2 – 9 oz. packages Putney Pasta Spinach & Feta Ravioli
1 green pepper, julienned
2 baskets cherry tomatoes
1 – 8 oz. can Greek olives, drained & rinsed
1 cup sliced onions
½ lb. Feta cheese, cubed

Dressing:
1 1/3 cups olive oil
6 Tbsp. red wine vinegar
1 Tbsp. dried basil
¼ tsp. dried oregano
4 Tbsp. chopped scallions
4 Tbsp. grated Parmesan cheese
salt and pepper to taste

Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients in a large bowl and gently toss with the dressing. Chill. Serves 6-8.

2 – 9 oz. packages Putney Pasta Spinach Mozzarella and Walnut Tortellini
2 cups asparagus tips and pieces, cut diagonally in ¾
inch lengths and blanched
1 ½ cups large walnut pieces
1 – 10 oz. bag fresh spinach

Dressing:
½ cup olive oil
2 tbsp. lemon juice
2 minced cloves garlic
2 tbsp. rice vinegar
¼ cup Vt. maple syrup
Salt & white pepper to taste

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine pasta with remaining ingredients and toss with dressing. Serve on a bed of fresh spinach. Serves 4-6.

1 – 1 lb. package Putney Pasta Cheese Tortellini
1 – 9 oz. package Putney Pasta Sun-Dried Tomato Tortelloni
1 – 6 oz. package Putney Pasta Passionate Pesto Sauce, thawed
½ cup frozen baby peas, thawed
1 red bell pepper, julienned
2 tbsp. pine nuts, toasted
1 tbsp. Romano cheese, grated

Cook tortelloni according to package directions, drain and rinse thoroughly under cold water. Place pine nuts in a small skillet over medium heat with no oil. Stir until lightly browned. Toss tortelloni with Pesto Sauce and peas. Garnish with pine nuts, red peppers and Romano cheese. Serve with crusty baguettes or grilled sourdough bread. Serves 4-6.

1 – 9 oz. package Putney Pasta Pecorino, Romano, Parmesan & Ricotta Tri-Color Tortellini
1 – 6.5 oz. can water-packed tuna, drained
2 celery ribs, sliced
1 tbsp. fresh lemon juice
¼ Bermuda onion, diced
¼ tsp. celery salt
¼ medium green pepper, diced
1 carrot, shredded
1 tbsp. fresh parsley, chopped
½ medium red pepper, diced
Salt & pepper to taste
2/3 cup mayonnaise
¼ cup plain yogurt

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. Combine all ingredients. Adjust salt and pepper to taste. Serve well chilled. Serves 3-4.

2 – 9 oz. packages Putney Pasta Black Bean & Habañero Ravioli
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 medium yellow onion, diced
2-3 jalapeño peppers, chopped
1 basket cherry tomatoes, halved
1 small can yellow corn, drained
1 small can kidney beans, drained & rinsed
1 small can black beans, drained & rinsed

Dressing:
3 tbsp. garlic, minced
¼ cup fresh cilantro, minced
½ cup lemon juice
¾ cup olive or salad oil
1 tbsp. cumin

Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine with remaining ingredients, toss with the dressing and chill, if desired, before serving. Serves 6-8.

2-9 oz. Putney Pasta Quattro Formaggio Ravioli
1 cantaloupe, cubed or balled with melon baller
1 honeydew, cubed or balled with melon baller
2 cups seedless green grapes, whole
2 cups seedless red grapes, whole
2 apples, cubed
1 basket fresh strawberries, halved
4 kiwi fruit, peeled and sliced

Dressing:
½ cup Vermont maple syrup
¼ cup orange juice

Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine all the ingredients and toss with the dressing. Let chill for at least one hour before serving. Garnish with strawberries or top with yogurt and granola. Serves 6-8.

2 – 9 oz. packages Putney Pasta Fresh Mushroom & Imported Gruyere Tortellini
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 ½ cups snow peas, blanched
1 cup scallions, chopped

Dressing:
¾ cup olive oil
1/3 cup rice vinegar
¼ cup teriyaki glaze
¼ cup soy sauce or tamari
fresh minced garlic & ginger root to taste
sesame oil to taste

Cook tortellini according to package directions. Drain and rinse thoroughly under cold water. Combine all ingredients and toss with dressing. Serves 6-8.