Ravioli Bites

These Ravioli Bites are easy and delicious. They make a great quick dinner night entree. Ravioli Bites

2 cups of bread crumbs
1 1/2 cup vegetable oil
1 cup of Bertolli marinara sauce
1 Tbs of Italian seasoning
1/2 Tsp garlic powder
1 pkg of Buitoni sweet sausage ravioli
1 1/2 cup all-purpose flour
2 large eggs
1/4 cup freshly grated Parmesan
1/4 cup grated pepper jack
2 Tbs of chopped basil


Heat vegetable oil in a large stockpot over medium heat.

In a large bowl, combine Italian season, garlic powder, bread crumbs, parmesan, pepper jack
salt and pepper and set aside.

Prepare 3 mixing dishes. One with eggs, one with bread crumb mixture and one with flour.

Dredge ravioli in flour, dip into eggs, then dredge in bread crumb mixture, pressing to coat.

Add ravioli to the stockpot, about 5 at a time and cook until crispy, about 1-2 minutes.

Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with basil, if desired.

* You can use any type Ravioli (cheese stuffed, sausage stuffed, etc). I prefer the Buitoni brand

* You can use the marinara as a dipping sauce or pour the marinara over the ravioli as a sauce

Shrimp and Pasta

This shrimp and pasta dish is delightfully easy, kid friendly and super delish!


*4 Tbs butter
*1 8-oz. pkg of Udon Organic noodles or pasta of your choice ( I prefer Sur La Table)
*1 pound of fresh, deveined, tail off shrimp ( I prefer the smaller version for this dish)
*2 cloves of minced garlic
*Kosher salt and freshly ground black pepper, to taste
*2 Tbs of sesame oil
*1/3 cup of low sodium soy sauce
*1/3 to 1/2 cup of House of Tsang General Tsao stir fry sauce
*3 scallions chopped
*1/3 cup chopped peanuts
*1 Tsp of grated fresh ginger


*In a large pot of boiling salted water, cook pasta according to package instructions; drain well
*Season the shrimp with salt and pepper and set aside
*Whisk together the following: sesame oil, soy sauce, garlic and ginger, stir fry sauce
*In a large skillet, melt the butter. Add the shrimp and saute until pink. 2-3 min per side.
*Add the pasta to the skillet with the shrimp
*Pour your whisked sauce over the pasta and shrimp, mix well and serve immediately
*Garnish with scallions and peanuts and a few splashes of stir fry sauce if desired.

Cellentani Pasta Alfredo

¬†Well here goes…..this is my very first post! This is a long time dream come true – cooking & sharing. This recipe – as all of my recipes are – are a combination of taking several recipes that I have tested and have eventually combined all of them into one recipe that highlights all of the flavors and goodness that make a recipe worth making. I hope you enjoy this dish! Many more to come.

Cellentani Pasta Alfredo

1 lb Cellentani Pasta
3 oz pkg Sun Dried Tomatoes
24 oz jar Alfredo Sauce
1 cup of heavy cream
6 slices of bacon cooked, drained and chopped
1 cup of mushroom
1 fennel bulb
1 tsp salt
1 tsp pepper
2 boneless skinless chicken breast
2 tsp italian seasoning
1/2 cup fresh grated parmesan

Cut the fennel bulb into thin slices. Line a baking sheet with foil and place the fennel on the sheet and drizzle with olive oil and salt and pepper and bake at 400 degrees for 30 minutes. Cool and cut into bite size pieces.

Cook the pasta according to package direction. Drain

Bake chicken breast at 450 degrees for 15-18 min. Cool and chop into bite size pieces and set aside. Cook the bacon in a skillet, drain on paper towels and chop into bite size pieces. In the same skillet cook 1 cup of mushrooms in the bacon grease.

Add to the skillet with the mushrooms the chicken, tomato, bacon, roasted fennel, salt, pepper, italian season, alfredo sauce and 1/2 cup of heavy cream and simmer for 10 minutes. Add the cooked pasta to the sauce and mix. Serve with fresh grated parmesan and add extra cream as needed.

Serves 4