3.16.16 Spinach and Egg Striped Cheese Ravioli - WFSB 3 Connecticut

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3.16.16 Spinach and Egg Striped Cheese Ravioli

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 Carla’s Spinach and Egg Striped Cheese Ravioli for St. Patrick’s Day

 Serving Size: 4 people

Ingredients:

•1 x 15 oz. Spinach & Egg Striped Cheese Ravioli

•1 cup Brussel Sprouts, sliced

•1 Tbsp. Kerry Gold Irish Butter

•Salt & Pepper to Taste

•1 Cup Corned Beef, Diced

•1 Tbsp. Harp or other Beer

•1 Tbsp. Pecorino Romano

•1 Tsp. Chopped Parsley

Dish Execution:

1.In a sauté pan, melt Butter on medium high heat, add Brussels sprouts, and cook for 2 minutes.

2.Add the Corned Beef and Beer and cook for an additional 2 minutes.

3.Simmer Carla’s 5775 Spinach & Egg Striped Cheese Ravioli for 3-4 minutes in boiling water.

4.Strain Pasta and add to the Sauté pan. Season with salt and pepper and garnish with Pecorino Romano Cheese and fresh Parsley.

 Carla’s Italio-Irish St. Patty Green Cheesy Pesto Bread

 Serving Size: 4 people

Ingredients:

•1 x 7 oz. Pouch Basil Pesto

•1 Tbsp. Kerry Gold Irish Butter

•1 Cup Shredded Mozzarella

•1 Ciabatta Garlic Loaf

Dish Execution:

1.Slice bread into long 1’’ thick pieces, brush with Butter and toast @ 350F in an oven for 5 minutes.

2.Spread Carla’s Basil Pesto along top of bread and generously sprinkle Mozzarella Cheese above Pesto.

3.Return bread to oven and toast for an additional 5 minutes or until cheese is melted and lightly browning.

 Carla’s Gorgonzola Pacchetti for St. Patrick’s Day

Serving Size: 4 people

Ingredients:

•1 x 15 oz. Gorgonzola Cheese Pacchetti

•1 Tbsp. Kerry Gold Irish Butter

•Salt & Pepper to Taste

•1 Tbsp. Fresh Sage

•1 Tbsp. Pecorino Romano

Dish Execution:

1.In a sauté pan, melt Butter on medium high heat, add Sage and cook for 1 minute.

2.Simmer Carla’s 5355 Gorgonzola Cheese Pacchetti for 2-3 minutes in boiling water.

3.Strain Pasta and add to the Sauté pan. Season with Salt and Pepper and garnish with Pecorino Romano Cheese and fresh Sage.