Is it Tuesday already? Nah, it’s Thursday. Don’t worry, you’re not going crazy. Now you know something’s cookin’ when I post more than once a week in the summer time.
It’s pasta! Really good pasta. And a chance to win some.
Up until this week, I had never entered a food contest. But when Pasta Prima came calling, I became weak. Ravioli stuffed with butternut squash? What about mushrooms? Or chicken and mozzarella? They would have sent me the samples regardless of whether I entered the competition, but their product is so flavorful, fresh, and good, it wasn’t too much of a struggle to create something yummy enough to submit.
I’m not, however, going to make a habit of it. Unless, of course, they want to give me a lifetime supply. And then I am in. I am so in.
Here’s my entry…which wasn’t even going to be my entry. Until Paul, who doesn’t care for mushrooms, said “Wow, Ame. That’s really good.” That was all I needed. Honestly, I loved it. Looooved it. Whether the folks at Pasta Prima agree remains to be seen. Wish me luck!
Here’s your chance to win some Pasta Prima samples…the recipe is on the house ;-)
2 (two) lucky readers (1 from the blog and 1 from Facebook) have a chance to win some Pasta Prima samples. (U.S. residents only. Flavor may vary.)
There are 3 ways to enter: (1) visit Pasta Prima’s website to check out the flavors, and then post a comment on this blog with which one you’d most like to try (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall.
Want to increase your chances? “Like” Pasta Prima on Facebook and let me know you did.
THIS DRAWING IS NOW CLOSED
UPDATE on August 16th:
The lucky two this time around are MaryAnne Williams (blog) and Marriah Propert (FaceBook.) Congrats! Contact me with your snail mail to claim your prize.
Wild Mushroom Ravioli with Asparagus and Cream
Prep time: 15 minutes
Cook time: 10 minutes
• 1 (8 ounce) package Pasta Prima Wild Mushroom Ravioli
• 1 tablespoon extra virgin olive oil
• 1/2 pound asparagus, rough ends removed, and cut into one inch pieces
• 2 cloves of garlic, minced
• salt and pepper
• 1/4 cup white wine
• 1 teaspoon lemon juice
• 1/4 cup veggie broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 2 tablespoons fresh grated parmesan
Bring a medium pot of water to boil. Cook ravioli over a gentle boil for 4-5 minutes.
In the meantime, make your sauce. In a large saute pan, heat olive oil over medium-high heat. Add garlic and asparagus; season with salt and pepper. Stir for 1 minute. Turn heat up to high and add the wine; cook for 1-2 minutes until reduced slightly. Add lemon juice and veggie broth, cover and cook for another 2 minutes. Stir in cream, parsley, and parmesan cheese. Season with a touch more salt and pepper.
Pour over cooked ravioli and sprinkle with a bit of parsley and parmesan. Serve immediately.