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Pumpkin Ravioli with Brown Butter, Sage, Apple and Walnuts

Created by: Lou Chiafullo

Pumpkin Ravioli with Brown Butter, Sage, Apple and Walnuts recipe


  • 1 box (24 Count) Nicola's Pasta Fresca Pumpkin Ravioli

  • 1/2 cup Walnuts

  • 2 Red Apples (diced)

  • 2 Teaspoons Apple Cider Vinegar

  • 1 cup Unsalted Butter

  • Fresh Sage leaves, chopped


  1. Toast the chopped Walnuts in a medium saute pan, then remove the walnuts from heat to a plate

  2. Cook Ravioli: Bring a large pot of salted water to a boil, once boiling gently add in Ravioli and lower the heat to a simmer for 8-10 minutes

  3. While ravioli are cooking use the saute pan and melt butter over medium-high heat, when butter is melted put the diced apples and apple cider vinegar in the pan (Tip: if the butter is getting dark turn down the heat, you want the butter to be light brown *not burnt*)

  4. Add in Sage leaves to the pan with the Apples let them get nice and crispy

  5. When Ravioli are done add them to the pan and gently toss them with the butter, apples, apple cider vinegar and sage. (tip add some pasta water to thicken the sauce if desired)

  6. Sprinkle the roasted walnuts over the top for garnish and enjoy!

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Asparagus Ravioli & Beet Ravioli in Basil Pesto sauce

Created by:  Stacey Snacks!

Asparagus Ravioli & Beet Ravioli in Basil Pesto sauce recipe


  • 1 box of Nicola's Asparagus Ravioli

  • 1 box Nicola's Beet Ravioli

  • 1 1/2pint container Nicola's Basil pesto

  • 2 Ears of Corn (Shucked)

  • Sea Salt

  • 2 Tablespoons Butter


  1. Cook Ravioli: bring a large pot of salted water to a boil, gently add in Ravioli and lower the heat to a simmer for 8-10 minutes 

  2. While the ravioli are cooking saute the shucked corn kernels in 2 tablespoons of butter and salt in a pan 

  3.  Once Ravioli are cooked saute with Corn and put it on a plate

  4. Add a dollop of Nicola's Basil Pesto


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Beet Ravoli in a lemon chive cream sauce

Created by: Lou Chiafullo

Beet Ravoli in a lemon chive cream sauce recipe


- 1 box of Nicola's Pasta Fresca Roasted Beet Ravioli (24 count)

- 1/3 cup chicken stock

- 2/3 cup heavy cream

- 5 chives, minced (plus a little more for garnish)

- Juice of 1/2 lemon

- 1 teaspoon lemon zest (plus more for garnish)

- 1 tablespoon grated pecorino Romano cheese

- Salt to taste


1. Cook a dozen *half a box* of Nicola's Pasta Fresca Beet Ravioli (see box for cooking instructions)

2 .In a medium sauté pan, heat the chicken stock (or veggie stock) and heavy cream until just simmering.

3. Add in the chives, lemon juice, and zest, and continue to simmer until the sauce starts to thicken a bit.

4. Add the zest and the cheese, continuing to simmer. Taste and add a little more lemon juice if desired.

4. Add a dozen cooked ravioli to the pan and simmer for another minute, then serve.

Paires nicely with a 2019 Broglia “il Doge” Gavi. Nice, dry wine with a balanced acidity, lots of grapefruit, peach and green apple on the nose and palate, along with a slight lemon flavor, with crisp minerality. A very nice gavi for a hot summer day!

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Short Rib Ravioli in a Brown Butter Mushroom Sauce

Created by: Nicole Locantore

-  Box of Nicola's Pasta Fresca short rib ravioli (24 count)

- 1/2lb of Wild Mushrooms from The Foraged Feast
- 1 stick salted butter
-  Salt, pepper to taste
- 1/2 tsp dried thyme
- 2 large cloves garlic, minced
- 1/2+ chicken stock
- Parmigiano Reggiano
- 1/3 cup breadcrumbs + parm + olive oil and garlic clove + garlic     powder for toasted breadcrumbs
- Parsley, chives + parmigiano to top

1. Bring a large pot of salted water to a boil. Gently put ravioli in and lower to medium heat (cook 8-10 minutes)

2. In a separate pan, melt and brown 1 stick of butter, once browned. Add in your mushrooms, salt, pepper and thyme. Let that cook down for 6-7 minutes, then add in your garlic. Cook for another minute, then add in your chicken stock.

