Looking at pasta a different way: Butternut squash ravioli are fried and served with a piping of Basil Cream Sauce. Photo courtesy of Cucina Fresca.

MENU

Pasta Category Main Page Articles & Reviews          Main Nibbles Main Page Articles & Reviews Of Foods From A To Z       Product Reviews Main Page Food, Beverages, Books, News & More

August 2009

Product Reviews / Main Nibbles / Pastas

Cucina Fresca Pasta Sauces & Pastas

Page 2: Fresh Pasta

This is Page 2 of a two-page review. Click on the black links below to visit Page 1.

Cucina Fresca Fresh Pasta

Cucina Fresca makes long cut pasta, tubular pasta (like penne) and stuffed pasta. We tried a few, and one, the Caramelized Pear And Gorgonzola Ravioli, became a permanent favorite.

Long Cut Pasta

“Long cuts” refers to anything you can twist around your fork. Learn more about them in our Pasta Glossary. While you can probably buy fresh angel hair, fettuccine, linguine, pappardelle, spaghetti, etc. locally that will suffice, we were particularly excited by chocolate fettuccine in the recipe section of Cucina Fresca’s website. It’s not a gimmick; it’s exciting stuff, whether for dessert with a side of whipped cream or to serve with game, Tuscan-style, for the main course. It’s not on the website—email or call for availability.

Chocolate fettuccine, shown here served as a dessert, can also be served with game and other meat dishes. Photo courtesy of Cucina Fresca.

Stuffed Pasta

The stuffed pasta group includes gnocchi, ravioli, tortellini and other pillow pasta.

Roasted Butternut Squash Ravioli. Speaking of dessert, the butternut squash is naturally sweet, though not so much that it didn’t make a delicious first course, savory with freshly-grated cheese and crispy fried sage. In this preparation, we used that yummy Cucina Fresca Tomato Vodka Sauce. We also took the Butternut Squash Ravioli for a ride as dessert, with a sauce of beurre noisette and maple syrup, topped with candied walnuts (try hazelnuts if you prefer) and a generous dollop of crème fraîche (the slight tartness of crème fraîche works far better than unsweetened whipped cream). You can also add dried fruits—raisins, dates and figs are a sophisticated touch. Both recipes were magnificent—just not in the same meal!

Caramelized Pear and Gorgonzola Ravioli in Basil Cream Sauce. © JJAVA | Fotolia.

Caramelized Pear And Gorgonzola Ravioli. Ah, in love again. If we could buy this at the corner store and have it twice a week, would we get tired of it? We’d love to find out! With the Basil Cream Sauce, it is a marriage made in heaven. Serve it as a first course to put everyone in a really good mood.

Other tempting-sounding options, such as Roasted Beet and Goat Cheese Ravioli, Roasted Corn and New Mexican Chili Ravioli, Roasted Fennel Ravioli and Sweet Pea and Tarragon Ravioli beckon. Please, Food Emporium: Carry all of these ravioli!

We only tried one of the tortellini, which we did not love as much. We admit to being a raviolist: we prefer a higher filling:dough ratio. If you’re going for a filled pasta, go for the fill!

Speaking of which, we sure could eat our fill of Cucina Fresca now. Alas, there is no more.

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.

Lifestyle Direct, Inc.  All rights reserved.  Images are the copyright of their individual owners.