Classes and Demonstrations

 Recipes for Some of RP's Pasta Products

 

 

 

 


 
 

 Cooking RPs Fresh Pasta

 

 

  • Add 4 quarts of water and 1 T. salt per 1 (one) pound of RP's fresh pasta to a large pot and bring to rolling boil.
  • Loosen the pasta. This is very important because of the high surface starch. If the pasta is stuck together when it goes into the pot it is stuck forever. The longer the pasta sits in the refrigerator the more the pasta will tend to cling to itself.
  • Add the pasta to the pot of boiling water and stir well for the first min. Watch closely to avoid boiling over.
  • Check for doneness. Times will vary for the pasta sizes.
  • Drain pasta. Do not rinse. Top with sauce immediately.
     

 

 

 

 Cooking RPs Frozen Filled Pasta

 

 

  • Ravioli must remain frozen and should be cooked straight from the freezer.
  • Tortellini may be purchased frozen or fresh. If purchased fresh please use within a few days, otherwise keep it in the freezer.
  • Add 4 quarts of water and 1 T. salt per package of RP's filled pasta to a large pot and bring to rolling boil.
  • Add filled pasta to the pot and boil according to the time on the package or to desired doneness.
     

 

 Freezing RPs Pasta

 

 

Option 1: RP's recommendation.

  • Loosen the pasta pieces or strands before freezing. This can be done by loosening it in the original package or dividing it into portion sizes in smaller plastic bags.
  • Seal the bags with a zip-lock or a twist tie.
  • Pasta loosened prior to freezing may be cooked straight from the freezer. Please allow a little extra cooking time.

Option 2:

  • You may freeze the pasta as is. Be sure and thaw the pasta thoroughly before cooking. After the pasta is thawed follow the directions above for cooking fresh pasta.


 


 
 
 

 Lemon Pepper Linguini con Cozze

 

 

Ingredients

  • 9 oz. fresh RP's lemon pepper linguini
  • 1 1/2 lb. fresh mussels
  • 1/3 C olive oil
  • 2 cloves garlic flattened with the side of a knife (not crushed)
  • 1/2 C good drinkable dry white wine
  • 1/2 C water
  • 1/2 C chopped tomatoes
  • 1 T chopped fresh Italian parsley

Preparation

Clean the mussels. Heat the olive oil over medium high heat. Add the garlic to brown slightly and remove. Add the water, wine, and mussels. Cook until the mussels start to open. Remove the mussels as they open. Reduce the remaining liquid to 1 C and add the tomatoes. Cook for 4 min. and add the mussels. Salt and pepper to taste. Toss with cooked pasta and top with parsley.

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 Zuppa di Quattri Fromaggi Tortellini

 

 

Ingredients

  • 1 lb. RP's Quattri Fromaggi Tortellini (four cheeses)
  • 3 T olive oil
  • 1 small onion diced
  • 1 zucchini diced
  • 1 carrot diced
  • 1 green pepper diced
  • 3 cloves garlic crushed
  • ½ lb. shitake mushrooms sliced thin
  • 6 C vegetable broth
  • 1 C red wine
  • 1 C tomatoes chopped
  • 2 bay leaves
  • 1 t basil
  • ½ t oregano
  • salt and pepper
  • Parmigiano-Reggiano

Preparation

Heat the olive oil over medium high heat and add the garlic. Cook for about 30 seconds, do not brown, and add all of the diced vegetables and sautÈ till slightly softened. Add all of the remaining ingredients except for the tortellini and cook for 15 min. Add the tortellini and simmer for 7 to 10 min. or until tender. Serve and top with fresh grated Parmigiano-Reggiano.

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 RP's Asparagus Ravioli

 

 

Ingredients

  • 1 12 oz. pkg. RP's Frozen Asparagus Ravioli
  • 1 C good drinkable dry white wine
  • 1 ½ t white balsamic vinegar
  • 1 T butter
  • 2 T cream
  • 2 sage leaves
  • salt
  • Parmigiano-Reggiano

Preparation

Heat the wine over high heat to reduce 1/3 C and add the vinegar, reduce for 1 more min. Lower heat and add butter, cream, and sage leaves. Simmer for 2 min. Remove the sage leaves and pour over cooked ravioli.

