Total Cook & Prep Time: 1 hr. 15 min.
What You Need:
1 pkg Andrea cheese tortellini
3 cups chicken broth
1/2 teaspoons salt
2 cups of pumpkin puree
1/2 cup chopped onion
1 clove garlic, minced
6 whole black peppercorns
1/2 tsp. freshly ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup heavy whipping cream
1 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
Total Cook & Prep Time: 30 min
What You Need:
1 pkg Andrea potato gnocchi
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh sage
1/2 cup sliced shallots
8 ounces mushrooms, sliced
2 tablespoons dry sherry
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 cup canned pumpkin puree
1/2 cup half-and-half
1/4 cup water
1/3 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.
Total Prep & Cook Time: 20 min
4 Andrea Oven-Ready Pasta Sheets
1 pinch All-Purpose Flour
1/2 lb of fresh mozzarella
1/2 lb of roasted red peppers
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
Total Prep & Cook Time: 40 min
What You Need:
4 Andrea Oven-Ready Pasta Sheets
1 pinch All-Purpose Flour
6 bell peppers, any color
4 slices whole wheat bread, cubed
1 egg
1 pound ground beef
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup chili sauce
3 tbsp Worcestershire sauce
Salt 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.