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
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
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
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
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
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