A long time ago (way back in May 2014) I sang the praises of an awesome Pasta Company, Giovanni Rana and their phenomenal Maine Lobster Ravioli. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. Since then, I am sorry to say, I haven’t found Giovanni Rana’s Maine Lobster Ravioli anywhere. Not in the stores, not on line – it’s as though these awesome pillows of lobster goodness just vanished off the face of the planet. Poof – gone. Yet my opinion of Giovanni Rana and their approach to their wonderful line of products continues to ring true. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.
How long does it take for a pot of water to come to a boil? Add 5 minutes and you have a quick, flavorful dinner the entire family will enjoy. While the sauce is gently warming and the water comes to a boil, toss a nice salad. The sooner dinner gets on the table, the more time you will have to relax and converse with your family around the supper table. What could be better? Oh, I know – serving the pasta and salad with Buttery-Chive Crescent Rolls!
Best Ever Not Homemade Cheese Tortellini
1 Package Giovanni Rana Cheese Tortellini
1 Jar Bertolli Alfredo Sauce
1/4 Cup Heavy Cream
1 Teaspoon Chopped Garlic (from a jar)
Fresh Ground Pepper to taste
Bring a large pot of water to a rolling boil. While water heats up, make the “Doctored” Alfredo sauce.
In a sauce pan over low heat, empty jar of Alfredo Sauce.
To the now empty jar, add about 1/4 cup cream. Close jar and swirl, shake to blend remaining sauce with cream. Pour into the pan.
Add chopped garlic and fresh pepper. Stir gently and heat over low heat.
Alfredo sauce is best when allowed to gently warm.
When the sauce has warmed, add pasta to the boiling water and cook for about 5 minutes (about 2 minutes for the water to return to a boil, 3 minutes longer for the tortellini to cook).
Using a large slotted spoon or basket, carefully remove pasta from the pot and place in a large serving bowl.
Pour Alfredo Sauce over pasta, toss gently. Taste and adjust pepper as necessary.
If desired, sprinkle with fresh chopped parsley for added color.
Thoughts on Salad: This salad is best served well-chilled on very cold plates to retain that “crisp” bite. It comes together easily, and can be made in the morning to serve that evening. Just remember, DO NOT drizzle with oil and vinegar until ready to serve. Otherwise, the salad may become soggy and the green leafs to wilt.
Pretty Italian Mixed Green Salad
3 Cups mixed salad greens – Romaine, Iceberg, Green leaf, Bibb lettuce, Arugula, Escarole and/or curly endive
1 medium tomatoes, cut into wedges
½ large red onion, halved and thinly sliced
1/2 red bell pepper, halved and thinly sliced
1/2 orange or yellow bell pepper, halved and thinly sliced
1/4 cup chopped fresh parsley
2 tablespoon chopped fresh basil
1/8 teaspoon salt
1/4 cup olive oil
1 tablespoon red wine vinegar
In a large bowl, combine salad greens and vegetables. Sprinkle with parsley, basil and salt. Chill well.
Just before serving, drizzle with oil and vinegar. Toss to coat.