Summer Tomato, Arugula and Fresh Mozzarella Pasta Serve over La Pasta’s Ricotta & Spinach Ravioli

Serves 2-3

-Olive oil

-3 cloves garlic, finely chopped

-1-2 large tomatoes, roughly chopped

-1 teaspoon of Better than Bullion or any chicken or vegetable bullion

-1 teaspoon Italian seasoning

-2 cups of fresh baby arugula

-1 package of La Pasta’s Four Cheese Ravioli or Spinach & Ricotta Ravioli

-1 package of bullafo mozzarella (I used the small fresh mozzarella balls)

-Fresh ground pepper

Bring a pot of water to a boil.

Meanwhile, add two tablespoons of olive oil to a pan and heat over medium flame. Add garlic and cook for a minute. Add tomato, bullion, and seasoning. Stir and cook for about 3 minutes. Add arugula. Cook for a few minutes, stirring until the arugula begins to wilt.

Once water is boiling, turn down to a simmer. Gently place raviolis in water. Cook for 3 minutes and carefully spoon into pan. Adding a bit of cooking water in the process. Once raviolis are in pan, add mozzarella and toss very gently as not to break the raviolis.

Bullion, cheese and some Italian seasoning have salt. Most likely you will not need to add any. Try before serving to ensure. Add black pepper and salt, if required.

Enjoy!

Penne with Fresh Mozzarella and Basil

Serves 4-6

-1 pound penne pasta

-4 slices of prosciutto, sliced

-1 tablespoons olive oil

-2 cloves of garlic, minced

-1 teaspoon better than bullion

-3 cups of cherry tomatoes, cut in half

-8 ounces of fresh buffalo mozzarella, diced

-1/2 cup fresh basil, roughly chopped

salt and pepper to taste

Bring a large pot of water to a boil over high flame. Salt the water. Add pasta and cook until al dente, stirring occasionally. Drain pasta, reserving about 1/4 cup of cooking water. Set aside.

In the pot heat olive oil over medium flame. Add prosciutto and cook for about 5 minutes. Add garlic. Sauté for about 2 minutes. Add tomatoes, salt, pepper and better than bullion (note: better than bullion is very salty so watch how much salt you use). With the spatula, press down on the tomatoes. Cook for about 3-5 minutes.

Take pot off heat. Add pasta, mozzarella, cooking water and basil. Gently stir and serve.