Elevate your offerings by creating simple yet sophisticated menu items to meet customers’ needs. Our high quality Frozen Pasta is a foodservice solution and will soon become a key component of various recipes on your menu!
Ravioli
Mediterranean Mushroom Lovers Ravioli
Ingredients
- Olivieri® Cheese Ravioli
- olive oil
- onion, diced
- garlic, minced
- Kalamata olives
- sun-dried tomatoes
- spinach
- salt and pepper
- Gourmet Tomato Sauce
- feta cheese, finely crumbled
- fresh parsley, finely chopped
Instructions
- Prepare our Cheese Ravioli by removing the pasta from the package and stirring in boiling water until it reaches an internal temperature of 74°C (165°F).
- Sauté diced onion, minced garlic, Kalamata olives and sun-dried tomatoes for about 5 minutes.
- Mix in spinach and cook for 2 – 3 minutes or until wilted.
- Stir in Gourmet Tomato Sauce; bring to simmer.
Plating Tip: Don’t forget those final touches that make your menu items picture perfect like adding a garnish of fresh parsley and feta crumbles.
Cheese Ravioli, Mushrooms, Maple Syrup and Québec Cheese Curds
Ingredients
- Olivieri® Cheese Ravioli
- fresh market mushrooms (oyster, chanterelles, porcini) or your favourite mushrooms
- olive oil
- shallot
- garlic cloves
- Québec maple syrup
- brown veal stock or beef stock
- Olivieri® Gourmet Tomato Sauce
- cheese curds
- fresh parsley
- Salt and pepper
Instructions
- Prepare our Cheese Ravioli by removing the pasta from the package and stirring in boiling water until it reaches an internal temperature of 74°C (165°F).
- Fry up fresh market mushrooms like oyster, chanterelles or porcini in oil.
- Add in shallots and garlic for a few minutes.
- Add in local Québec maple syrup, beef or veal stock, and some of our Gourmet Tomato Sauce, and cook together.
- Toss the Ravioli into the sauce, mix and serve with chopped parsley as a garnish.
Recipe Tip: Keep this dish vegetarian by replacing beef stock for vegetable stock.
Tortellini
Tortellini with Matane Shrimp and Québec Asparagus
Ingredients
- Olivieri® 3 Formaggi Tortellini
- asparagus
- olive oil
- garlic cloves, minced
- thyme
- white or red balsamic vinegar
Instructions
- Cook our 3 Formaggi Tortellini to an internal temperature of 74ºC (165ºF) in salted water.
- Fry asparagus in olive oil then add in garlic, thyme, balsamic vinegar, salt and pepper and cook for a few minutes before placing in a bowl.
- Fry shrimp in olive oil.
- Add cream, pepper, asparagus, tortellini, and mix together.
Topping Tip: Grate some parmesan cheese on top or sprinkle some Gré des champs shavings for a gourmet touch.
Rosé Cheese Tortellini with Spinach
Ingredients
- Olivieri® 3 Formaggi Tortellini
- Olivieri® Red Pepper Pesto
- spinach
Instructions
- Cook our 3 Formaggi Tortellini to an internal temperature of 74ºC (165ºF) in salted water.
- Cook one of our delicious sauces, like our Red Pepper Pesto until heated through.
- Toss in spinach and pasta.
- Top with halved cherry tomatoes for a pop of colour.
Plating Tip: Use vegetables with bright contrasting colour dish that guests will find instagram-worthy!
Greek Salad Tortellini
Ingredients
- Olivieri® 3 Formaggi Rainbow Tortellini
- olive oil
- lemon juice
- oregano
- cucumber, diced
- green pepper, diced
- red onion, diced
- cherry tomatoes, halved
- black olives
- feta cheese
Instructions
- Boil 3 Formaggi Rainbow Tortellini until it reaches an internal temperature of 74ºC (165ºF), then drain, and rinse with cold water immediately to cool.
- Mix together olive oil, lemon juice and some oregano.
- Add in cucumber, green pepper, red onion, cherry tomatoes, black olives, and feta cheese.
