Tasty Tuesday: Antoni Ravioli recipes

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.


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