Creamy Ravioli and Broccoli

Serves 4

Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli

COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
BOIL the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and
cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done,
drain it and the broccoli in a colander, shaking to remove as much water as possible, and
add to the serving bowl.
TOSS well to coat with the sauce and serve.

Creamy Ravioli and Broccoli

4 Servings

Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli

COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
COOK the broccoli and ravioli together. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl.
TOSS well to coat with the sauce and serve.

Pasta Spinach Salad

Ingredients:
8 ounces pasta ; bowtie, penne, or other favorite
1/2 pound bacon*
4 tomatoes
2 cloves garlic, crushed
1/2 pound fresh spinach, coarsely chopped
1 tablespoon fresh basil
115 ounce can white beans, drained
1/2 cup Parmesan cheese
1 cup mozzarella cheese, cut into small cubes

COOK pasta according to package direction. Drain and rinse in cold water to cool, drain again.
CHOP bacon and scramble fry until crisp. Drain excess fat, remove bacon and blot on paper towel. Use a paper towel to blot out excess fat in fry pan.
ADD chopped tomatoes and crushed garlic to bacon pan. Cook and stir until tomatoes are slightly soft about 2 minutes. Add drained beans and chopped spinach, stir. Continue to cook just until spinach wilts, stirring constantly. Cool, but don't refrigerate. Combine chopped basil, cooked pasta, tomato mixture and crumbled bacon. Toss with cheese.

Do not leave salad at room temperature longer than 2 hours, refrigerate altough salad is good served room temperature.

*Note: Bacon will increase fat content from approximately 4 grams per serving to approximately 10 grams per serving. It does add a nice smoky flavor to the salad, but is not necessary for a great taste.

Cranberry Bean Soup with Ditalini

10 minutes to prepare and 12 hours to soak
1 hour 30 minutes to cook

5 servings

Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)

MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving

TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.

The Ranch Pasta Salad

6 servings


INGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

COOK pasta for 8 to 10 minutes or until al dente; drain and reserve.

MIX black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta ina large bowl.

COVER and refrigerate the bowl to chill for one hour, and serve.

Fettucine Carbonara

25 Minutes to prepare
2 Minutes to cook

4 servings

INGREDIENTS
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste

COOK fettuccini for 8 to 10 minutes or until al dente; drain.

FRY bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

BEAT the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

COOK for 1 to 2 minutes, or until slightly thickened on low heat. Don't overheat or the eggs will scramble. Season well with black pepper and serve.