013Ravioli trufflewith mushroom and truffle creamy sauce
Vegan Ravioli Porcini mushroom with Vegan Bolognese and mushroom
Ingredients
One packet of I Pastai Vegan Raviolo Porcini Mushroom 300g
One packet of I Pastai Vegan Bolognese sauce 240g
50g of sliced Mushroom mixed
1 spoons of extra virgin olive oil
2 garlic cloves
20g parsley chopped
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic, the sliced mushroom with the oil. Add the full packet of i Pastai vegan bolognese sauce and bring to heat.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently adding the chopped parsley and serve.
Buon Appetito!
Vegan Ravioli pumpkin with vegan basil pesto, fresh zucchini flower
Ingredients
One packet of I Pastai vegan ravioli pumpkin 300g
One packet of I Pastai vegan basil pesto sauce 200g
4 baby zucchini with flower
Extra virgin olive oil
1 clove of garlic
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic, the sliced baby zucchi and the flower with the olive oil.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Toss gently, remove from the fire and add 100g of Vegan Basil Pesto stir gently and serve
(you can use the remaining pesto to dress a tomato bruschetta for your antipasto)
Buon Appetito!
Vegan Ravioli spinach with vegan Ratatouille sauce
Ingredients
One packet of I Pastai vegan Ravioli spinach 300g
One packet of I Pastai vegan Ratatouille sauce 240g
5 leaves of basil
Extra virgin olive oil
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, pour the Vegan ratatouille sauce and bring to heat.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently and add the Basil, serve and drizzle with some extra virgin olive oil.
Buon Appetito!
Raviolo Porcini Mushroom & Beef with Mushroom sauce & Peas
Ingredients
One packet of I Pastai Raviolo Porcini Mushroom & beef 300g
One packet of I Pastai Mushroom & truffle sauce 240g
50g of steamed peas
30g of sliced Mushroom mixed
1 spoons of extra virgin olive oil
2 garlic cloves
20g parsley chopped
20g butter
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic with butter and oil, add the sliced mushroom and the peas, then add a full packet of i Pastai Mushroom & truffle sauce and bring to heat.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently, adding the chopped parsley and serve.
Buon Appetito!
One packet of I Pastai Ravioli Spinach & Parmigiano Reggiano 300g
100g fresh cherry tomatoes
4 fresh sage leaves
2 cloves of garlic
24 months aged Parmigiano Reggiano
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic with the butter, then add the sage leaves sliced and the cherry tomatoes halves and cook for few minutes
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Toss gently and serve, add parmesan, and cracked pepper.
Buon Appetito!
Saccottini al prosciutto with asparagus and creamy mushroom sauce
Ingredients
One packet of I pastai Fagottini al prosciutto 420g
One bunch of steamed asparagus
100g of sliced mushroom
200ml of fresh cream
2 spoons of extra virgin olive oil
2 garlic cloves
20g chopped parsley
Grated parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic and the sliced mushrooms with oil, add the chopped pre-steamed asparagus, then add the cream sauce and bring to the heat.
03Boil the Saccottini for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently while adding the parsley, serve and add grated parmesan to your liking.
Buon Appetito!
Tortellone Wagyu beef in rich Bolognese Sauce
Ingredients
One packet of I Pastai Tortellone Wagyu beef 500g
One packet of I Pastai Bolognese sauce 420g
20g parsley chopped
Grated parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off carrots, celery and onion with some oil,then add the bolognese sauce and bring to good heat.
03Boil the Tortellone for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently, add the parsley and the grated parmesan to your liking.
Buon Appetito!
Tortellino Emiliano with carbonara sauce and fried zucchini
Ingredients
One packet of I Pastai Tortellino Emiliano 500g
One packet of I Pastai Carbonara sauce 420g
One large zucchini
2 spoons of extra virgin olive oil
2 garlic cloves
20g parsley chopped
Grated parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, the previously sliced zucchini with the oil.
03Add the carbonara sauce and bring to good heat.