- Serve.
Flavour Tip: Sprinkle on some crushed red pepper for a light kick.
Confetti Pasta Salad
Ingredients
- Olivieri® 3 Formaggi Rainbow Tortellini
- Olivieri® Basil Pesto Supreme
- mayonnaise
- red wine vinegar
- basil leaves, chopped
- cherry tomatoes, sliced in half
- yellow peppers, chopped
- black olives, sliced
- sun-dried tomatoes, finely diced
Instructions
- Boil Olivieri® 3 Formaggi Rainbow Tortellini until it reaches an internal temperature of 74ºC (165ºF), then drain, and rinse with cold water immediately to cool.
- Toss with our Basil Pesto Supreme sauce, then set aside.
- Next, mix together mayonnaise, red wine vinegar, basil leaves, halved cherry tomatoes, chopped yellow peppers, sliced black olives, and finely diced sun-dried tomatoes.
- Toss the Tortellini and other ingredients together and serve.
Finishing Touch: Add freshly grated Parmesan at the table for that extra touch!
Cheese Tortellini with Chicken and Mushrooms
Ingredients
- Olivieri® 3 Formaggi Tortellini
- Olivieri® Gourmet Tomato Sauce
- Parmesan cheese, grated
- Mushrooms, sliced
- cooked chicken breast strips, diced
- baby spinach leaves
Instructions
- Sauté the mushrooms for a few minutes before adding in baby spinach and sauté together until wilted.
- Add in our Gourmet Tomato Sauce, chicken and Parmesan. Stir until heated through and set to the side.
- Cook our 3 Formaggi Tortellini to an internal temperature of 74ºC (165ºF) in salted water.
- Toss together the pasta and sauce mixture
Topping Tip: Sprinkle on some grated Parmesan and freshly shredded basil leaves.
Chicken Pesto Tortellini with Cherry Tomatoes
Ingredients
- Olivieri® 3 Formaggi Tortellini
- asparagus, sliced into 1-inch pieces
- sliced chicken breasts
- Olivieri® Basil Pesto Supreme
- 1 cup cherry tomatoes, halved
Instructions
- Cook seasoned chicken breasts or whatever you have on hand.
- Cook our 3 Formaggi Tortellini to an internal temperature of 74ºC (165ºF) in salted water.
- Add asparagus to the pasta water and continue boiling until pasta is done.
- Toss in the chicken, Olivieri® Basil Pesto Supreme Sauce, cherry tomatoes and pasta.
Recipe Tip: Finish off with fresh basil leaves and grated Parmesan presented at the table.
Tortellini with Asparagus Shrimp
Ingredients
- leek, cut into half moons
- asparagus spears, trimmed and cut into 1-inch pieces
- Olivieri® 3 Formaggi Tortellini
- fully cooked shrimp
- red pepper flakes
- Olivieri® Classic Creamy Alfredo.
- lemon juice
Instructions
- Sauté up some leeks and asparagus in oil until the leeks get tender.
- Add shrimp, some red pepper flakes, and your choice of Olivieri® sauce, like our Classic Creamy Alfredo. Stir and heat through.
- In another pot, boil Olivieri® 3 Formaggi Tortellini until it reaches an internal temperature of 74ºC (165ºF), then drain.
- Toss the pasta in with the sauce and other ingredients. Season to taste.
- Serve!
Tasty Tip: Finish with fresh squeezed lemon for a zesty balance.
Rainbow Tortellini with Basil
Ingredients
- Olivieri® 3 Formaggi Rainbow Tortellini
- Olivieri® Basil Pesto Supreme
- Lemon Zest
- Lemon Juice
Instructions
- Blend lemon zest, juice and Basil Pesto Supreme
- Bring Olivieri® 3 Formaggi Rainbow Tortellini to a light boil and Cook until an internal temperature of 74°C (165 °F) and drain.
- Toss gnocchi with pesto.
- Garnish with Parmesan cheese and chopped basil and serve.
Tasty Tip: Sprinkle in some pine nuts for an added crunch.
