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Pappardelle's Recipes & Simple Serving Ideas
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NUTRITIONAL INFORMATION - top
If you're looking for nutritional information on our pastas, click here.
DRIED PASTAS – Flat Cut Flavors - top
Simple Serving Ideas
Pappardelle’s pastas are designed with robust flavors to be served simply, tossed with your favorite oil, or butter, and fresh grated cheese. You can also add sautéed or grilled chicken, meat or seafood and some of your favorite vegetables, and simple spices to taste, if desired. If you want a little more culinary adventure, try some of the specific recipes that we have included with each flavor below.
Basil Garlic Fettuccine
Basil Tangerine Fettuccine
Chipotle Black Bean Tagliatelle
Chipotle Pepper Fettuccine
Cracked Pepper Fettuccine
Dark Chocolate Linguine
Four Peppercorn Fettuccine
Garden Spinach Angel Hair
Garlic Chive Pappardelle
Garlic Parsley Fettuccine
Garlic Toasted Onion Fettuccine
Goan Curry Angel Hair
Green Jalapeno Fettuccine
Lemon Basil Fettuccine
Lemon Chive Angel Hair
Lemon Garlic Linguine
Lemon Ginger Fettuccine
Lemon Pepper Linguine
Lime Cilantro Linguine
Mild Spice Red Pepper Fettuccine
Orange Szechuan Linguine
Plain (No Egg) Pappardelle
Porcini Mushroom Linguine
Red Jalapeno Fettuccine
Roasted Garlic Fettuccine
Roasted Garlic Herb Fettuccine
Rosemary Garlic Linguine
Spanish Saffron Trenette
Spicy Red Hot Thai Curry Linguine
Spicy Red Thai Linguine
Spinach Garlic Fettuccine
Spinach Lemon Herb Fettuccine
Summer Herb Fettuccine
Sun-Dried Tomato Fettuccine
Sweet Basil Trenette
Sweet Potato Pappardelle
Sweet Red Onion Linguine
Toasted Onion Fettuccine
Tomato Basil Fettuccine
Tomato Cracked Pepper Pappardelle
Tunisian Harissa Fettuccine
Venetian Calamari Linguine
Veracruz Blackbean Fettuccine
Whole Wheat Garlic Fettuccine
Whole Wheat Herb Trenette
Whole Wheat Lemon Chive Spaghetti
Whole Wheat Toasted Onion Pappardelle
Yellow Bell Pepper Pappardelle
DRIED PASTAS – Flavored Blends of Different Shapes - top
Simple Serving Ideas
A great way to serve any of our flavored blends is to rinse the pasta under cold water after cooking, chill in the refrigerator, and toss with your favorite oil, or butter, or flavored dressing or pesto. Then add in your favorite vegetables (or fruits for the fruit pasta), cut into small pieces. This makes a delightful easy cold salad dish. With each flavor below, we have included more specific recipes that work particularly well for that blend.
Basil Garlic Penne
Bavarian Herb Rye Fusilli
Calypso Blend
Chocolate Gemelli
Chocolate & Raspberry Gemelli
Extreme Habanero Radiatore
Fanciful Fruit Blend
Garlic Chive Sea Shells
Gourmet Five Blend
Italian Pesto Blend
Lemon Parsley Mafaldine
Pacific Rim Blend
Southwestern Blend
Tomato Basil Penne
Tri-Colore Wheels (Spinach, Tomato & Plain Semolina)
Trumpet Herb Blend
Whole Wheat Mafaldine
Whole Wheat Chipotle Lime Mafaldine
DRIED PASTAS – Flavored Orzos (Rice Shaped) - top
Simple Serving Ideas
Orzo can be served much like rice. It makes a great side dish to your main meal or can be used as a serving bed. For example, serve your favorite fish a top the Tuxedo Orzo, and chicken goes particularly well with the Lemon Garlic Orzo. You can also use orzo to spruce up soups. With each flavor below, we have included more specific recipes that work particularly well for that orzo.