3. In a small pan, add 1/3 cup of breadcrumbs (I used a mixture of panko and regular) and olive oil. Add some dried thyme and parmigiano reggiano and cook on medium low heat until toasted (about 5 minutes). Taste your sauce and add salt if needed.

4. Once pasta is al dente, add it into the butter mushroom mixture, along with 1/3 cup pasta water.

5. Add some parmigiano reggiano to the pan, turn off heat and toss to combine for one minute. Plate the pasta and sauce mixture, and top with fresh parsley, chives and toasted garlic breadcrumbs.

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Short Rib Ravioli in a Brown Butter Mushroom Sauce recipe

Ramp and Wild Mushroom With Tarragon and Lemon Cream Sauce

Created by: Lou Chiafullo

Ramp and Wild Mushroom With Tarragon and Lemon Cream Sauce recipe
  • 8 ounces Ramp and Wild Mushroom Ravioli (Nicola's Pasta Fresca)

  • 2 teaspoons olive oil

  • 1/2 shallot, minced

  • 1 clove garlic, thinly sliced

  • 2/3 cup white wine

  • 2/3 cup chicken stock

  • 2 teaspoons chopped fresh tarragon (or 3/4 teaspoon dried crushed tarragon)

  • Zest of 1/2 lemon

  • Juice of 1/2 lemon

1.  While ravioli is cooking, sauté the minced shallot and garlic in the olive oil in a medium pan, then add the white wine to the pan and simmer for 2 minutes.
2.  Add the chicken stock, the tarragon, and lemon juice, and simmer for 2 minutes longer.  
3.  Add the heavy cream and simmer until the sauce reduces slightly.  If you want a thicker sauce, you can add a 1/4 teaspoon of cornstarch mixed with cold water.  
4.  Toss the cooked ravioli into the pan and sauté for a few minutes, then sprinkle the lemon zest over the ravioli before serving.

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Kielbasa & Kale Over Pasta

Created by: Chef Emily Peterson

Serves 4

Kielbasa & Kale Over Pasta recipe

This is a delicious alternative to red sauce using hearty, healthy greens. Kielbasa is coarsely ground, smoked and fully-cooked when you buy it. You could substitute andouille, Spanish chorizo or ring bologna and get a similar finished dish. The sweetness and acidity from the apple cider vinegar will cut through the fat and round out the dish. The tabasco is optional, but adds a little more vinegar and some delicious heat!


12 oz kielbasa (give or take, if you have a pound, use it) 

1 tablespoon canola oil

1 yellow onion, diced

Kosher salt 

Ground black pepper

1 large bunch kale, big stems removed and leaves roughly chopped or shredded

1/2 cup chicken stock (use water if that’s all you have)

2 tablespoons apple cider vinegar

1 pound Nicola's Pasta Fresca shapes of your choice

Olive oil for drizzling

Tabasco, for serving


1. Put a large pot of water on to boil. Meanwhile, prep the kielbasa: If it has ends, trim them off. Cut the kielbasa into 3-4” lengths. Cut each length in half lengthwise and cut each of those in half again. You’ll have 4 sticks. Cut the stick into 1/2” lengths. Repeat with all the kielbasa and set aside.

2. Heat the canola over medium in a large pan with a tight-fitting lid. A dutch oven works well here.  When the oil shimmers, add the chopped kielbasa. Cook uncovered, stirring every once in a while, until the edges get a little crispy and browned, about 6 minutes.

3. Add the onion and a pinch each of salt and pepper. Cook until the onions start to soften up a bit, about 4 minutes more. (Go easy on the salt - you can add more later and the kielbasa can be a little salty on its own).

4. Add the kale, stock and vinegar. Clap on the lid and let steam until the kale begins to wilt, about 5 minutes.

5. Remove the lid from the kale and release the steam. Stir and turn the heat to high. Cook off any remaining liquid. Turn off the heat, taste and add salt and/or pepper if necessary.

6. When the pasta water boils, add kosher salt, a few tablespoons. Cook the pasta according to the box directions.

7. Drain the pasta and top with kielbasa and kale! Drizzle all over with olive oil and serve with a bottle of tabasco at the table.


