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Pumpkin Cream Tortellini Soup

tort

Total Cook & Prep Time: 1 hr. 15 min.

What You Need:

bullet1 pkg Andrea cheese tortellini

bullet3 cups chicken broth

bullet1/2 teaspoons salt

bullet2 cups of pumpkin puree

bullet1/2 cup chopped onion

bullet1 clove garlic, minced

bullet6 whole black peppercorns

bullet1/2 tsp. freshly ground ginger

bullet1/4 tsp. ground cinnamon

bullet1/8 tsp. ground nutmeg

bullet1/2 cup heavy whipping cream

bullet1 cup pesto sauce (optional)

Directions:

Cook Andrea tortellini according to instructions on the package

While the tortellini is cooking do the following:

In a large pot, combine the chicken broth, salt, pumpkin puree, onion, garlic, peppercorn, ginger, cinnamon, and nutmeg

Bring ingredients to a boil and then reduce heat to low and simmer for 30 minutes uncovered

After 30 minutes, remove the mixture and let it cool for approximately 5 minutes

Generously puree the soup mixture in a food processor or blender (1 cup at a time) and then return to the pot to boil once again

Reduce heat to low and let it simmer for another 30 minutes, uncovered

Remove from heat and stir in heavy cream

Add cooked cheese tortellini, and optinal pesto sauce

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Gnocchi with Roasted Pumpkin Sauce

gnocchi

Total Cook & Prep Time: 30 min

What You Need:

bullet1 pkg Andrea potato gnocchi

bullet3 tablespoons extra virgin olive oil

bullet1 tablespoon chopped fresh sage

bullet1/2 cup sliced shallots

bullet8 ounces mushrooms, sliced

bullet2 tablespoons dry sherry

bullet1/4 teaspoon salt

bullet1/2 teaspoon ground pepper

bullet1 cup canned pumpkin puree

bullet1/2 cup half-and-half

bullet1/4 cup water

bullet1/3 cup shaved Parmesan

Directions:

Cook gnocchi according to instructions on the package

Heat 2 tablespoons oil and sage in a large nonstick skillet over medium-high heat until the sage begins to sizzle

Add cooked gnocchi stirring often, until it starts to brown, about 5 minutes

Transfer to a bowl and cover to keep warm

Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shallots and cook, stirring, for 1 minute

Add mushrooms; cook, stirring occasionally, until the mushrooms start to brown, 3 to 4 minutes

Add sherry, salt and pepper and cook until the liquid has evaporated, about 1 minute

Stir in pumpkin, half-and-half and water. Cook, stirring, until the sauce begins to bubble. Serve over the gnocchi, garnished with cheese.

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Monster Fettuccine

fett

Total Prep & Cook Time: 20 min

bullet4 Andrea Oven-Ready Pasta Sheets

bullet1 pinch All-Purpose Flour

bullet1/2 lb of fresh mozzarella

bullet1/2 lb of roasted red peppers

bullet 1 can of sliced olives

Directions:

For Fettuccine:

Remove the pasta sheets from the package and place each sheet separately on the counter to defrost for approximately 5-7 minutes to prevent the sheet from cracking when rolled

When the sheet is fully defrosted, sprinkle a pinch of all-purpose flour on both sides of the pasta sheet to prevent the sheets from sticking together

Roll up the pasta sheet to the opposite end

Starting at one end of the pasta, cut 1/2" slices to the other end to form small pinwheels of pasta. (See picture above)

Place the pinwheels in boiling water (2 quarts per pasta sheet). Stir occasionally. Cook for 1 minute or until desired tenderness. Top with sauce.

For the Monster:

Cut the fresh mozzarella into 1/2 inch thick, circular slices and the roasted red peppers into thin, inch long slices

Cut one presliced olive in half and place ingredients according to the picture

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Stuffed Jack-o-Pepper Fettuccine

pepper

Total Prep & Cook Time: 40 min

What You Need:

bullet4 Andrea Oven-Ready Pasta Sheets

bullet1 pinch All-Purpose Flour

bullet6 bell peppers, any color

bullet4 slices whole wheat bread, cubed

bullet1 egg

bullet1 pound ground beef

bullet1 small onion, chopped

bullet1 small tomato, diced

bullet2 cloves garlic, minced

bullet1/2 cup chili sauce

bullet3 tbsp Worcestershire sauce

bulletSalt and pepper

Directions:

For Fettuccine:

Remove the pasta sheets from the package and place each sheet separately on the counter to defrost for approximately 5-7 minutes to prevent the sheet from cracking when rolled

When the sheet is fully defrosted, sprinkle a pinch of all-purpose flour on both sides of the pasta sheet to prevent the sheets from sticking together

Roll up the pasta sheet to the opposite end

Starting at one end of the pasta, cut 1/2" slices to the other end to form small pinwheels of pasta. (See picture above)

Place the pinwheels in boiling water (2 quarts per pasta sheet). Stir occasionally. Cook for 1 minute or until desired tenderness. Top with sauce.

For Jack-o-Pepper:

Preheat oven to 350 degrees F and grease an 8 x 8 inch baking dish

Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, Worcestershire sauce, salt, and pepper in a bowl

Slice off the tops of the peppers, and scoop out the seeds and cores

Wash the peppers, and cut jack-o-lantern faces into the peppers with a sharp paring knife

Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other

Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.