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 RP's Garlic Fettuccine with butter and Parmigiano-Reggiano

 

 

Ingredients

  • 1 lb. RP's Garlic Fettuccine
  • 2 T butter
  • fresh grated Parmigiano-Reggiano

Preparation

I bet you can figure this one out!

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 Linguini alla Carbonara

 

 

Ingredients

  • 1 lb RP's Fresh Egg or Garlic Linguini
  • 2 whole eggs
  • 2 egg yokes
  • ¾ c grated Parmigiano-Reggiano
  • ¼ lb pancetta dices fine
  • 1 T olive oil
  • salt and pepper to taste

Preparation

Mix whole eggs, egg yokes, and Parmigiano-Reggiano. Set aside. Over medium heat, add olive oil and pancetta to a small heavy frying pan and cook until crisp. Do not burn. Keep the pancetta hot. Cook Linguini according to instructions. Drain and toss immediately with pancetta and egg mixture. The heat from the pasta and the pancetta will cook the egg to creamy custard like texture. Perfect and fit for an Emperor.

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 Gorgonzola Tortellini With a Walnut Cream Sauce

 

 

Ingredients

  • 1 lb. RP's Fresh or Frozen Gorgonzola Tortellini
  • 3 T butter
  • 1 clove garlic crushed
  • 1/3 C milk
  • ½ C sour cream
  • 1/3 C mascarpone cheese
  • ½ c toasted walnuts
  • ¼ T salt

Preparation

Heat oven to 350°. Place walnuts on a sheet pan ant toast in the oven until well toasted but not black. Cool the walnuts and grind in a spice grinder. In a saucepan over medium heat, melt butter and add the crushed garlic. SautÈ for 2 min. Add milk, sour cream, and mascarpone. Bring to a light simmer and reduce slightly. Add ground walnuts and salt. Boil Gorgonzola Tortellini until tender and top with sauce. Garnish with chopped fresh parsley.

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 Portobello Ragú

 

 

Ingredients

  • 1 lb. RP's Fresh Tri-color Fusilli
  • 4 T olive oil
  • 2 cloves garlic crushed
  • 1 lb. portobello mushrooms cleaned and cut into ½ in. pieces
  • 1 medium onion chopped fine
  • 1 t fresh rosemary chopped fine
  • 1 28oz can good quality crushed tomatoes
  • ¼ T black pepper
  • salt to taste
  • fresh grated Parmigiano-Reggiano

Preparation

Heat the olive oil over medium high heat and add the garlic. Cook garlic for about 30 seconds, do not brown. Add portobello mushrooms and onion and sautÈ till slightly softened. Add all of the remaining ingredients and simmer for 15 min. partially covered. Boil fresh pasta until tender. Drain the pasta and top with portobello ragú.

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Classes and Demonstrations

West Towne Mall (in the center of the mall) - Demonstration
Saturday October 4th 2003 From 12:00-12:30
In conjuction with Williams-Sonoma

RP's Pasta Company owner, Peter Robertson, will be demonstrating their newest products, Ecco La Pasta Gnocchi Flour and Pasta Flour. Peter will also be demonstrating the Kitchen Aid Pasta roller attachment.

Williams-Sonoma - Demonstration
Saturday October 4th 2003 From 1:00-3:00

RP's Pasta Company owner, Peter Robertson, will be demonstrating their newest products, Ecco La Pasta Gnocchi Flour and Pasta Flour. Make fresh pasta in minutes. Peter will also be demonstrating the Kitchen Aid Pasta roller attachment. Come and try your hand at making fresh Pasta
For more information Visit our new product's site Ecco La Pasta

Orange Tree Imports - Class
Wednesday October 15th 6:30-9:00pm

RP's Pasta Company owner, Peter Robertson, will be teaching a class on making wonderful creamy risotto. Seasonal specialties include risotto with squash, gorgonzola with toasted walnuts, and more.
For information call Orange Tree Imports at 608.255.8211

 

RP's Pasta Company
1133 East Wilson Street
Madison, WI 53703

Phone: 608.257.7216
Fax: 608.257.7267
E-mail: info@eccolapasta.com

Last Modified: 10/3/2003

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