First boil the water then untangle the fresh pasta right from your fridge, boil, one the water re boil cook for the amount of minutes indicated in the label.

The Ravioli cook right from the freezer to the boiling water

 

Enjoy

 

Thought you might enjoy this Italian Lemon Sauce

Lemmon Sauce ( excellent with linguini, tagliarini, fettucini)

Ingredients:

3.25 oz organic whipping cream
grated zest of 2 lemons
juice of 2 lemons
2.80 oz of butter
4 oz Parmesan cheese
2 tbsp chopped parsley
black peeper to taste

Preparation:

Melt butter in a pan at medium heat, add lemon zest and cook for 2 minutes.
Add lemon juice and let it evaporate, then add the cream and reduce heat, add black pepper.
Raise heat and add the Parmesan cheese and 1 tbsp parsley.
At this point you will have your pasta cooked "al dente" and drained. Transfer it to the pan and mix with sauce.
Transfer to serving plate, sprinkle with the rest of the parsley and some grate Parmesan cheese.

Bucatini All' Amatriciana - One of the oldest traditional Roman dishes

Ingredients:
1.75lb peeled tomatoes
1 lb Fresh Pasta Bucatini
½ lb Cubed bacon
½ medium onion chopped
Pecorino Romano Cheese
1 chilli Pepper
1 clove of garlic
Olive Oil
White wine

Preparation:
1 - Put the bacon and onion in a frying pan along with the garlic, oil and chilli pepper.
2 - Once the bacon starts to brown add a drop of white wine and simmer.
3 - Add tomatoes and cook for one hour on a low flame.
4 – Cook the Bucatini Fresh Pasta following label instruction, When done drain off the water and put the bucatini into a large bowl.
5 – Add the sauce on top of the pasta and Pecorino Romano Cheese on top
6 - Serve and ENJOY !

Cacio e Pepe Pasta

Ingredients:
2 lb fresh pasta spaghetti
3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)
6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces
2 teaspoons coarsely ground black pepper

Preparation:
1 - Bring a large pot (at least 12 quarts) of salted water to a boil.
2 - Add fresh pasta and cook according to package directions.
3- Drain pasta, reserving 2 cups of the cooking water.
4 - Return pasta and cooking water to the pot and place over low heat.
5 - Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.
6 - Season with salt, and serve with additional cheese if desired.
7 - Serve and ENJOY ! 

Penne All’ Arriabiata

Ingredients:
5 tbsp olive oil
1 tsp red chile pepper
4 cloves garlic, finely chopped
1 red onion, finely chopped
1 28 ounce can plum tomatoes, put through sieve
salt
ground pepper
1 tsp red wine vinegar
1 lb penne fresh pasta

Preparation:
1 - Heat the oil in a large saute pan .
2 - Add the chile pepper to taste., garlic and onion, and cook gently for 2-3 minutes.
3 - Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.
4 - Cook the penne fresh pasta according to package directions.
5 -Drain the pasta, reserving about 1/4 cup of the cooking water.
6 - Once the sauce has thickened, add the red wine vinegar and salt and pepper to taste.
7 - Add the drained pasta and the reserved pasta water a little at a time to the sauce until you get the consistency you look and toss to coat.
8 - Serve and ENJOY ! 

Spaghetti alla Carbonara
Ingredients:
1 lb Peperonata Pasta fresh Spaghetti
½ lb Pancetta or Bacon
4 eggs
¼ cup Heavy cream
Salt & Pepper

Preparation:
1- Boil the pasta in water slightly salted for 6 minutes, always counting from the second reboil.
2- Cut the pancetta in thin stripes, in a hot saucepan cook till crisp and light brown.
3- Whip the eggs, heavy cream, salt & pepper.
4- Add the pasta previously cooked and drained to the pancetta and finally the egg mixture. Turn off the heat and stir with a wooden spoon until eggs are cooked.
5- Serve and ENJOY !

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