In the Kitchen with Sigona’s Featuring: Locally-made, Fresh Saporito Ravioli

Fresh Saporito Ravioli with Sigona’s Old World Marinara

It’s just minutes needed to make this meal, and you already know how good it is. Enjoy! Serves 2 to 4.

Ravioli IMG_9630_sm_360pxWhat you need:

  • 1 package Saporito Fresh Three-Cheese Ravioli
  • 1 jar of Sigona’s Old World Marinara
  • Parmigiano-Reggiano cheese, freshly grated
  • Fresh basil, chiffonade, optional

Directions: Cook ravioli according to package directions. Meanwhile, warm the marinara in a medium soup pot.

Drain ravioli, plate and top with marinara. Sprinkle with grated cheese and a bit of chiffonade basil.


Fresh Saporito Ravioli with Sage Butter & Toasted Walnuts

This recipe is simple, yet elegant; the sage adds a perfect fresh and earthy flavor to the ravioli, and the walnuts are the icing on the cake. Recipe courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Serves 2 to 4.

ravioli sage walnuts_saporito2Ingredients:

  • 1 package Saporito’s Fresh Three-Cheese Ravioli
  • 8 oz. Plugra European Style Unsalted Butter
  • 1/2 cup toasted walnut pieces (or toasted hazelnut pieces)
  • 1/3 cup sliced fresh sage leaves
  • Kosher salt and freshly ground black pepper, to taste
  • Parmigiano-Reggiano cheese, freshly grated

Directions: Cook ravioli according to package directions. Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.

When the sage begins to give off its aroma and slightly crisps up, add the nuts. To serve, add the ravioli into the hot skillet with the brown butter mixture. Remove and serve on a warm platter and top with Parmigiano-Reggiano.

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