Ingredients:
1 16 oz package Portobello and Grilled Onion Ravioli
3 oz. + 2 tablespoons olive oil
5 cups eggplant, peeled and diced
2 medium onions, chopped
3 cups zucchini, sliced
2 cups green peppers, diced
3 cups Roma tomatoes, sliced
5 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
Cook ravioli according to package directions. Drain and toss with two tablespoons olive oil. Set aside. Heat remaining olive oil over a medium heat in a large skillet. Saute eggplant for two minutes, stirring constantly. Add onions and a pinch of salt. Add zucchini, peppers and saute. Add tomatoes, garlic, parsley, and remaining salt and pepper. Turn heat down to a simmer and heat a couple of minutes more. Serves 6-8.

Ingredients:
1 16oz package of Putney Pasta Whole Wheat Spinach and Cheese Ravioli
1 lb. carrots, peeled and cut into matchsticks
1/4 cup olive oil
1 cup unsalted cashews, coarsely chopped
1 bunch scallions

Sauce:
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1/4 cup Dijon mustard
2 1/2 tablespoons lemon juice
2 1/2 tablespoons dried tarragon
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons Vermont maple syrup

Directions:
Steam carrots intil just tender. Rinse in cold water and set aside. Prepare ravioli according to package directions. For the sauce, in a skillet saute garlic in 1/3 cup olive oil until golden. Wisk in remaining ingredients of the sauce and simmer, uncovered, for 10 minutes, stirring occasionally. In large frying pan or wok lightly toast cashews in 1/4 cup olive oil. Add carrots, ravioli and sauce. Simmer 5 minutes. Stir in scallions. Remove from heat. Serves 4-6.

Ingredients:
1 pkg Putney Pasta Cheese Tortellini
1 25 oz. jar sauce (Marinara, Alfredo or an 8 oz. container of Pesto)
8 to 10 oz frozen broccoli florets
4 oz grated mozzarella
1/3 cup grated Parmesan

Directions:
Cook the Tortellini following the instructions on the package. Drain. Transfer to baking dish/casserole. Add your choice of jarred sauce (marinara, pesto or Alfredo). Add 8 to 10 oz of frozen brocolli florets. Mix well. Sprinkle 4 oz of grated mozzarella and 1/3 cup grated parmesan over the top of the dish. Cover with aluminum foil. Bake for 15 minutes in a preheated 350 degree oven. Uncover. Bake an additional 5 minutes until the top begins to brown. Allow to stand for 5 minutes before serving with a green salad.

1 – 9 oz. package Putney Sun-dried Tomato Tortelloni
¼ cup olive oil
2 tbsp. shallots, minced
1 oz. vodka, pepper style
1 cup red peppers, roasted, medium dice
¼ cup vegetable stock
1 tsp. cayenne pepper
1 tsp. black pepper
2 sprigs fresh basil for garnish

Cook tortelloni according to package directions, drain and set aside. In a medium sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Sauté shallots until cooked through and translucent. Deglaze pan with vodka, reduce until almost dry, this will cook most of the alcohol off. Add remaining olive oil and all the peppers. Add vegetable stock as needed to achieve desired consistency. Heat through. Add ravioli and heat through. Place on warmed plates or shallow bowls with fresh basil garnish. Serves 2-3.

Ingredients:
1 – 9 oz. package Putney Pasta Quattro Formaggio Ravioli
2 tbsp. olive oil, extra virgin
1 garlic clove, minced
4 oz. spinach, fresh or frozen, chopped
¼ cup chicken or vegetable stock
1 tbsp. Pesto Sauce
½ red bell pepper, diced for garnish
Salt and pepper, to taste

Directions:
Cook ravioli according to package directions, drain and set aside. In a sauté pan or sauce pan large enough to hold all ingredients, heat olive oil over medium-high heat. Add minced garlic to pan and sauté for a only a few seconds, do not brown garlic. Add spinach and sauté for a minute or 2 (if using fresh spinach, sauté until slightly wilted, if frozen sauté until heated through). Add stock and pesto sauce. Bring to boil, reduce to simmer. Add ravioli to pan, cook for approx. 2 minutes. Adjust seasoning with salt and pepper, serve in warmed soup plates or shallow bowls with diced red pepper garnish. Serves 2-3.

