Good quality ingredients make all the difference in the world, be it cooking from scratch, or in this case, packaged foods. A few years back I discovered Giovanni Rana Pastas. You’ll find them in the refrigerated section of the grocery store. The price is a bit of a shock when you compare it to other prepackaged pastas – nearly twice the price. But when you consider the philosophy of the company, you’ll understand why.
Only the finest ingredients are used in the preparation of their pastas and sauces. The same ingredients that we would use if we could when cooking from scratch. Things such as Genovese Basil, an Italian variety of sweet basil grown in the mountains near Genova. It is one of the finest basils in the world, grown in rich soil and kissed by a moist Mediterranean breeze. Genovese Basil creates a pesto that is superior to all others. Giovanni Rana uses Parmigiano Reggiano, the king of Italian cheeses from the Emilia-Romagna region of Northern Italy. This wonderful cheese is used both as a filling for their Cheese Ravioli as well as a key ingredient in their Alfredo sauce. Good pastas from scratch require good eggs and the finest blends of flour. The eggs and flour that go into Giovanni Rana pastas are special, too. The hens are fed a special diet, producing a perfect egg. The flours are selected for a special blend that creates the perfect texture for pasta. The flavor is out of this world. It almost seems a shame to pour on the sauce. (And, no, I am not a spokesperson for Giovanni Rana. Just a huge fan of quality).
As you may know from prior posting, Fridays in our house are observed with meatless dishes. This is a part of our Catholic tradition and heritage. I know most Catholics today, especially in America, have abandoned what they perceive as “pre Vatican II” doctrine. In our home, we still follow the Cannon Code of abstinence on Fridays. As the cook of the family, it is up to me to create yummy meals on Fridays that the entire family will eat. This includes our no-fish eater, Kiddo. At times, that can be a challenge. Tuna casserole will only take you so far. Not only is this ravioli dish a hit with the entire family, it is so quick and simple to make. Thirty minutes tops, including time for the water to come to a rolling boil. Best of all, it will taste like you lovingly made everything from scratch.
Giovanni Rana Maine Lobster Ravioli
2 Packages Rana Maine Lobster Ravioli
1 Container Rana Alfredo Sauce
1 1/2 teaspoons Crushed Roasted Garlic
1/4 Cup White Wine
Cracked Pepper to taste
Chopped Parsley for color
Bring a large pot of lightly salted water to a rolling boil.
In a saucepan, heat alfredo sauce over medium-low heat. Once warmed, add roasted garlic and wine. Stir gently to blend. Add a turn or two of cracked pepper from your pepper mill. (A blend of peppers that include red pepper corns will turn the sauce light pink).
Cook ravioli for about 3-4 minutes in the boiling water. Drain and return to the pot.
Pour sauce over ravioli and toss gently to coat. Divide pasta among individual plates. Sprinkle with chopped parsley and serve.