Ingredients 3 pieces Pumpkin and Mascarpone Ravioli (or 5 pieces agnolotti shape) OR 8 pieces Butternut Squash and Pumpkin Ravioli 3 tbsp. unsalted butter 1 tsp. chopped fresh sage, plus 1-2 leaves for garnish 2 tsp. balsamic vinegar 1 tbsp. chopped candied walnuts or pecans How to Make It Boil ravioli in salted water at […]
Ingredients 1LB Lilly’s Mortadella and Prosciutto Casoncelli 8 (1-oz) slices prosciutto 8 oz. fresh mozzarella, sliced 1/4 inch thick lengthwise 1/4 cup high quality extra virgin olive oil 1 cup giardiniera salad 2 tbsp. balsamic glaze Chiffonade fresh basil How to Make It Cook Casoncelli in boiling salted water slightly past al dente, about 6 […]
Ingredients 5 pieces Scallop and Bacon Ravioli 3 tbsp. butter 1/2 pint heirloom cherry tomatoes 2 tbsp. fresh basil, hand-torn How to Make It Boil ravioli in salted water for 4 to 6 minutes; drain and set aside Swirl butter in pan over high heat, moving constantly. Butter will begin to bubble and froth; once […]
Ingredients 3 ounces Lilly’s Potato Gnocchi 1/2 small onion, finely diced 10 oz. can crushed tomatoes 1 fresh basil leaf, chopped 2 oz. fresh mozzarella, cubed OR 2 oz. shredded mozzarella Grated Parmesan cheese, for topping How to Make It Heat olive oil in a saucepan over medium heat; add onion and cook until soft. […]
Ingredients 16 pieces (small round size) OR 8 pieces (medallion size) Lilly’s Vegan Mediterranean Roasted Vegetable Ravioli 2 tbsp coconut oil 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tsp turmeric 1 tsp cumin 1 tsp ground ginger 2 tsp curry powder 1 tsp sugar ~1/4 tsp cayenne pepper (more or less to […]
Ingredients 4 pieces Lilly’s 100% Lobster Ravioli 1 tbsp butter 2 tsp minced shallots 2/3 cup prepared tomato cream sauce or vodka sauce 1 sprig fresh tarragon, chopped 4 cherry tomatoes, diced 2 tbsp chiffonade radicchio How to Make It Boil ravioli in salted water for 4 to 6 minutes. Sauté shallots in butter until […]
Ingredients 1 piece Lilly’s Burrata Ravioli 1/2 pint cherry tomatoes, halved (try heirloom varieties for a pop of color) 4 tbsp extra virgin olive oil 1 clove garlic, crushed 8 ounces fresh spinach Balsamic glaze 3 leaves fresh basil, hand-torn How to Make It Roast cherry tomatoes until slightly blistered. Heat olive oil and garlic […]
Ingredients 16 pieces Wild Mushroom Porcini Ravioli 4 tbsp (1/2 stick) butter 1 shallot, thinly sliced 10 oz. Porcini mushrooms, sliced 4 sprigs fresh rosemary 12 oz. heavy cream 8 oz. grated Parmigiano or Romano cheese Fresh parsley, for garnish How to Make It Melt butter in a pan over low heat Add shallots and […]
Ingredients 2 lbs ravioli 1/2 cup balsamic vinegar 4 tsp. honey 2 bay leaves 10 tbsp. butter 1 cup fresh sage leaves (remove stems) 1 cup chopped walnuts Grated Parmesan for topping How to Make It Bring 6 quarts of salted water to a rolling boil. Boil ravioli for 4 minutes, using tongs to stir […]
Ingredients 8 ounces tortellini (raw) ½ cup Greek yogurt ¼ cup fresh basil ¼ cup fresh mint 2 tbsp basil pesto 1 ¼ cup baby spinach 3 tbsp shredded parmesan cheese1 cup cherry tomatoes, cut in half4 anchovy filets 4 shrimp, cooked 1 hard boiled egg, sliced 4 spears asparagus, grilled How to Make It […]
