Who doesn't love fresh pasta? I mean, really, even those carb-o-phobes out there.. admit it, you still love pasta. You can have some, but just portion it out, and if you are going to cheat, this is the place to do it.
Vermont Fresh Pasta is locally owned and run by 10-year restarant veterans. they are proud members of:
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Vermont Fresh Pasta is locally owned and run by 10-year restarant veterans. they are proud members of:
Which was started by the New England Culinary Institute.
Their blend of marscapone and ricotta for their raviolli is just the right blend of cheeses, of which the marscapone is Vermont award winning, and it certainly shows!
There is a retail shop list HERE
Let me start describing their ravioli as the freshest I have ever had. They are pillowy little clouds of heaven tucked away in a beautifully handcrafted semolina and durum flour. I am more than proud to feature them on this blog, and will continue to do so as long as I am allowed!
The first one we tried was the Pumpkin and Butternut Squash Ravioli AKA Harvest Ravioli. I made a Creamy Pumpkin Sage Sauce to go with it, and it was a match made in heaven.
1 cup heavy cream
1/2 cup pumpkin puree
1/4 cup fresh-grated Parmesan
3 Tablespoons grated Romano
10 fresh sage leaves, sliced into thin strips
1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
2 tablespoons butter
Combine the cream, pumpkin puree, Parmesan, Romano, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
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Second, was the Sun Dried Tomato and Smoked Mozerella which I accompanied with the Sundried Tomato Pesto that they had provided for me. Toss in some fresh basil and you have a superb side dish or lunch!
Last but certainly not least is the one i was actually anxious about trying, since i am not a fan of black beans. Well, this has completely changed my view and it is the Curried Black Bean and Sweet Potato Ravioli, which is this months special.
Wanting something different I dipped the pasta in egg/milk wash and Panko bread crumbs and deep fried till golden. LOVE.
I made a Creamy Curry Sauce that I borrowed from Food.Com The recipe is HERE and seems like alot of ingredients, but so simple to make.
*Vermont Fresh Pasta provided 3 kinds of pasta and the Sundried Tomato Pesto, at my request, for this blog. I was not monetarily compensated to write anything about them*.