04Boil the Tortellini for the time indicated on the pack.
05When ready, drain the pasta and add it to the sauce.
06Stir gently while adding the parsley, serve and add grated parmesan to your liking.
Buon Appetito!
Tortellini di pollo with creamy pesto and cherry tomatoes
Ingredients
One packet of I Pastai Tortellini di Pollo 500g
One packet of I pastai fresh basil pesto
300 ml of fresh cream
200g fresh cherry tomatoes
5 leaves of fresh basil
2 spoon Extra virgin oil
1 fresh garlic clove
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, the sliced cherry tomatoes with the oil.
03Boil the Tortellini for the time indicated on the pack.
04When ready, drain the pasta and add it to the cherry tomato sauce.
05Stir gently adding the cream and basil pesto to your liking, serve and add some grated parmesan.
Buon Appetito!
Quadrati al formaggio with pistacio and garden vegetables
Ingredients
One packet of I Pastai Quadrati al formaggio 500g
One packet of I pastai fresh basil pesto 20g Pistacio crushed
A choice of zucchini, egglents, capsicum, asparagus from your garden
5 Basil leaves
2 Lemon zest
2 spoon EVOO
1 fresh garlic clove
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, and the sliced fresh vegetable.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the vegetable mix.
05Stir gently adding chopped basil and lemon zest, serve and garnish the plate with pistachio and basil pesto to your liking.
Buon Appetito!
Raviolo verde spinach & ricotta with Napoletana sauce
Ingredients
One packet of I Pastai Raviolo verde 500g
One packet of I Pastai Napoletana sauce 420g
150 g of cherry or grape tomatoes
5 large leaves of fresh basil
2 spoons of extra virgin olive oil
2 fresh garlic cloves
Shaved or grated parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, with the oil,Cherry tomato sliced in half and cook on high flame for 5 minutes.
03Add I Pastai Napoletana sauce and bring to heat.
04Boil the Ravioli for the time indicated on the pack.
05When ready, drain the pasta and add it to the sauce, add chopped basil, serve ,then add parmesan grated and a drizzle of oil.
Buon Appetito!
Raviolacci di zucca with burnt butter and sage
Ingredients
One packet of I Pastai Raviolacci di zucca 500g
150 gr fresh butter
10-12 sage leaves fresh
Cracked pepper
2 fresh garlic cloves
Shaved almonds and parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, with the butter, then add sage leaves and sliced almonds.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the butter and sage.
05Toss gently and serve, add parmesan, cracked pepper and drizzle with burnt butter.
Buon Appetito!
Ravioli truffle with mushroom and truffle creamy sauce
Ingredients
One packet of I Pastai Ravioli al tartufo 500g
One packet of I Pastai Mushroom & truffle sauce 420g
One bunch of fresh asparagus
100g of mixed Mushroom
2 spoons of extra virgin olive oil
2 fresh garlic cloves
20g chopped parsley
20g butter
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan fry off garlic, sliced asparagus and sliced fresh mushroom with oil and butter.
03Add the full packet of i Pastai Mushroom & truffle sauce and stir to boil.
04Boil the Ravioli for the time indicated on the pack.
05When ready, drain the pasta and add it to the sauce, stir gently adding the chopped parsley and serve.
Buon Appetito!
01Caserecce Chickpea vegan style
02Baked Cannelloni with ricotta and greens
03Pappardelle with Prawns and chilli tomato sauce
04Linguine with Asparagus and Carbonara sauce
05Tagliatelle with Bolognese sauce and herbs butter
06Vegan Gnocchi di zucca with fried zucchini, eggplants, and Basil pesto
07Gnocchi di Patate with Napoletana Sauce
Caserecce Chickpea vegan style
Ingredients
One packet of I Pastai fresh Caserecce 250g
200g of peeled and cubed sweet potato
100 g of capsicum cubed
100g of Cherry tomato sliced in half
2 spoons of Extra virgin olive oil
1 clove of garlic
80g of Vegan feta cheese
Fresh herbs (parsley and Basil roughly chopped)
Cracked pepper
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, stir fry your vegetables with oil and garlic.