Asian Orzo
Autumn Harvest Orzo
Cubano Orzo
Lemon Garlic Orzo
Rainbow Orzo
Southwest Orzo
Spicy Red Hot Thai Curry Orzo
Spring Medley Orzo
Supreme Orzo
Sweet Potato Orzo
Tuxedo Orzo
Whole Wheat Orzo
DRIED PASTAS – Lasagna Noodles - top
Peppercorn Trio Lasagna Noodles
Roasted Red Pepper Lasagna Noodles
Spinach Garlic Lasagna Noodles
DRIED PASTAS – Nutritional Pastas - top
Basil Spelt Linguine
Five Grain Fettucine
Gluten-Free
Oat Flax Linguine
Organic Whole Wheat
Pasta Luce ("Pasta Lite")
FRESH FROZEN RAVIOLI & TORTELLINI - top
Simple Serving Ideas
With all of our ravioli, a simple sauce is best. We often recommend simply a light coating of warmed olive oil and a sprinkling of freshly grated Parmesan or Asiago cheese. And if tomatoes are at their peak, a simple sauté of fresh tomatoes with a little garlic completes the meal.
Simple Sauce
One of our favorite recipes is Pomodoro Sauce. This is one of the simplest, but also one of the most flavorful sauces you can make. You’ll need about 1-2 lbs of fresh tomatoes (or a 28oz can of diced tomatoes). Puree tomatoes in a blender. Cut an onion in half. Add the tomatoes and two halves of the onion to a saucepan. Let simmer until slightly reduced and the tomatoes are meltingly soft. Remove onion, and add a tablespoon of butter. Voila! A perfect light, yet fragrantly sweet sauce ideal for accenting any our ravioli.
Sautéed
Parboil ravioli for approximately 5 minutes. Drain and lightly rinse in cool water. In a medium sized sauté pan, add a dollop olive oil and sauté until both sides are crispy brown. Serve piping hot with a drizzle of your favorite sauce or olive oil and a sprinkle of cheese for a unique appetizer.
Baked
Baking ravioli is another way to create a memorable, yet speedy dinner entree. Click here for an easy recipe using nearly any our ravioli.
Tortelloni/Tortellini
For an easy appetizer, alternate cooked tortelloni/tortellini on a bamboo skewer with different vegetables cut up (onion, red bell pepper, zucchini, olives, etc.). Drizzle one of our pestos on top or your favorite sauce.
Serving Sizes
For our Small Square ravioli we recommend 10 pieces per person for an entree or 5 pieces for an appetizer. For our Medium Square ravioli we recommend 5-6 pieces per person for an entree or 2-4 pieces per person for an appetizer. For our Half-Moon and Rectangle shapes we recommend 4 - 5 pieces per person for an entree or 2-3 pieces for an appetizer.
Special Cooking Instructions
Frozen ravioli should be kept frozen until ready for use.
We recommend bringing a pot of water to boil using a formula of four quarts of water to each pound of ravioli. Add a hearty pinch of salt and one tablespoon of your favorite olive oil. Once water is at a full roiling boil, reduce heat to medium and then add ravioli. (If you add ravioli when the water is at a robust boil you risk having the ravioli split open.) Occasionally stir gently to prevent ravioli from sticking to the bottom of the pot,. Once water returns to a gentle rolling boil, cook about 8 - 12 minutes. Drain carefully or simply use a slotted spoon to remove the ravioli individually from the pot. If you are not serving immediately, coat with a thin sheen of olive oil to prevent the ravioli from sticking.
Asiago Cheese, Roasted Garlic & Fresh Basil
Black Beans and Red Pepper Ravioli
Calabrian Broccoli with Cauliflower and Manchego Ravioli
Chile Verde and Cheddar Ravioli
Chili Relleno with Poblanos and Pepper Jack Cheese Ravioli
Chopped Spinach & Four Cheese
Goat Cheese Ravioli
Gorgonzola & Walnut
Harvest Squash
Italian Style Buffalo Meat Ravioli
Lobster in Sweet Red Pepper Dough
Mediterranean Spinach with Tomato, Fennel, and Feta Ravioli
Mountain Asparagus Ravioli
Mushroom Tortelloni
Portabella
Primavera
Rainbow Cheese Tortellini
Roasted Tomato and Fresh Mozzarella Ravioli
Rock Shrimp Ravioli
Shrimp Scampi with Gruyere Cheese
Smoked Mozzarella & Fire Roasted Red Peppers
Spicy Coastal Crab Ravioli
Summer Tomato & Marinated Artichoke
Tuscan White Bean Ravioli
Wild Mushroom Supreme
SITTING OUT FOR THE SEASON - top
Carrot Tarragon Linguine
Curry Leek Fettuccine
Dill Caraway Trenette
Garden Fresh Arugula Ravioli with Onion & Garlic
Kamut
Saffron Red Pepper Fusilli
Southwest Chile Roja Fettuccine
Southwest Chile Verde Fettuccine
Spelt
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