7 Easy Pasta Recipes Ready in 20 Minutes or Less
Pasta lovers, we see you.
Published May 15, 2017 6:00 AM
I have a confession to make: The only food I keep in my apartment is a few condiments and spare snacks. But ironically, I’m not one for eating out or ordering takeout—I’m more of a grocery minimalist. So many nights, I end up stopping by the grocery store on my way home from the office to grab a few things to throw together quickly. Because I think I can speak for all of us when I say when it comes to prep time, the shorter the better. And dishes? One sometimes one feels like too many.
My favorite grab-and-go option is Giovanni Rana ravioli and tortelloni. Seriously. It’s delicious on its own or when mixed with a homemade (or store-bought) sauce. Sometimes—okay, all the time—I add just butter and salt. For those nights when I’m looking for a healthier and heartier dish, I add veggies or protein into the mix.
My pasta-loving dreams recently came true when I visited the Rana plant in Verona, Italy, and snagged some super easy recipes that I can personally vouch for.
Cheese Lovers Tortelloni Carbonara with Pancetta
Cook time: 10-15 minutes Servings: 3
Two 10-ounce packages Giovanni Rana Cheese Lovers Tortelloni
½ cup freshly grated Parmigiano Reggiano cheese
½ cup freshly grated Pecorino Romano cheese
3 thick slices Pancetta, diced
1 cup peas, cooked
3 tbsp freshly chopped parsley
Salt and pepper, to taste
Roughly chop a handful of Italian parsley. Dice the slices of pancetta. Add to a skillet over medium heat and cook until crispy. Drain and reserve fat.
Cook the tortelloni according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. Crack 4 eggs into a large serving bowl and whisk. Add a generous pour of the reserved pancetta fat, and a spoonful of pasta water. Whisk to combine.
Add the tortelloni, grated parmigiano reggiano and pecorino romano cheeses, parsley, pancetta, and the peas. Season with salt and pepper, and gently toss to coat with sauce. Garnish with additional grated cheese and serve immediately.
Shrimp & Lobster Ravioli with Artichokes, Kale, and Lemon
Cook time: 15-20 minutes Servings: 2-3
One 9-ounce package Shrimp & Lobster Ravioli 3 artichokes One organic lemon zest 2 lemons for acidulated water ¼ cup extra virgin olive oil ½ cup vegetal broth 2 cups pre-cut chopped kale Salt and freshly ground black pepper, to taste
Ready a bowl of water and two halved lemons. Squeeze 3 of the halves into the water and reserve one half. As you work, rub the reserved lemon half over the cut surface and immediately put the trimmed artichokes in the lemon water to slow the oxidation.
Pull off the outermost leaves of the artichokes until you get down to the lighter yellow leaves. Then, using a serrated knife, cut off the top third or so of the artichokes and trim the very bottom of the stem. Peel the stem, using either a paring knife or a y-peeler to remove all the tough green exterior. Cut the artichoke in half lengthwise. With a spoon or melon baller, scoop out and discard the hairy choke and thorny inner leaves.
Slice your cleaned artichokes and drop them in your bowl of acidulated water. Drain and pat dry. Heat extra virgin olive oil in a large skillet over medium-high heat and sauté the artichokes until crispy, about 5 minutes. Pour in the vegetal broth, and cook 5-6 more minutes. Add chopped kale, salt and pepper to taste and sauté for another 2 minutes.
In the meantime, cook the ravioli according to package instructions. Drain the ravioli reserving ½ cup of the pasta cooking water. Add the pasta to the artichoke-kale mixture, adding the pasta water a little at a time to loosen the sauce if desired. Divide among plates, garnish with lemon zest and a turn of freshly ground black pepper and serve.
Artichoke Ravioli with Asparagus & Prosciutto
Cook time: 15-20 Servings: 2-3
One 10-ounce package Giovanni Rana Artichoke Ravioli 4 tbsp extra virgin olive oil 1 scallion, minced 5 ounces thin Asparagus spears, trimmed and cut into thin slices ½ cup dry white wine ½ cup Prosciutto, diced ½ cup heavy cream 1 egg Salt and pepper, to taste
Heat extra virgin olive oil in a large skillet, add minced scallion and cook, stirring, for 3-4 minutes. Add asparagus and diced prosciutto and cook for 5 minutes longer, stirring occasionally. Pour in the wine and cook for 5 more minutes. Add cream, salt and pepper to taste and warm through.
In the meantime, cook the ravioli according to package instructions and drain, reserving 1/2 cup of the pasta cooking water.