03Boil the Caserecce for the time indicated on the pack.
04When ready, drain the pasta and add it to the
Pan, sprinkle with fresh herbs and serve and top with crushed feta.
05Add some cracked pepper and a drizzle of oil.
Buon Appetito!
Baked Cannelloni ricotta and greens
Ingredients
One packet of I Pastai Fresh Lasagna 300g
One packet of I Pastai Napoletana sauce
30g butter
1 clove of garlic
Fresh spinach and Tuscan cabbage (washed and chopped)
400g ricotta cheese
40g Grated parmesan
Grated nutmeg and cracked pepper
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02Boil the Lasagna sheets for the time indicated on the pack, and cool them down in a bowl with water and ice.
03In a pan, fry off garlic and the greens with butter, add a scoop of boiling water to help cooking and keep aside.
04In a bowl mix ricotta, parmesan, cooked greens, salt, pepper and nutmeg to taste.
05Drain and dry the pasta sheets, pipe the filling on top and roll them out forming the cannelloni, then lay them in a baking tray coated with Butter.
06Top up with Napoletana sauce from I pastai, the grated cheese on top, and a drizzle of oil.
07Bake for 15-20 minutes on 170-180 degrees.
Serve and Enjoy.
Buon Appetito!
Pappardelle with Prawns and chilli tomato sauce
Ingredients
One packet of I Pastai Fresh Pappardelle 300g
150g sliced Cherry tomatoes
12 peeled prawns
Extra virgin olive oil
1 clove of garlic
Chopped parsley & chopped chilli (to your liking)
20g butter
3 leaves of fresh basil
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic and chilli with the butter, add the Prawns, rosate them for a minute or two, then add the cherry tomatoes and cook for 3 to 4 minutes
03Boil the Pappardelle for the time indicated on the pack.
04When ready, drain the pasta and add it to the Sauce, toss gently, add all fresh herbs and a drizzle of oil, then serve.
(add a small quantity of cooking water from the pasta to help cooked the cherry tomato and create that velvety creamy sauce )
Buon Appetito!
Linguine with Asparagus and Carbonara sauce
Ingredients
One packet of I Pastai Fresh Linguine 300g
One packet of I Pastai Carbonara sauce
8 sliced asparagus
30g butter
1 clove of garlic
Chopped parsley
Cracked pepper
Parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic with butter, add the sliced asparagus and cook for 3-4 min, then add 200g of carbonara sauce and bring to heat.
03Boil the Tagliatelle for the time indicated on the pack.
04When ready, drain the pasta and add it to the Sauce, toss gently and serve.
05Add parmesan, cracked pepper to your liking
Buon Appetito!
Tagliatelle with Bolognese sauce and herbs butter
Ingredients
One packet of I Pastai Fresh Tagliatelle 300g
One packet of I Pastai Bolognese Sauce
Rosemary and Thyme
30g butter
1 clove of garlic
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic with the butter, add the herbs and gently fry for 30 sec.
add 200g of bolognese sauce and bring to heat .
03Boil the Tagliatelle for the time indicated on the pack.
04When ready, drain the pasta and add it to the Sauce, toss gently and serve.
05Add parmesan, and some cracked pepper to your liking.
Buon Appetito!
Vegan Gnocchi di zucca with fried zucchini, eggplants, and Basil pesto
Ingredients
One packet of I Pastai Vegan Gnocchi di Zucca 500g
One packet of I pastai Vegan Pesto sauce 200g
100g of sliced zucchini
100g of Eggplant cut is small cubes
2 spoon of extra virgin olive oil
2 garlic cloves
4 fresh basil leaves
Parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic with oil, then add the diced zucchini, eggplants and cook for 4 to 5 minutes.
03Boil the Gnocchi for the time indicated on the pack.
04When ready, drain the pasta and add it to the cooked vegetables and toss gently.
05Serve and add the sliced basil, shaved parmesan and a drizzle of the vegan pesto.
Buon Appetito!
