INGREDIENTS 

2 Qts. Heavy Cream
4 oz. Butter
4 oz. Grana Padano Cheese (grated)
1 C. Fresh Peas
Salt, Pepper & Grated Fresh Nutmeg to taste

PREPARATION 

Melt butter in saucepan, add peas and cook until slightly softened. Add cream and simmer until reduced and thickened. Reduce heat to low and stir in Grana Padano, season with salt, pepper and nutmeg to taste.

Serve as a chicken or beef accompaniment.

INGREDIENTS:

1 - 106 oz. Can of LaValle Italian Tomatoes (chopped)
1/2 oz. Fresh Sweet Basil Leaf (finely chopped)
1/2 Tsp. Dried Oregano Leaf
1 oz. Garlic Cloves (minced)
4 oz. Extra Virgin Olive Oil 1 lb. Carrots, medium (diced) 8 oz. Celery, medium (diced) 1 lb. Fresh Mushrooms (sliced) 1 Onion, Large (diced medium) 1 C. Red Wine, Burgundy Style

PREPARATION:

Place EVOO in heavy pot; saute the carrots, onion, and celery until the onion is clear. Add mushrooms & garlic, saute until garlic is white. Add wine and oregano, simmer until the wine is evaporated by half. Add tomatoes and basil and simmer covered for 40 minutes, stirring frequently. Adjust for salt and serve over Garlic Parsley Gnocchi (or any of our Gnocchi flavors/styles)

Option: add 1/2 Tsp. of Red Chili flakes with the wine.

INGREDIENTS:

1 Qt. Heavy Cream, Reduced to desired thickness
1/4 oz. Dried Porcini Mushrooms, brushed to remove sand
1 Sweet Onion, medium (finely diced)
4 oz. Applewood Smoked Bacon (diced)
4 oz. Good Sherry (Dry Sack or Harvey’s Bristol Cream)

PREPARATION

Steep the dry Porcini until soft in enough boiling water to submerge, approximately 8 ounces. Stir well, then remove the mushrooms from the water and finely chop. Strain the soaking water (mushroom tea) through a fine sieve or cheesecloth to remove grit. Add the chopped mushrooms back into the strained mushroom tea and set aside. Saute onion over medium heat with a little oil or butter until lightly golden; then add the diced bacon and continue sauteing until the bacon is toasted, but not fully rendered crisp. Add the sherry and simmer until alcohol is evaporated (1-2 minutes). Add the mushroom mixture and reduce by half, add to cream, simmer until cream sauce reaches the desired consistency. adjust for salt and serve over Short Rib Ravioli.

serving suggestion: with tomato basil compound butter

serving suggestion: LEMON KALE SAUCE

INGREDIENTS

2 Tbs. Butter
3 oz. Extra Virgin Olive Oil
1 Tbs. Shallots (minced)
2 oz. Crimini Mushrooms (sliced medium)
1 oz. Kale (chopped)
1 Tbs Fresh Basil (julienned)
1 Tbs Lemon Zest

serving suggestion: roasted beet & goat ravioli with arugula & walnut pesto

INGREDIENTS

12 Cups Arugula Leaves - Packed 2 Cups Walnuts, Toasted
2 Cups Mama Mucci’s Parmesan Cheese, Grated 24 Garlic Cloves
2 Tsp. Salt
1 Tsp. Pepper
1/4 Cup Butter
1 Cup Mama Mucci’s Extra Virgin Olive Oil

PREPARATION

Place butter and EVOO in pan; saute over medium heat until butter is melted. Add shallots, Crimini mushrooms, and kale; cook over high heat until kale is tender. Add fresh basil and lemon zest. Remove from heat and serve over Crimini and Tuscan Kale Ravioli.

PREPARATION

In food processor combine Arugula, walnuts, garlic, salt, pepper and butter; pulse food processor while drizzling in olive oil until desired consistency. Remove from processor, place in bowl, stir in parmesan cheese. Heat ravioli per label instructions and toss with pesto to serve.

serving suggestion: Cauliflower Gnocchi
with Roasted Tomato Sauce, Grilled Shrimp and Zucchini

INGREDIENTS

1 LBS Cauliflower Gnocchi
1 LBS 16/20 Peeled and Deveined Shrimp
1 Medium Zucchini Roasted Tomato Sauce
12 each Roma Tomatoes
1/2 Large Sweet Onion
1/4 C. Olive Oil
1 T Balsamic Vinegar
Salt (to taste)
Pepper (to taste)