Transfer the asparagus prosciutto ragu in a big bowl and add the egg, stirring to combine. Add cooked ravioli to the bowl and toss gently to coat them, adding a little reserved water if desired. Divide among plates, garnish with a turn of freshly ground black pepper, and serve immediately.
Spinach & Ricotta Ravioli with Avocado, Roasted Tomatoes, and Feta Cheese
Cook time: 10-15 minutes Servings: 2-3
One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli 6 tbsp extra virgin olive oil 6 piccadilly tomatoes quartered One large ripe avocado, sliced 2.5 ounces feta cheese, thinly sliced
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high flame. Add quartered tomatoes and cook them 2 minutes on each side until they turn golden brown and are well roasted. Turn down the heat and add avocado slices to the skillet, toss 1 minute, season with salt and pepper, set aside and keep warm.
Heat a non-sticking pan over medium-high flame. When it is very hot, add feta cheese slices, cook 2 minutes on each side and reserve. In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add ravioli to the pan with tomatoes and avocado and toss one minute over high heat adding pasta water a little at a time to loosen the sauce if necessary. Divide among the plate, drizzle with the remaining oil (around 4 tbsp), sprinkle with crumbled, roasted feta cheese, and serve.
Italian Sausage Ravioli with Beans, Roasted Tomatoes, and Balsamic
Cook time: 15-20 minutes Servings: 3
One 10-ounce package Giovanni Rana Italian Sausage Ravioli 4 tbsp extra virgin olive oil One garlic clove One 14-ounce canned cranberry beans, drained and rinsed 8 ounces cherry tomatoes, halved 4 tbsp balsamic vinegar One sprig rosemary Salt and pepper to taste
In a large skillet, heat the extra virgin olive oil and crushed garlic clove over medium high heat, add cranberry beans and sauté for 3-4 minutes.
Add cherry tomatoes and the rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste, and stir. In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, and discard the garlic clove. Divide among plates and garnish with a turn of freshly ground black pepper.
Cream of Mushroom Soup with Prosciutto & Cheese Tortelloni
Cook time: 20+ Servings: 5
One 10-ounce package Giovanni Rana Prosciutto and Cheese Tortelloni 4 tbsp butter separated 1 yellow onion, minced 1 garlic clove, minced 2 tbsp fresh chopped parsley 10 ounces fresh baby Portobello mushrooms, sliced 3 tbsp all-purpose flour 4 cups vegetal or chicken broth 1 cup milk or cream Salt and freshly ground black pepper, to taste
In a soup pot, melt 2 tablespoons of butter over medium heat. Add the onions and sauté for 5 minutes, stirring frequently. Add 8 ounces of mushrooms and sauté until they have released their liquid and started to brown. Add the garlic and one tablespoon of chopped parsley and cook one minute longer.
Stir in the flour until it absorbs all remaining butter and liquid and cook for 1-2 minutes until lightly browned. Add in the broth gradually stirring to combine and ensure there are no lumps. Then pour in the milk or cream and salt and pepper. Cover and simmer over low heat for about 10 minutes, stirring occasionally.
In the meantime, cook the tortelloni according to the package instructions. Melt remaining butter in a skillet and sauté remaining mushrooms until golden and softened, about 3-4 minutes. Pureé the soup using an immersion blender or a standing blender. Add additional broth to thin the cream, if desired. Add the tortelloni and sautéed mushrooms to the soup. Divide into bowls and sprinkle with remaining parsley and a turn of freshly ground black pepper.
Chicken & Roasted Garlic Ravioli with Kale Pesto and Cashew Nuts
Cook time: 10-15 minutes Servings: 2-3
One 10-ounce package Giovanni Rana Chicken and Roasted Garlic Ravioli 2 packed cups pre-cut chopped kale 10 fillets canned or jarred anchovies in olive oil 1 small garlic clove Freshly ground black pepper 6 tbsp extra virgin olive oil 3 oz mascarpone cheese (about 6 tbsp) 1 cup cashew nuts + 1 tbsp Freshly grated Parmigiano Reggiano cheese (optional)
Heat a skillet over medium-high heat and sauté cashew nuts for 2-3 minutes, then set aside.
Steam the kale for 5 minutes. Transfer it to a blender together with anchovies, garlic clove, freshly ground black pepper, olive oil, and 1 tablespoon of toasted cashew nuts. Add mascarpone and blend until creamy.
In the meantime, cook the ravioli according to package instructions and drain, reserving 2 cups of the pasta cooking water.
Loosen the kale pesto with reserved water till you reach a sauce-like consistency and pour it in a big bowl. Add cooked Ravioli, toss gently, and serve sprinkled with remaining cashew nuts.