We want to make your business thrive and be prosperous.
Here’s some innovative ways to use Cucina Della Cucina Ravioli & Pasta to create success.
Shown as an Entrée: Hawaiian Purple Sweet Potato with Fresh Ginger & Coconut Ravioli in a South Asian Cream Sauce, with Roasted Red Snapper and a fresh lychee and pea shoot salad.
“Unbelievable product… we sell out every special. Thank-you so much for such an outstanding product.”
Makes such a fabulous presentation with Sashimi.
Japanese Pumpkin Ravioli with braised Swiss chard, brunoise of roasted butternut squash, Brown Butter Sage Sauce, and shaved Parmesan cheese.
Maine Lobster with Cognac & Brown Butter Ravioli with caramelized onions, peas, Colorado sweet corn and mint.
Sweet Corn/Polenta Ravioli Wild Mushroom Ragout with Sweet Corn/Polenta Ravioli – Entrée Six pieces of Sweet Corn/Polenta Ravioli- cooked and sautéed in roasted garlic, butter & pinch of fresh minced chives One cup wild mushroom ragout (4 oz. oyster mushroom, 1 sprig thyme, 2 large shallots diced, 3 clove minced garlic, 4 oz. white wine, 2…
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Sweet Corn/Polenta Ravioli Sweet Corn/Polenta Ravioli with summer tomato ratatouille topped with the fine olive oil. If you want to create this yourself: Sweet Corn/Polenta Ravioli Ingredients 6 Sweet Corn/Polenta Ravioli 6 each pearl onion peeled/split 2 cloves garlic smashed/chopped 4 oz. medium diced eggplant 3 oz. tiny sweet peppers peeled/seeded and diced 4 oz. medium…
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Sweet Corn/Polenta Ravioli featured as a Fall Harvest Ravioli with grilled fall vegetables, zucchini, yellow squash, red and yellow bell pepper, red onion and asparagus and a coulis of asparagus, roasted red bell pepper and sweet corn.
Squid Ink Linguine with Rock Shrimp, Cauliflower, Chili, Garlic & White Wine.
Panko Crusted Portobello Mushroom with Porcini Ravioli Basic Breading Station with seasoned Flour, Egg Wash and Panko bread crumbs & parsley: 4 Portobello Mushroom Ravioli3 oz. Fresh Aioli (1 cup EVOO, 1 clove garlic, 2 egg yolk, juice of one lemon, 1 tsp. truffle oil S&P)½ tsp. Chive Oil (1 cup chopped chives, ½ cup…
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Pappardelle Pasta tossed in a Chicken Bolognese with White Asparagus, Chinese Broccoli, Asiago Cheese, and garnished with Micro Tahoon Cress. Delicious!
Potato Parmesan Gnocchi served with Braised Colorado Lamb Osso Bucco, grilled eggplant, olives and tomato.
Shown as an appetizer, Spaghetti Pasta tossed in Pesto Sauce accompanied by organic Marinara Sauce, grilled baby zucchini, paprika encrusted Feta and summer julienne vegetables.
Maine Lobster & Cognac with Brown Butter Ravioli on top of Cognac Cream Sauce. Topped with micro greens.
Maine Lobster with Cognac & Brown Butter Ravioli in a bed of Sun-Dried Tomato Marinara Sauce topped with popcorn shoot. Featured as a Small Plate.
Two flavors of ravioli side by side, Wagyu Beef with Black Truffles and Portobello Mushroom with Porcini served with a Demi Glacé Sauce.
Vegetable Mélange Ravioli lightly poached served on top of an heirloom Pomodorina Sauce with Goat Cheese and Chilean cherry tomatoes.
Portobello-Porcini Ravioli with Hickory Roasted Root Vegetable Puree, Lobster Mushrooms, Candied Figs and Extra Virgin Olive Oil and Aged Balsamic.
Rectangle Plate: Portobello-Porcini Ravioli with Apples, Carrots, Parsnips and Caramelized Shallot-Soy Emulsion.
Braised Mushroom and Spinach Ravioli (Vegan) with Vegetable Ragout in a Sauce Featuring Fresh Garlic, Fresh Herbs and Organic Heirloom Tomatoes.
Sweet pea lemon zest and tarragon ravioli in a pool of saffron vegetable coulis, grilled zucchini wrapped spring vegetables and edible flowers.
Toasted Meyer Lemon Ravioli in Brown Butter with Arugula Salad.
Cheese tortellini with blackened shrimp, grilled asparagus, wild arugula and Feta cheese.
Image Credits: Sam Poirier
Spinach Tortellini with Vegetable à la Nage, green asparagus, tomatoes, white corn, and goat cheese.
Image Credits: Sam Poirier
Fried Sweet & Savory Pear Mascarpone Ravioli with Duck Confit, prosciutto, mixed greens and finished with pesto.
Image Credits: Sam Poirier
Gorgonzola with walnuts & endive salad, gorganzola crumble, spicy walnuts & endive
