Pasta Ditoni's A Passion for Pasta!

Asparagus Ravioli
2tbl spoon extra virgin olive oil
1/2 cup diced roma tomatoes
1/4 cup toasted almonds lightly crushed
1/4 cup golden raisin (soaked in warm water for 10 minutes
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes. Drain and spray with oil and chill.
Toss all the ingredients together and add the chilled ravioli, enjoy as cold ravioli salad

 

Floretine Trianglo
1tbl spoon extra virgin olive oil
1tea spoon of minced garlic
1tbl spoon mined shallot
1tbl spoon pine nuts
1/4 cup roasted red peppers
1/2 cup heavy cream
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in pan over medium heat, saute garlic and shallots. Add pine nuts and red roasted peppers. Add the heavy cream and reduce heat slightly. Toss in the cooked ravioli and serve, garnish with bacon. Note: If a smooth rosy colored sauce is desired – puree in blender then reheat and toss in the ravioli, serve and garnish with bacon.

 

Baked Five Cheese Gnocchi
1tbl spoon of extra virgin olive oil
1tea spoon minced garlic' ;
2tbl spoon Parmesan
2tbl spoon mozzarella
2tbl spoon provolone
2tbl spoon romano
2tbl spoon ricotta
Cook one Portion of gnocchi (25-30 pieces) in one quart of salted boiling water for 8 to 10 minutes.
Place oil in pan over medium heat, saute the garlic lightly. Add heavy cream, when hot add all the cheeses except Parmesan, stir lightly. Add the cooked gnocchi, toss lightly and place it in ovenproof dish and sprinkle Parmesan on the top. Bake under broiler until brown and bubbly. Serve immediately.

 

Smoked Salmon Ravioli
1tbl spoon extra virgin olive oil
1tea spoon capers
1tea spoon minced garlic
1/4 cup diced red onion
3/4 cup heavy cream
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in a pan over medium heat, when hot sauteacute; the garlic, onion and the capers. Add the heavy cream and let it reduce slightly. Add the spinach and the cooked ravioli toss lightly and serve.

 

Smoked Salmon with Lemon Dill Linguine
3oz smoked salmon
1tbl capers, drained
2tbl spoon julienne red onions
1tbl sundried tomatoes julienne
2tbl extra virgin olive oil
Juice of one lemon
Cook one portion (5oz)-lemon dill linguine in one quart of boiling water 2 to 3 minutes so pasta is AL DENTE.
'Place oil in pan over a medium heat, when hot add onions, capers, tomatoes, and salmon for one minute; add pasta and lemon juice toss and serve.

 

Asiago Sundried Tomato Ravioli in Balsamic Cream
1tbl spoon extra virgin olive oil
1teaspoon minced garlic
1tbl julienne prosciutto
1tbl diced roma tomato
2tbl balsamic vinegar
3/4 heavy cream
Cook one portion of ravioli (6-8 pieces) in salted boiling water for 4 to 6 minutes.
Place oil in a pan over a medium heat. When hot add garlic, prosciutto and tomatoes, cook until prosciutto is almost crisp, and add balsamic vinegar and cream. Increase heat slightly and cook until cream is reduced slightly. Add spinach and the cooked ravioli toss and serve.

 

Mushroom Ravioli with Truffle Alfredo
3/4 cup of sliced portabella mushrooms
1 teaspoon minced garlic
1tbl extra virgin olive oil
2tbl white wine
3/4 cup heavy cream
2tbl grated Parmesan cheese
Cook one portion of ravioli (6-8 pieces) in salted boiling water 4 to 6 minutes.
Place oil in a pan over a medium heat, and sauté the mushroom. Add garlic and continue to cook. Add white wine and heavy cream, cook until cream is slightly reduced, add truffle oil and Parmesan cheese stir lightly to dissolve the cheese toss in the ravioli and serve.

 

Six Cheese Ravioli with Marinara
1tbl extra virgin olive oil
1teaspoon minced garlic
2tbl white wine
1tbl chopped fresh basil
1/4 cup diced Roma tomatoes
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water 4 to 6 minutes.
Place oil in a pan over medium heat, when hot saute the garlic lightly. Add fresh basil and tomatoes deglaze with wine. Add the marinara sauce cook until heated thoroughly toss in the ravioli and serve garnish it with Parmesan.

 

Baked Tri Color Tortelloni Primavera
1tbl extra virgin olive oil
1teaspoon minced garlic
1/4 cup diced broccoli
1/4 cup chopped tomatoes
1/4 cup chopped onions
1/4 cup yellow peppers
3/4 heavy cream
Cook one portion tortelloni (20-25 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in pan over a medium heat, when hot saute the garlic lightly. Add all the chopped vegetables. Add the heavy cream reduce slightly over medium heat. Add 2tbl parmesan cheese. Toss the cooked tortellini and place in an ovenproof dish. Garnish with remaining cheese place under broiler in oven until bubbly and brown and serve.

 

Goat Cheese Pasta Salad
1 tbl pine nuts
1/4 cup julienne roasted red peppers
1/4 cup artichoke hearts
1/4 cup diced sun dried tomatoes
1/4 cup chopped cooked bacon
1tbl fresh basil chopped
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Toss all the ingredient and ravioli together with dressing let chill enjoy as cold salad.

 

Dungeness Crab Ravioli
1 tbl extra virgin olive oil
1 teaspoon minced garlic
1/4 cup diced roma tomatoes
2tbl diced scallions
1/4 cup heavy cream
3/4 cup cocktail sauce
Cook one portion ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in pan over medium heat, when hot saute the garlic lightly and add the tomatoes. Add lemon juice, cocktail sauce and heavy cream cook until slightly reduced. Add diced scallions and toss in the ravioli and serve.

 

Lobster Trianglo in Sherry Cream
1 tbl extra virgin olive oil
1 teaspoon minced shallots
1/4 cup diced Roma tomatoes
1/4 cup sherry
1/2 cup heavy cream
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in pan over medium heat, when hot sauté the shallots and Roma tomatoes, deglaze with sherry add the heavy cream and reduce slightly. Add spinach and cooked ravioli toss lightly and serve.

Easy & Delicious Family Dinners
Our customers agree and we're proud to say it... We make the most delicious pasta you will ever taste. Period. After 21 years in business of mixing and matching locally sourced vegetables, imported cheeses and spices, with the highest quality cuts of meat and seafood, we've discovered the perfect combination of ingredients in each of our 29 distinctive gourmet pasta creations.
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