Seafood Ravioli with Tomatoes, Basil and Brown Butter

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 […]

in Filled, Gnocchi, Potato Gnocchi, Recipes

Gnocchi alla Sorrentina

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. […]

in Filled, Mediterranean Roasted Vegetable Vegan Ravioli, Recipes, Vegan Ravioli, Vegetarian Ravioli

Vegan Ravioli with Coconut Curry Sauce

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 […]

fresh bucatini all amatriciana fresh pasta recipe

in Bucatini, Extruded Pasta, Recipes

Classic Bucatini all’Amatriciana

Ingredients 4 ounces. Lilly’s Fresh Bucatini 3 ounces pancetta, guanciale, or bacon, cut into 1/2 inch cubes 2 tbsp extra virgin olive oil 1/2 small onion, whole 1 (14-oz) can crushed tomatoes or ground peeled tomatoes Pinch of red pepper flakes Grated pecorino-Romano cheese for serving How to Make It Heat the olive oil and […]

in 100% Lobster Ravioli, Filled, Ravioli, Recipes, Seafood Ravioli

Lobster Ravioli with Tarragon Shallot Cream

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 […]

in Burrata Ravioli, Cheese Ravioli, Ravioli, Recipes

Warm Burrata Ravioli Caprese

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 […]

in Extruded Pasta, Recipes, Short

BLT Pasta Salad (Bacon, Lettuce + Tomato)

Ingredients 12 ounces (raw) Lilly’s Fresh Fusilli (or other extruded pasta) 1 cup mayonnaise 1/2 cup garlic-infused olive oil (OR 1/2 cup olive oil plus 4 cloves minced garlic) 1 cup diced, cooked bacon 2 cups shredded iceberg lettuce 3 Roma tomatoes, seeded and diced 2 cups raw arugula How to Make It Cook fully […]

mushroom cream sauce for mushroom ravioli

in Filled, Recipes, Vegetarian Ravioli, Wild Mushroom Porcini Ravioli

Wild Mushroom Ravioli in Porcini Cream Sauce

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 […]

in Extruded Pasta, Flat Pasta, Recipes

Basic Alfredo Sauce for Fresh Pasta

Ingredients 1 pound fresh pasta of choice 1/2 stick unsalted butter 10 fl. oz. heavy cream 2 oz. grated Parmigiano or Romano cheese Pinch of salt Pinch of nutmeg How to Make It Melt butter over medium heat. Add heavy cream, cheese, salt, and nutmeg. Stir slowly over medium heat until the sauce thickens slightly. […]

butternut squash ravioli recipe agnolotti

in Butternut Squash Ravioli, Fall, Filled, Pumpkin and Mascarpone Ravioli, Ravioli, Recipes, Seasonal, Vegetarian Ravioli

Pumpkin Agnolotti with Sage and Walnut Butter

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 […]