At Pasta Tavola, our love of good food and our desire to share it with our customers is rooted in our Italian heritage and the experience we had cooking with family in the kitchen. Pasta Tavola brings more to the table with “Recipes from the Pasta Table”. These recipes are about being creative with the simple ingredients you have in your own kitchen, backyard garden or found at your local farmer’s market or in our Pasta Tavola store. Its about turning simple, fresh ingredients into a delicious, memorable meal to be shared with friends and loved ones. We believe great food brings people together and creates great memories. That’s what these recipes are intended to do!
Polenta Crusted Tuscan Bean Ravioli topped with Dill & Cornichon Trempette
This recipe is the perfect appetizer for entertaining and it is so easy to prepare. Move over jalapeno poppers & deep fried pickles…our polenta crusted ravioli is taking over! While you can use any of our artisanal ravioli, our Tuscan Bean is “tops” on our list.
You will need:
• 1 package (500g) Pasta Tavola Tuscan Bean Ravioli. KEEP FROZEN.
• 1 C milk
• 1C polenta & 1 C breadcrumbs seasoned with ground parmesan cheese, garlic powder, salt, black pepper, to taste.
• Oil for frying (your choice of olive, canola or vegetable)
1. Pour enough oil into a large frying pan to cover the ravioli completely when frying (approx. 2 inches deep). Heat the oil over medium heat until hot.
2. While the oil is heating, put the milk and seasoned polenta & crumb mix in separate shallow bowls. Working in batches, dip the FROZEN ravioli in the milk to coat completely. Allow the excess liquid to drip back into the bowl. Coat the ravioli in the seasoned breadcrumbs and set aside.
3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown (approx.3 minutes). Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Added touches: To add some flavour punch to this recipe, try incorporating different spice blends into the polenta and crumb mixture such as curry powder, cayenne pepper or cajun seasoning. Substituting milk for whipping cream also coats the ravioli nicely and helps the crust to stick to the ravioli when frying.
For the trempette (dip) you will need:
• 4 cornichons, finely chopped.
• 1 container (200g) natural Greek yogurt
• One bunch of fresh dill, picked and chopped finely (discard stalks)
• Juice from ½ lemon
• ¼ clove of garlic, crushed
• Salt and pepper, to taste.
Combine all ingredients (except salt) together in a bowl. Taste and add salt a little at a time until seasoned to your liking.
Pasta Tavola “Go-to” Fresh Vegetable Pasta Sauce (serves 4-6)
This is our “go-to” sauce for turning a basic pasta dish into a delicious gourmet meal and it was recently featured in the Food Section of the Ottawa Citizen. The recipe is simple, yes… but the taste is packed with flavour and sure to impress. PLUS the recipe has the added benefit of using up those “not-so-fresh” veggies hangin’ out in your fridge crisper! Use this sauce on any of our fresh pastas or ravioli OR enjoy it baked with chicken or fish. Either way, this one is a winner and a must-have in your recipe box!
2 cups fresh seasonal vegetables, diced*
2 cups ripe, firm tomatoes, chopped
3 cloves garlic, peeled and chopped very fine
6 Tbsp. olive oil
1 handful of fresh herbs, chopped (or 1 teaspoon of each herb, dried)
salt and black pepper, to taste
1/2 tsp. dried chilies, optional
1 pkg. (500g) Pasta Tavola Artisanal Ravioli
*summer (zucchini, eggplant, peas) fall (roasted squash, pumpkin, kale) winter (roasted sweet potato, beets) spring (asparagus, fiddleheads, artichoke hearts)
1. Combine vegetables (excluding tomatoes), garlic, oil, herbs and let marinate in fridge for 15-20 minutes. Sauté mixture on medium heat until soften. Feel free to roast your veggies first, especially if you’re using hard-root vegetables (375 degrees until soft)
2. Add tomatoes and let cook until sauce thickens and bubbles in the centre of the pan.
Add salt, pepper, and chilies to taste.
To serve: Line serving bowl with a layer of sauce. Arrange ravioli over the sauce. Add the remaining sauce, top with parmesan cheese, and enjoy!
Tuscan Bean Ravioli Tossed in a Butter Sage sauce with “bloomed” Capers- July 2014
Pasta Tavola’s Tuscan Bean ravioli is made with whipped cannellini beans, fresh local leeks and aged local cheddar. This is our version of an Italian perogie but instead of dipping it in sour cream (oh, we’ve done that too!) try tossing it in a simple butter sage sauce with a tasty twist!
1 package (500g) Pasta Tavola Tuscan Bean Ravioli
150g (1/2C) salted (or unsalted) butter
1 handful of fresh sage
1 handful of capers (drained & patted dry)
On medium heat, add butter to your sauce pan until melted.
Add sage & capers & fry until the sage crisps & the capers “bloom”.
Remove the sage & capers & set aside.
Cook the ravioli according to the package instructions.
Toss the ravioli in with the butter sauce, sage & capers.
For added flavour add sultana raisins or toasted nuts!
JUNE 2014- CHEESE! CHEESE! & MORE CHEESE PLEASE!
Creamy Fifth Town Chevre Rosé Sauce
Goat cheese adds a nice richness and tang to a classic tomato sauce. Whether plain or herbed, this Fifth Town and Pasta Tavola combination will turn any “classico” into “magnifico”!
1 package (500 ml) of Pasta Tavola Classico Tomato or Spicy Arrabbiata Sauce
3 heaping tablespoons of Fifth Town Bagel Chevre
1 Package (500g) of Pasta Tavola Artisanal Ravioli or 4 servings (600g) of Pasta Tavola fresh pasta
In a sauce pan, heat Pasta Tavola sauce until warm. Add Chevre, stirring continuously until incorporated and smooth. HEAT ON LOW.
In a large pot of salted boiling water, add Pasta Tavola ravioli or fresh pasta and cook according to package instructions.
Add to sauce and enjoy!!!
For added flavour, try incorporating fresh herbs or vegetables such as green peas or peppers into the sauce. Simply add to a warming sauce.
Did you know? Chevre is a healthy alternative to whole cream with only 20% milk fat content. It is also a great thickener for sauces and soups!!!