Ramp and Wild Mushroom With Tarragon and Lemon Cream Sauce

Created by: Lou Chiafullo

Ramp and Wild Mushroom Ravioli
  • 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

spinach fusilli.jpg

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. Follow her on Instagram

Summer Vegetable Pasta Bake With Tomato Cream Sauce

Created by: Rebecca Ryan founder of Serving Up Social

Serves 6


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. Please follow her on Instagram

Butternut Squash Ravioli with Molasses Roasted Brussels Sprouts and Olive Oil

Created by: Edward Urwin


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.