Tortellini salad

1 lb. Antoni Ravioli tri-color tortellini
1/2 cup Olive Oil
6 large pitted black olives, sliced
1 lb. fresh string beans, lightly boiled and cut
1/2 lb cherry tomatoes, cut in half
salt and pepper to taste
handful of chopped fresh basil

Boil tortellini for 3 minutes
Drain and rinse in cold water
Add all ingredients to tortellini, toss, and serve.

Cold sauce over Ravioli

1 box Antoni medium cheese ravioli 
2 large tomatoes
handful of fresh basil
2 garlic cloves
1/4 cup olive oil
salt and pepper to taste

Boil Ravioli for about 5 minutes, drain

In a blender or food processor add:
Tomatoes (Cut in large chunks)
Basil
Garlic
Oil
Salt and Pepper
Pulse to grind all ingredients and toss on top of hot ravioli and serve

Quick Lasagna (Rapida)

1 box Antoni Ravioli 50ct cheese Ravioli
Quart of Antoni meat or meatless sauce
1/2 mozzarella
Handful of grated cheese (romano or parmesan)

In a pan, spread some sauce on bottom, place one layer of the ravioli on top of sauce. Top with sauce, some of the mozzarella, and some grated cheese.  Place a second layer of ravioli, (pillow down) and spread balance of sauce over top, use rest of mozzarella and sprinkle of grated cheese. Bake 350 degrees for 40-45 minutes, til top is brown.

Summer Ravioli Salad

1 box of Antoni Ravioli medium cheese Ravioli
1/2 bag chopped fresh spinach
1 green pear, cubed
1/2 lb. cooked, chopped bacon
Demi-glaze balsamic

Boil Ravioli 5 minutes in lightly salted water, drain, rinse in cold water and set aside

Add balance of ingredients, toss and serve, garnishing with demi glaze.