As many of you know, Amy joined the Nella team after graduating the Cambridge School of Culinary Arts (also Rachel’s alma mater) in the beginning of the summer. She certainly knows her way around the kitchen, but today we’re also handing over the blog stage to Amy to share a recipe she created for a summer pot luck. Take it away, Amy!
Cooking with Our Ravioli This Summer
“I’ve been working at Nella Pasta for a few months now, and it’s so much fun. I love helping to create our yummy pasta varieties, and of course, I love tasting all the different flavors! As we move into the height of summer, it’s exciting to see New England’s local produce being transformed into our pastas. Nella’s flavors shine on their own, but they are also a great base for of lot of creativity in the kitchen.
For a pot luck in my neighborhood recently, I decided to make a pasta salad using our Roasted Beet & Goat Cheese Ravioli. This ravioli is flavored with tarragon, which works well with citrus, so I decided to use preserved lemons to the vinaigrette. You can buy preserved lemons already made at most specialty stores, but honestly, they are so simple to make—and once you do, you’ll find all sorts of uses for them. Check out this recipe for preserved lemons.
But back to my pasta salad… With the lemons for flavor, I went with watercress and pistachios for crunch. And voila! A great salad that disappeared quickly at the pot luck. Here’s what I did:
Pot Luck Ravioli Salad
12 oz. (1 box) Nella Pasta Roasted Beet & Goat Cheese Ravioli
1 small bunch watercress, washed and trimmed of stems
½ c. shelled pistachios
2 T. preserved lemons, diced small
3 T. extra virgin olive oil
1 T. white wine or sherry vinegar
kosher salt and ground black pepper to taste
1. Mix the olive oil, vinegar, salt, pepper, and lemons in the bottom of a large serving bowl.
2. Following our instructions, cook ravioli 2-3 minutes until tender.
3. Drain the pasta. While still warm, toss the ravioli with the vinaigrette.
4. Add watercress leaves and pistachios. Toss together, and adjust for taste.
I hope this inspires you to create your own summer meal using Nella Pasta. Next up on my table: our Zucchini & Carmelized Onion Ravioli with some roasted veggies and pancetta.”
Hi, I read your blogs on a regular basis. Your writing style is awesome, keep up the good work!
For a pot luck in my neighborhood recently, I decided to make a pasta salad using our Roasted Beet & Goat Cheese Ravioli. This ravioli is flavored with tarragon, which works well with citrus, so I decided to use preserved lemons to the vinaigrette. You can buy preserved lemons already made at most specialty stores, but honestly, they are so simple to make—and once you do, you’ll find all sorts of uses for them. Check out this recipe for preserved lemons.