Tortellini Soup
Ingredients
- Olivieri® 3 Formaggi Rainbow Tortellini
- Chicken or beef broth
- Parsley
- Fresh Spinach
Instructions
- Boil chicken or beef broth.
- Add in our 3 Formaggi Rainbow Tortellini and simmer.
- Add in parsley and fresh spinach and cook till wilted.
- Serve homemade quality soup.
Serving Tip: Serve with warm slices of bread for dipping
Lasagna Sheets
Old Fashioned Lasagna
Ingredients
- onion, carrot and celery, diced
- extra lean ground beef
- garlic, minced
- fresh plum tomatoes, diced
- Roman Meat Sauce
- Olivieri® Lasagna Sheets
- ricotta cheese
- mozzarella cheese, shredded
- Parmesan cheese, grated
Instructions
- Thaw out our Frozen Olivieri® Lasagna Sheets.
- Sauté onion, carrot, and celery until tender.
- Add in Ground beef and sauté until browned.
- Pour in our Roman Meat Sauce and plum tomatoes, simmer.
- Spread sauce on bottom of a deep pan and layer Lasagna Sheets, sauce, and ricotta cheese. Repeat layers until pan is full.
- Top with the rest of the sauce, mozzarella, fresh Parmesan and whatever other cheese you desire!
- Bake, and Serve!
Flavour Tip: Add a hint of spice to the sauce with some crushed red chili flakes.
Lasagna Roll-Ups with Sausage Sauce
Ingredients
- Olivieri® Lasagna Sheets
- Olivieri® Roman Meat Sauce, divided
- ricotta cheese
- shredded mozzarella cheese, divided
- salt and pepper
- fresh basil, finely chopped
Instructions
- Thaw Olivieri® Lasagna Sheets overnight.
- Preheat oven to 400F (200C) and grease a muffin pan. Ladle in some Roman Meat Sauce into each cup.
- Stir together ricotta, mozzarella, salt and pepper. Then spread cheese mixture onto each individual lasagna sheet, roll up sheets, cut into thirds, and place the individual rolls in the muffin tin. Fill with remaining sauce, sprinkle mozzarella on top.
- Bake and serve!
Herb Pairing: Top with freshly shredded basil leaves for that added chef’s touch.
Roasted Zucchini Lasagna
Ingredients
- zucchini, cut lengthwise into 1/4-inch-thick slices
- Olivieri® Basil Pesto Supreme
- Olivieri® Gourmet Tomato Sauce
- Olivieri® Lasagna Sheets
- ricotta cheese
- mozzarella cheese, shredded
- Parmesan cheese, grated
Instructions
- Thaw Olivieri® Lasagna Sheets overnight.
- Preheat oven to 218º C (425ºF).
- Marinate slices of zucchini with Olivieri® Basil Pesto Supreme.
- Bake until golden and tender, then set aside.
- Spread some of our Gourmet Tomato Sauce on the bottom of the lasagna pan.
- Layer Lasagna Sheets, tomato sauce, roasted zucchini, ricotta cheese, and mozzarella. cheese in a baking dish. Repeat until the lasagna dish is full.
- Top with more tomato sauce, mozzarella and Parmesan.
- Cover lasagna and bake.
- Slice and serve.
Recipe Tip: Replace the zucchini with eggplant for seasonal variation!
Cannelloni
Spinach and Cheese Cannelloni with Mushroom Alfredo Sauce
Ingredients
- cremini mushrooms, sliced
- plum tomatoes, deseeded and diced into ½ inch pieces
- Olivieri® Classic Creamy Alfredo
- Olivieri® Spinach and Cheese Cannelloni
- mozzarella cheese, grated
Instructions
- Preheat oven to 190ºC (375ºF).
- Place our Classic Creamy Alfredo. at the bottom of a tray, place frozen cannelloni on top, cover with more sauce, sliced cremini mushrooms, and diced plum tomatoes.
- Cover tray and bake until internal temperature is 74ºC (165ºF).
- Top with fresh mozzarella and serve.
Plating Tip: Serve with fresh basil leaves on top for a pop of colour.