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  So, you now have your Aiello Pasta, delivered fresh from the factory!!
Here's some authentic Italian recipes, right from "La Cucina de Aiello!" Each recipe has been created to bring out the unique flavor in each of our products. Do you have a special recipe that you've created with our food? Send it along to us and we'll review it and possibly post it here on our recipe page with full credits to you. "Simply" A Favorite of Davide's There's nothing quite like a recipe that combines the flavor of pumpkins and cheese to give you an incredibly unique and delightful dish! Boil Ravioli according to directions on package. Drain, reserving 2 tablespoons of water. Put Ravioli, butter, and water back into pan over a very low heat. Mix with a wooden spoon until butter is melted. Add Parmesan Cheese and season with black pepper. Toss and serve. Back to top Isabella's "Not so Secret Anymore" Walnut & Marscapone Cream Sauce Yet another way to enjoy the seasonal taste of our famous Pumpkin Ravioli. Just add walnuts and Marscapone Cheese! Put cream and nuts in a large saucepan on high heat for 5-7 minutes. Strain nuts (if desired) and add mascarpone cheese to cream. Stir until a smooth texture is achieved. Add cooked ravioli to sauce and serve. Back to top Rosanna's Pink Lobster Sauce New Englanders love their lobster!! When Lobster Ravioli isn't enough, what do you do? You add more lobster, of course!! Our Lobster Sauce is a must for those who just can't get enough!! In a large skillet over low heat, warm olive oil. Add garlic and sauté until translucent. Add lobster meat and cook until it loses its color. Add wine and let evaporate. Add cream and let come to a boil (about 1 minute). Add tomato's and let simmer over low heat for 5 minutes. Add salt and pepper to taste. Serve over ravioli. Back to top Lino's Lemon Butter Sauce Add some 'Zing" to your Lobster Ravioli with this savory lemon butter sauce. Lemon lovers - this one's for you!! In a skillet over low heat, warm butter and olive oil. Add the lemon zest, chives, parsley, and cooked ravioli. Heat gently, stirring with wooden spoon to coat the ravioli on all sides with the butter mixture. Add Salt & Pepper. Add lemon juice, stir well and serve. Back to top Stefania's Lobster Ravioli with Shrimp & Broccoli Seafood delight!! Create this four star, restauant style entree in your kitchen tonight! In a large skillet over low heat, warm olive oil. Add garlic and sauté, stirring frequently until translucent. Add broccoli, cover and cook, stirring occasionally, until tender (about 5 minutes). Raise heat to medium, add shrimp and sauté for 2 minutes. Add wine and season with salt and pepper. Cook for 2 minutes longer. Remove skillet from heat and set aside. Cook and drain ravioli. Transfer to skillet with shrimp and broccoli. Place pan over medium heat and add parsley. Cook, stirring gently for 2 minutes. Back to top Pasquale's Cavatelli Carbonara This traditional Italian Pasta, mixed with Pancetta (Italian bacon cured in salt and spices and then air-dried) and Romano Cheese, will serve up a splendid smile for your dinner party. Warm olive oil in a skillet. Add pancetta and cook until lightly brown. Cook and strain cavatelli. Place cooked cavatelli back into pot and immediately add eggs, pancetta, romano cheese and black pepper. Stir with a wooden spoon until eggs and cheese have dissipated. Add salt to taste and serve. Back to top Rosina's Tortellini Alla Panna Instead of tomato sauce, Try adding this creamy blend of Reggiano Parmesan Cheese and Prosciutto di Parma to Alfredo's Meat Tortellini!! Melt butter in a large skillet. Add prosciutto and cook until lightly brown. Add heavy cream and let simmer. Add cooked tortellini, parmesan, and black pepper to the heavy cream mixture in the skillet and heat until cream begins to bubble. Serve and enjoy. Back to top Paulo's Mushroom Sauce In a frying pan with low heat, saute mushrooms, garlic and olive oil together until mushrooms are brown. Next, add crushed peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes. Back to top Giovanni's Bolognese Sauce In a frying pan with low heat, melt butter and add some finely chopped onions and hamburg and cook until brown. Then add whole peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes. Back to top |
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