Gnocchi di Patate with Napoletana Sauce
Ingredients
One packet of I Pastai Vegan Gnocchi di Patate 500g
One packet of I Pastai Napoletana sauce 420g
150g of sliced Cherry tomatoes
1 spoon of extra virgin olive oil
2 garlic cloves
3 fresh basil leaves
Parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic with the oil, add the half sliced cherry tomato and cook on high for 4 minutes.
03Add the Napoletana sauce from I pastai and cook for a few minutes.
04Boil the Gnocchi for the time indicated on the pack.
05When ready, drain the pasta and add it to the sauce.
06Serve and add the sliced basil and grated parmesan.
Buon Appetito!
01Caserecce Chickpea vegan style
02Vegan Gnocchi di zucca with fried zucchini, eggplants, and Basil pesto
03Vegan Ravioli Porcini mushroom with Vegan Bolognese and mushroom
04Vegan Ravioli pumpkin with basil pesto, fresh zucchini flower
05Vegan Ravioli spinach with vegan Ratatouille sauce
Caserecce Chickpea vegan style
Ingredients
One packet of I Pastai fresh Caserecce 250g
200g of peeled and cubed sweet potato
100 g of capsicum cubed
100g of Cherry tomato sliced in half
2 spoons of Extra virgin olive oil
1 clove of garlic
80g of Vegan feta cheese
Fresh herbs (parsley and Basil roughly chopped)
Cracked pepper
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, stir fry your vegetables with oil and garlic.
03Boil the Caserecce for the time indicated on the pack.
04When ready, drain the pasta and add it to the
Pan, sprinkle with fresh herbs and serve and top with crushed feta.
05Add some cracked pepper and a drizzle of oil.
Buon Appetito!
Vegan Gnocchi di zucca with fried zucchini, eggplants, and Basil pesto
Ingredients
One packet of I Pastai Vegan Gnocchi di Zucca 500g
One packet of I pastai Vegan Pesto sauce 200g
100g of sliced zucchini
100g of Eggplant cut is small cubes
2 spoon of extra virgin olive oil
2 garlic cloves
4 fresh basil leaves
Parmesan
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic with oil, then add the diced zucchini, eggplants and cook for 4 to 5 minutes.
03Boil the Gnocchi for the time indicated on the pack.
04When ready, drain the pasta and add it to the cooked vegetables and toss gently.
05Serve and add the sliced basil, shaved parmesan and a drizzle of the vegan pesto.
Buon Appetito!
Vegan Ravioli Porcini mushroom with Vegan Bolognese and mushroom
Ingredients
One packet of I Pastai Vegan Raviolo Porcini Mushroom 300g
One packet of I Pastai Vegan Bolognese sauce 240g
50g of sliced Mushroom mixed
1 spoons of extra virgin olive oil
2 garlic cloves
20g parsley chopped
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic, the sliced mushroom with the oil. Add the full packet of i Pastai vegan bolognese sauce and bring to heat.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently adding the chopped parsley and serve.
Buon Appetito!
Vegan Ravioli pumpkin with vegan basil pesto, fresh zucchini flower
Ingredients
One packet of I Pastai vegan ravioli pumpkin 300g
One packet of I Pastai vegan basil pesto sauce 200g
4 baby zucchini with flower
Extra virgin olive oil
1 clove of garlic
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic, the sliced baby zucchi and the flower with the olive oil.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Toss gently, remove from the fire and add 100g of Vegan Basil Pesto stir gently and serve
(you can use the remaining pesto to dress a tomato bruschetta for your antipasto)
Buon Appetito!
Vegan Ravioli spinach with vegan Ratatouille sauce
Ingredients
One packet of I Pastai vegan Ravioli spinach 300g
One packet of I Pastai vegan Ratatouille sauce 240g
5 leaves of basil
Extra virgin olive oil
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, pour the Vegan ratatouille sauce and bring to heat.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Stir gently and add the Basil, serve and drizzle with some extra virgin olive oil.
Buon Appetito!
