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  • 1 package Perfect Pasta Goat Cheese Ravioli
  • 1 cup Roasted Red Peppers
  • 2 cups Marinara
  • 2 Tbsp. Olive Oil
  • 4 pieces Whole Portobello Mushrooms, Stems Removed, Cut ½ inch Thick
  • 1 Zuchinni, Sliced into Thin ¼ Thick Slices on the Bias
  • ½ cup Grated Parmesan
  • 1 Tbsp. Chopped Fresh Parsley
  • Pinch of Chili Flake
  • Salt and Pepper to Taste


  • Boil 6 cups of lightly salted water in medium pot.
  • In a small sauce pot, warm the red peppers with the marinara. When it comes to a simmer, remove and blend with a hand stick blender until fairly smooth. Return to cooking at a low heat and continue to let the flavors marry.
  • In a large saute pan on high, warm the olive oil for 1 minute and add the portobello mushrooms. Allow to cook for at least 4 to 5 minutes before turning them over to caramelize on the other side. Add the zucchini and season the vegetables with the parsley, chili flake and salt and pepper, then lower the heat to warm.
  • Blanch the Perfect Pasta Goat Cheese Ravioli for 5 to 6 minutes in the salted water.
  • Strain the pasta and serve immediately over the red pepper sauce, garnishing with the portobellos and zucchini. Top with the parmesan and enjoy!

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