2 – 9 oz. packages Putney Pasta Butternut Squash & Vt Maple Syrup Ravioli
4 tbsp. butter
2 apples, sliced with skins
2 pears, sliced with skins
1 bunch fresh mint
1 pint rum raisin ice cream
½ cup medium walnut pieces
½ tsp. cinnamon
¼ tsp. nutmeg

Cook ravioli according to package directions, drain and set aside. Place sauté pan or sauce pan over medium heat and melt butter. Add apples, pears, cinnamon, and nutmeg and sauté until cooked through, 3-5 minutes. Add walnuts and ravioli and heat through. Place on plates or in shallow bowls, garnish with fresh mint and rum raisin ice cream. Serves 4-6.

1 – 1 lb. package Putney Pasta Cheese Ravioli
1 – 10 oz. package Alfredo Sauce, thawed
2 tbsp. crumbled bleu cheese
6 oz. white port wine
1 tbsp. walnut pieces
1 tbsp. parsley, chopped

In a saucepan, bring port wine to a boil and let it reduce by 50%. Lower heat; add Alfredo sauce and bleu cheese, stirring often. Cook ravioli according to package directions. Drain pasta and transfer to a bowl. Gently toss with sauce and garnish with chopped parsley and walnuts. Serves 4 as an entrée or 6 as an appetizer.

1 – 1 lb. package Putney Pasta Cheese Tortellini
2 cups eggplant, diced small
6 garlic cloves, chopped
¼ cup golden raisins, plumped in water and drained
1 pt. cherry tomatoes, halved
1 tbsp. olive oil
¼ cup fresh parsley, chopped
2 tbsp. Balsamic vinegar
2 tsp. honey
1 bunch scallions, thinly sliced
½ tsp. salt
Coarse ground black pepper to taste

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. In a large bowl toss eggplant with olive oil and garlic. Transfer to a covered baking dish and bake for 30 minutes in a preheated 400º oven. Eggplant and garlic should be very soft and lightly browned. Allow to cool to room temperature. Lightly mash eggplant and garlic mixture. Mix in raisins, parsley, Balsamic vinegar, honey, salt and pepper. Toss eggplant mixture with pasta. Add cherry tomatoes and scallions. Adjust salt and pepper to taste and serve. Serves 6-8.

2 – 9 oz. packages Putney Pasta Tri-color Cheese Tortellini
6 garlic cloves, minced
2 tbsp. unsalted butter
2 tsp. olive oil
2 cups broccoli florets, blanched
2 tbsp. fresh parsley, chopped
1 tsp. poppy seeds (optional)
1 ½ Tbsp. Parmesan cheese, grated
Fresh ground black pepper to taste
½ lemon

Cook tortellini according to package directions. In a large skillet, lightly brown garlic in olive oil. Add blanched broccoli, butter and poppy seeds. Toss lightly. Add cooked agnolotti and combine over medium heat for 1 minute. Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and a squeeze of lemon. Serve immediately. Serves 4-6 as an entree or 6-8 as an appetizer.

2 – 9 oz. packages Putney Pasta Spinach and Feta Ravioli
6 garlic cloves, minced
¼ cup olive oil
1 ½ cups broccoli florets, blanched
1 ½ cups cauliflower florets, blanched
1 cup white beans, cooked
2 oz. sun-dried tomatoes, oil-packed, julienned
2 bunches arugula leaves
1 tbsp. Romano cheese, grated
2 tbsp. balsamic vinegar
Course ground black pepper to taste

Cook ravioli according to package directions. In a large skillet, heat olive oil. Add garlic and cook over medium heat until lightly toasted. Add blanched broccoli, cauliflower, cooked white beans and sun-dried tomatoes. Sauté 3-4 minutes. Toss with cooked ravioli, arugula leaves and balsamic vinegar. Top with grated Romano cheese and ground black pepper. For variety, add fresh grilled chicken or shrimp. Serves 6-8.