Create a Quality Italian meal of your own with Andrea's homemade recipes. Try our Gourmet Italian products in these quick and easy recipes made for any occasion.
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Total Cook & Prep Time: 1 hr. 15 min.
What You Need:
1 pkg Andrea Pre-cooked Pasta Sheets
2 qts Andrea Marinara Sauce
3 lbs Ricotta Cheese
1 Egg
4 cups Shredded Mozzarella Cheese
Grated Romano Cheese
Directions:
Heat oven to 350°
Mix ricotta cheese and egg until well blended
Layer bottom of 13x10-inch baking pan with sauce
Place 1 pasta sheet, 1/3 of ricotta mixture 1/3 of mozzarella cheese, sprinkle with Romano cheese
Repeat layers twice
Top with pasta sheet, sauce, and mozzarella
Cover with foil
Bake 45 minutes, let stand 15 minutes before serving
Total Cook & Prep Time: 20 min
What You Need:
1 pkg Andrea bitesize bulk ravioli
1 quart Andrea marinara sauce
1/4 cup butter
1 cup heavy cream
4 ounces gorgonzola cheese, diced
3 tablespoons vodka
1 quart marinara sauce
Ground black pepper
Directions:
Cook ravioli according to instructions on package
While the ravioli is cooking, do the following:
Melt the butter in a medium saucepan
Add the cream and cheese, and heat through
Stir until the cheese has melted
Add the vodka and marinara sauce to the mixture
Season to taste with pepper
Stir well to mix
Total Prep & Cook Time: 20 min
1 lb. Andrea cheese tortellini
4 tablespoons butter
1 1/4 cups heavy cream
4 ounces parmesan cheese
Salt and ground black pepper
Directions:
Cook the pasta according to the instructions on the package
Meanwhile melt the butter in a medium saucepan and stir in the cream
Bring to a boil and cook for 2-3 minutes until the mixture is slightly Thickened, stirring frequently
Add 3/4 cup parmesan cheese into the sauce, stirring continuously over a moderate heat, until all of it has melted
Season to taste with Salt, ground black pepper
Preheat the broiler
Drain the pasta well and spoon into a buttered heatproof serving dish
Pour the sauce over; sprinkle the remaining cheese over and place under a preheated broiler until brown and bubbling on top
Serve the tortellini and sauce immediately
Total Prep & Cook Time: 40 min
What You Need:
1 package Andrea ricotta cavatelli (16oz)
1/2 lb. red bell peppers
1/2 lb. yellow bell peppers
1 large red onion, thinly sliced
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
Salt and ground black pepper
Freshly grated parmesan cheese, to serve
Directions:
Place the bell peppers under a hot broiler and turn occasionally until they are cooked on all sides
Remove from the heat, place in a plastic bag
Seal and put to one side for 5 minutes
Peel the peppers. Cut them into quarters, remove the stems and seeds, and slice into thin strips
Heat the oil in a large frying pan
Add the onion, and cook over a moderate heat until softened but not brown, for bout 5-8 minutes
Stir in the garlic, and cook for a further 2 minutes, stirring continuously
Cook the cavatelli until just al dente. Do not drain yet
Meanwhile, add the bell peppers to the onion, and mix together gently
Stir in about 3 tablespoons of the pasta cooking water. Season with salt and pepper
Stir in the finely chopped fresh parsley
Drain the pasta well through a colander. Turn it into the pan with the vegetables, and cook over a moderate heat for 3-4 minutes, stirring continuously to mix the pasta into the sauce
Serve immediately in warmed plates, top with grated Parmesan cheese
Total Prep & Cook Time: 20 min
What You Need:
4 Andrea Oven-Ready Pasta Sheets
1 pint Marinara Sauce (or sauce of choice)
1 pinch All-Purpose Flour
Directions:
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. Drain and serve with sauce
Total Prep & Cook Time: 50 min
What You Need:
2 Andrea Oven-Ready Pasta Sheets
2 lbs. Ricotta Cheese
1 Egg beaten
1 cup Mozzarella Cheese
1 cup Romano Cheese
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 cup chopped fresh flat Italian Parsley
1 quart Marinara Sauce
Directions:
Preheat oven to 350°F
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
Mix Ricotta Cheese, Egg, Romano Cheese, Salt, Pepper, and Parsley in a mixing bowl
When the pasta sheet is fully defrosted, cut it into four equal sections (4” x 5”) as illustrated in the picture above
Using a spoon or pastry bag, place approximately 2.5oz of the ricotta mixture in the center of the sheet, covering one end to the other
Fold both ends of the pasta sheet over the filling (one end overlapping the other) to form a filled cylinder shaped tube of pasta
Cover a baking dish with 16oz of marinara sauce and place manicotti in the baking dish side by side. Cover the manicotti with the remaining sauce
Cover the baking dish with aluminum foil and bake for 30 minutes or until internal temperature reaches 160°F
Remove baking dish from oven and let it sit for 5 minutes before serving