Believe it or not, even I take shortcuts cooking. I know it might seem like I always make everything from super scratch, but when I am not cooking for the blog I definitely go an easier route sometimes. When Buitoni came to me asking to make simple yet delicious recipes for their new ravioli varieties, I was happy to join in the fun. I was honestly a little confused as to why they were marketing a squash ravioli in July, but I went with it and made a summery pasta salad with their chicken marsala ravioli, and a fall brussel sprout dish with their squash variety. While the chicken ravioli was just "ok" in my personal opinion, I was surprised at how much I really loved the squash ravioli. They have little crumbles of amaretti cookies mixed in to the filling that added the perfect sweet and salty flavor to the creamy brussel sprout and chorizo sauce.
The ravioli varieties.
Two roasted red peppers are the start of the pasta salad.
All good stuff!Just toss the ravioli in here and you're done.
I actually found myself happy to have some brussel sprouts after not eating them for a few months at least.
Chorizo could make anything taste good!
Brown up the sprouts in the chorizo juice.
Some cream and a quick toss with the pasta.
Really really good stuff.
Chicken Marsala Ravioli Pasta Salad
2 Packages Chicken Marsala Ravioli
2 roasted red peppers, chopped
about 15 olives, chopped a little if you want to
8 oz feta, cubed or crumbled
8 oz marinaded artichoke hearts, rough chopped
7 leaves of basil, ripped
1/4 cup olive oil
1/4 cup red wine vinegar
Boil the pasta to package instructions. While the pasta is boiling, mix the rest of the ingredients in a large bowl. Be careful not to overcook the pasta or the filling will come out. Strain the pasta and add to the bowl while still hot. Toss the pasta with the sauce and other ingredients and refrigerate until chilled. Serve.
Squash agnolotti with chorizo and brussel sprouts
2 packages Squash Agnolotti
1 lb brussel sprouts, sliced/shredded
1/2 cup diced chorizo
2 cloves garlic, minced
1 cup heavy cream
Prep all ingredients and have ready to go. Boil the pasta to package instructions being careful not to overcook or the filling will come out. In a small amount of olive oil or butter, saute the chorizo to lightly brown and render some of the oil. Add the brussel sprounts and cook on high heat for about 5 minutes tossing occasionally to brown. The brussel sprouts should remain firm on he insides but brown nicely on the edges. Add in the garlic and cook for another minute or so. Add the cream and bring to a boil, then remove from heat. Strain the pasta and add to the pan, tossing a few times to coat the pasta with the sauce. Pour the pasta into a serving dish and serve.