Recipe created by:

Chef Emily Peterson is an awarded food writer, culinary instructor and has taught food studies at NYU and Montclair State University. Her work has been featured in Edible, Fine Cooking, Modern Farmer, Martha Stewart, The New York Times, CBS, NBC, FOX, Food Network and Vegetarian Times. In 2018 she was nominated for an IACP Food Writing award in the memoir category. She lives in northern New Jersey on a 250-year old family farm with her husband, son, a flock of chickens and a dog named Rooster.

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Summer Vegetable Pasta Bake With Tomato Cream Sauce

Created by: Rebecca Ryan founder of Serving Up Social

Serves 6

Summer Vegetable Pasta Bake With Tomato Cream Sauce recipe

This dish was created with the intention of using as many local ingredients as possible. This recipe uses jarred tomato sauce from Hoboken Farms, which makes it super easy and quick. Another time saver is using fresh pasta since it takes less time to boil. I used kale and zucchini but you could substitute spinach, eggplant or any other veggie you like with your pasta. Serve as a main dish with a side salad and maybe even some crusty bread. Enjoy!



  • 1 lb. pasta (Handmade Spinach Rigatoni from Nicola’s Pasta Fresca)

  • 1 jar basil marinara by Hoboken Farms

  • 2 bulbs green garlic

  • 1 medium onion

  • 2 cups fresh kale (de stemmed and chopped)

  • 1 cup diced zucchini

  • 1 whole tomato, sliced

  • 1 - 1.5 lbs fresh mozzarella (I used Jersey Girl mozzarella)

  • 3/4 cups fresh organic cream

  • Fresh basil

  • Fresh parsley

  • Kosher/sea salt

  • Fresh ground black pepper


  1. Preheat oven to 400 degrees.

  2. Cook pasta in a large pot of boiling water.

  3. Saute the green garlic and onion in some olive oil. Add a bit of salt and fresh black pepper.

  4. Add in the zucchini and kale and sprinkle with a little extra salt. Keep the heat on low and continue to saute. Add in some fresh herbs.

  5. Transfer veggies to a large bowl and combine with the cooked pasta, jar of sauce, cream, more fresh herbs and several broken up pieces of fresh mozzarella.

  6. Add to a large baking dish ( 9x13 or round cast iron skillet). Top with more mozzarella and fresh, sliced tomatoes. Bake at 400 degrees for 10-12 minutes. Then turn on the broiler and let the top get brown and bubbly. This should only take 5-7 minutes but keep an eye on your dish!

Recipe created by:

Rebecca Ryan is the founder of Serving Up Social and specializes in food photography/styling and brand photography.  She is a former food blogger and personal chef and understands the dedication needed to run a food business. She works with foodpreneurs, chefs, health coaches and restaurants to amplify their online presence while showcasing their passion and culinary expertise.  Unlike stock images or DIY photos, Rebecca's signature photography process reveals the whole culinary story by showcasing the people, process and product behind the brand - not just the dish. Rebecca was named as one of the Top 7 Food Photographers in the Newark, NJ by Peer Space in 2019.

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Butternut Squash Ravioli with Molasses Roasted Brussels Sprouts and Olive Oil

Created by: Edward Urwin

Butternut Squash Ravioli with Molasses Roasted Brussels Sprouts and Olive Oil recipe

This is a great and easy dish to make any day of the week. Enjoy simple ingredients packed with a lot of flavor!



  • 1 Box of Nicola's Pasta Fresca Butternut Squash Ravioli

  • Brussels Sprouts

  • Molasses

  • Olive Oil

  • Salt

  • Black Pepper



  1. Preheat oven to 400 degrees

  2. Shave the Brussels Sprouts in a food processor

  3. Toss Brussels Sprouts with 2bsp of Molasses, 4 tbsp olive oil, 1.5 tsp of salt and some black pepper on a sheet pan

  4. Roast for 25 minutes at 400F, tossing occasionally.

  5. Cook Ravioli: bring a large pot of water to a boil add salt then lower to a simmer and add Ravioli (see package for cooking time)

  6. Combine Brussels Sprouts with Butternut  Squash Ravioli and drizzle additional olive oil over the plate as desired.

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