Author Archives: antoniravioli

EASY CHICKEN RAVIOLI MARSALA

INGREDIENTS 1 box Antoni chicken mini ravioli 3 tbsp. olive oil 1/4 cup diced onion 1 tbsp. chopped garlic 1/2 lb. sliced mushrooms 3 tbsp. flour 1/2 cup marsala wine (I use red wine and some gravy master for color) 1 cup beef stock salt & pepper to taste DIRECTIONS: In a pot of lightly… read more

Broccoli-rabe ravioli

1 box broccoli rabe ravioli 2 to 4 links hot or sweet sausage minced garlic extra virgin olive oil Remove sausage from casing and crumble in skillet with garlic and oil over medium heat until sausage is browned. Set aside. Cook ravioli in pot according to directions on box. Drain ravioli and toss skillet of… read more

Pumpkin Ravioli

1 box Antoni Pumpkin ravioli (large 16 count or mini round 1 lb.) 1 container Antoni butter and organic sage sauce Boil ravioli according to directions. Drain in colander Simmer butter/sage sauce in sauce pan over medium-low heat Toss sauce over ravioli. Garnish with parsley flakes read more

FRESH PENNE PASTA

1 LB. ANTONI FRESH PENNE PASTA 3 CLOVES CHOPPED GARLIC HALF CAN  BLACK OLIVES, SLICED 1 CAN ARTICHOKE HEARTS IN WATER   ( DRAINED AND CUT IN QUARTERS)         HALF JAR OF ROASTED RED PEPPERS IN WATER (DRAINED AND CUT IN PIECES)                    … read more

KATHY’S TORTELLINI SALAD (a great summer lunch or buffet)

1 PKG. ANTONI TORTELLINI  (1 LB.) 1/4 CUP OLIVE OIL 2 TBSP. WINE VINEGAR 1/2 TSP CHOPPED PARSLEY 6 LARGE PITTED BLACK OLIVES, CHOPPED 1 LB. STRINGBEANS, BOILED AND CUT TO 1″ LENGTHS 1 LARGE TOMATO, CHOPPED 1/4 TSP. OREGANO SALT AND PEPPER TO TASTE COOK TORTELLINI  THREE TO FIVE MINUTES IN POT TOSS DRAINED… read more

LASAGNA RAPIDA (QUICK AND EASY LASAGNA)

1 BOX ANTONI CHEESE RAVIOLI   (50 COUNT) 1 QUART TOMATO SAUCE 1 LB MOZZARELLA, SHREDDED SPREAD TWO LADLES OF SAUCE IN BOTTOM OF 8 X 8 BAKING PAN PLACE ONE LAYER OF ANTONI RAVIOLI IN BOTTOM OF PAN (PILLOW UP) AND SPREAD ON LADLE OF SAUCE OVER RAVIOLI.  SPREAD ALL MOZZARELLA EVENLY.  (AT THIS… read more

Authentic Fra Diavolo Sauce Recipe

NOTE: As a “Fra Diavolo” sauce, (when cooked with red pepper) experiment by adding either lobster or shrimp during the last ten minutes of simmering. SECRET: The special ingredient in Italian sausage is fennel. You can add 1/2 teaspoon of fennel seed to sauce ingredients making a meatless sausage sauce. RECOMMENDED: For ANTONI pastas. (1… read more

Ann’s Basic Meatless Red Sauce

Very flexible, can be adjusted to taste.  1 onion, chopped (small) 2 cloves garlic chopped 1/4 cup olive oil (just cover bottom of 2 qt. saucepan) 1 can crushed tomatoes (2lbs.) 1 can tomato paste (1/4 lb.) 1 tablespoon basil (fresh or dry) 1 teaspoon salt black pepper or red crushed pepper to taste 1. … read more