Each of the sauces are designed to compliment the pasta. However, they are not the only way to enjoy Prairie Bella’s pasta experience. A drizzle of nice olive oil and freshly grated Parmesan is a simple, Italian pleasure. We recommend organic, cold pressed olive oil for the best taste and nutritional value. We will also be posting recipes to pump up your pasta by adding in personalized ingredients.
All of the pasta can be cooked from frozen. Bring a large pot of salted water to boil. Add in the pasta, stirring gently to break up the noodles. Cook fettuccine and pappardelle for 1 1/2 – 2 minutes or until desired texture is reached and spaghetti for 2 – 2 1/2 minutes or until desired texture is reached.
All of the sauces are designed to simply reheat. For best results, defrost them in the refrigerator and heat them gently on the stove.
Each week, we hope to have different sauce options to entice you; cream,tomato, meat, pesto, whatever Chef Lindsay fancies!
Both kinds of gnocchi should be kept frozen until cooking. Either gnocchi are a bit delicate and their lovely, light texture will delight you. Cream sauce is a favorite companion to the potato gnocchi and brown butter compliments the ricotta gnocchi perfectly. Fresh Parmesan never hurt anybody’s tastes either. Bring a large pot of salted water to boil and drop the gnocchi in. Cook until they float and gently remove them with a slotted spoon. The ricotta gnocchi should be served immediately, whereas with the potato gnocchi, you have 3 options; eat them, fry them or store them for later. If you wish to fry them, be sure to drain away any excess water. Heat a large, non-stick pan with 1 tbsp of olive oil and 1 tbsp butter. When the butter and oil start to bubble, gently add the gnocchi and toss gently. You want to cook the gnocchi in small batches so that you do not overload the pan. Let the gnocchi cook until they are nicely browned, then turn them to brown the other side. This dish should be served right away. The third option is a great way to prepare ahead if you are entertaining. Simply, cool the gnocchi in cold water. Once cool, drain the water away and toss gently in oil. Now they are ready to be fried.
For best results the lasagne and cannelloni should be thawed before cooking. Preheat your oven to 375F. Remove the lid and return any sticky cheese to the dish. Cover with foil and bake until the center is warm. You can check this by inserting a knife in the center for a few seconds and carefully feeling the knife on your lip or finger. The small lasagne will take approximately 25 minutes and the large, 40 minutes. Frozen meals will take at least twice that amount of time. When it’s warm, remove foil and let cook for an extra 15 minutes until the cheese is browned to your liking. Let cool slightly before serving.
We hope you enjoy your meal!