Beet and Mascarpone Agnolotti with Arugula and Goat Cheese

beet and mascarpone agnolotti plated with fresh arugula and goat cheese

Colorful beets steal the spotlight in this light but flavorful simple summer dish.

Ingredients

  • 5 pieces Lilly’s Beet and Mascarpone Agnolotti
  • Handful of fresh arugula
  • 1/8 c. crumbled goat cheese
  • Olive oil
  • Salt and pepper to taste

How to Make It

  1. Add fresh arugula to center of plate.
  2. Cook Beet and Mascarpone Ravioli.
  3. Arrange cooked agnolotti tossed in olive oil on plate over arugula.
  4. Serve topped with crumbled goat cheese, drizzle of olive oil, and season to taste with salt and pepper.

Servings: 1


Pairing suggestions:

  • Goat Cheese Agnolotti
  • Smoked Mozzarella and Arugula Ravioli (view product)
  • Carbonara Ravioli
  • Gorgonzola and Walnut Agnolotti
  • Artichoke and Goat Cheese Ravioli

Lobster Ravioli in Creamy Lemon Dill Dressing

Lilly's Fresh Pasta Lobster Ravioli stuffed with 100% North Atlantic lobster meat

Nothing says summer like fresh 100% North Atlantic lobster! And Lilly’s Fresh Pasta Lobster Ravioli is loaded with it. Enjoy this chilled appetizer all summer long.

Ingredients

  • 5 pieces Lilly’s Lobster Ravioli
  • 1/4 c. greek yogurt
  • 2 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1/4 tsp. lemon zest
  • 1 clove garlic
  • 1 large sprig of fresh dill
  • Salt and pepper to taste

How to Make It

  1. Cook Lobster Ravioli and set aside to cool.
  2. For the dressing– Combine yogurt, mayonaise, lemon juice and zest, and finely chopped garlic and dill. 
  3. Once combined, toss cooled Lobster Ravioli in fresh dressing. Serve chilled.  

Servings: 1


Pairing suggestions:

  • Lobster Agnolotti
  • Lobster and Crab Ravioli (view product)
  • Shrimp Scampi Ravioli
  • Smoked Salmon Agnolotti

Fresh Fusilli Pasta Salad in Lemony Parmesan Dressing

fresh fusilli pasta salad in lemony parmesan dressing with fresh peas and bacon at a picnic

Summer pasta salads are a simple way to enjoy the season’s freshest veggies and ingredients.

Ingredients

  • 1 lb. Fresh Fusilli
  • 1/2 c. mayonaise
  • 3 tbsp. lemon juice
  • 1/4 c. Parmesan
  • 1 clove garlic
  • 1/2 c. peas
  • 1/2 c. diced, cooked bacon
  • Salt and pepper to taste

How to Make It

  1. Cook fusilli, allow pasta to cool. 
  2. For the dressing– Combine mayonnaise, lemon juice and zest, finely chopped garlic, and finely grated parmesan cheese.
  3. Once combined, toss cooled and cooked fusilli in dressing.
  4. Fold in peas and diced bacon.
  5. Serve chilled topped with parmesan cheese.  

Servings: 4


Pairing suggestions:

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