It’s hard to believe that over a month has transpired since Caitlin was on her trip to Verona, Italy, being immersed in the brand and culture of Giovanni Rana pasta! To say it was a trip of a lifetime would be an understatement—from touring the historic sites of the city to getting a peek inside the factory and indulging in the most delicious Italian meals and wine. She got to meet the family members behind the Giovanni Rana brand, see and taste the fresh ingredients used in each and every piece of pasta made and learn how Mr. Giovanni built the brand from the ground up. Today, Caitlin’s going to share two recipes inspired by her trip to Italy and a little bit more about why she fell in love with Giovanni Rana refrigerated pasta! And, if you’re interested in taking a similar trip to Verona be sure to enter the Dine With Rana Sweepstakes!
As a working mom trying to juggle it all, I love having fresh, healthy and easy dinner options available for my family. When I was introduced to the Giovanni Rana brand earlier this year in preparation for my trip to Italy, I fell in love with the refrigerated pasta and immediately stocked our fridge. It saved us multiple nights when we had nothing to eat or had just come home from a trip out of town. I love that there are NO preservatives in any Giovanni Rana pasta—just simple, fresh ingredients that I feel good about feeding my family. You really can’t find anything else like it in the U.S. and it tastes like it was just made! It’s equally as good with a little olive oil and Parmesan as it is in a more complex recipe if you have time.
One of our favorite ways to cook Brussels sprouts is with olive oil, white wine and pancetta, so I based this recipe off of that side dish. I always try to incorporate veggies into our meals when I can. The crunchy Brussels sprouts pair so nicely with the soft, fluffy tortellini.
Brussels Sprouts & 5 Cheese Giovanni Rana Tortellini
2 cups of trimmed Brussels sprouts, washed and quartered
1/2 cup cubed pancetta
1 clove of garlic, minced
1 package of Giovanni Rana 5 Cheese Tortellini
Parmesan cheese for topping
- Sauté pancetta, garlic, a drizzle of olive oil and Brussels sprouts over medium heat for 20 minutes or until the Brussels sprouts are lightly browned and soft to the touch.
- Meanwhile boil water, waiting until your Brussels sprouts are nearly done until cooking the tortellini according to the package.
- Toss the pasta with the veggies and top with Parmesan!
Spinach & Artichoke Ravioli
1 package of Giovanni Rana Spinach & Ricotta Ravioli
2 cups of quartered artichokes
2 cups of packed baby spinach
Salt, pepper and Parmesan to top
- Sauté artichokes with a drizzle of olive oil and a pinch of salt and pepper over medium heat until cooked through, about 20 minutes.
- Meanwhile boil water, waiting until your artichokes are nearly done until cooking the ravioli according to the package.
- Toss the ravioli, artichokes and fresh spinach together and serve immediately. Top with Parmesan cheese!
This post was sponsored by Giovanni Rana.