Rao's Recipes

A great vegetarian option!

• 2-24 oz. jars of Rao’s Homemade Siciliana Sauce
• 2 pounds ricotta cheese combined with 2 egg yolks
• 1 pound cooked lasagna noodles
• 2 cups grated fresh mozzarella cheese
• 1 cup freshly grated Pecorino Romano Cheese
• 1 pound fresh mozzarella cheese, sliced

Ladle a thin layer of Siciliana sauce into a (12x18x2) Lasagna Pan.  Cover with noodles.  Add another layer of Siciliana Sauce. Spread a thin, smooth layer of ricotta over the Siciliana sauce. Sprinkle with grated mozzarella and Pecorino Romano cheese. Continue adding layers of pasta, sauce and cheese, alternating the pasta in opposite directions for each layer. Finish with a layer of Siciliana Sauce. Top with sliced mozzarella and sprinkle with Pecorino Romano.

Bake in a preheated 350 degrees F. oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.  Remove from oven and allow to rest for 15 minutes before cutting into squares and serving. Serve with remaining sauce.

• 1 lb. Rao’s Fettuccine Pasta
• 2 cups heavy cream
• 1 tablespoon butter
• 1 cup grated Parmigiano Reggiano cheese
• 1 egg yolk
• Salt and pepper to taste

Cook Rao’s Fettuccine pasta in a large, deep, pot of rapidly boiling salted water until al dente. Drain

Meanwhile, in a heavy saucepan, heat the butter and heavy cream until warm. Temper the egg yolk with ¼ cup of the warm cream and butter mixture.

Add the egg mixture to the saucepan.  Boil gently, stirring continuously to avoid scorching.  Add grated cheese and cook until thickened.

Toss with cooked pasta.  Add salt and pepper to taste and sprinkle with additional grated cheese if desired.

• 1 lb. Rao’s Ditali Pasta
• ½ lb. Cheddar Cheese, diced
• ½ lb. American Cheese,diced
• ½ lb. Fresh Mozzarella, diced
• 2 sticks butter
• 2 cups milk
• Salt & freshly ground pepper, to taste

Cook Rao’s Ditali Pasta according to package directions. While pasta is cooking, in a medium saucepan, melt the butter.  Add the milk and cook until heated through.

Drain the pasta and place in a large serving bowl.  Add the three cheeses and stir into the pasta. Gradually add the butter and milk mixture to the pasta and stir until all the cheese is melted and the pasta is evenly coated. Add salt and pepper to taste and serve.

• 1 pound Rao’s Cavatelli Pasta
• 1 cup Rao’s Extra Virgin Olive Oil
• 3 garlic cloves, peeled
• 1 pound broccoli, washed, trimmed and cut into 1-inch pieces
• ½ cup chicken broth
• salt and pepper to taste
• Freshly grated Pecorino Romano cheese

Add cold water to a large saucepan to a depth of at least 2 inches.  Add broccoli florets and boil over high heat for about 4 minutes or until water turns green and broccoli is crisp and tender. Drain.

Cook Rao’s Cavatelli in a large, deep pot of rapidly boiling salted water until al dente.  Drain. While cavatelli is cooking, heat Rao’s Extra Virgin Olive Oil in a large sauté pan over medium-high heat. Saute the garlic.  Add the cooked broccoli, chicken broth, salt and pepper, and simmer for 4 to 5 minutes.

Return drained cavatelli to the pot. Place over medium-high heat and stir in the broccoli mixture. Using a wooden spoon, toss together for 1 minute. Taste and adjust seasoning with salt and pepper. Remove from heat and serve, sprinkle with Pecorino Romano cheese.

A great sping dish!

• 1 lb. Rao’s Tre Colori Pasta
• ¼ cup Rao’s Extra Virgin Olive Oil
• 1 jar Rao’s Roasted Peppers with Portobello Mushrooms, drained, reserve juice
• ½ lb asparagus, trimmed and cut into 1 inch pieces
• 2 yellow peppers, par boiled and skin removed
• 1 pint grape tomatoes, halved
• ½ can of peas
• ⅓ cup pine nuts (lightly toasted)
• 1 tablespoon freshly grated lemon zest (optional)
• 3 garlic cloves, coarsely chopped
• Salt and freshly ground pepper to taste
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh basil, finely chopped

Cook asparagus in six quarts of boiling salted water, uncovered approximately 3 minutes. Add yellow peppers and cook an additional 2 minutes. With a large slotted spoon remove vegetables and place in a bowl of ice water to stop cooking, drain and set aside. Peel skin from yellow peppers.

In a large skillet, cook garlic until fragrant, about 2 minutes, remove. Add pine nuts and lightly toast. Add halved tomatoes, peas, salt, freshly ground pepper, parsley and basil, stir and simmer until tomatoes are softened, 3-4 minutes.  Add Rao’s Roasted Peppers and Portobello Mushrooms, and drained vegetables to pan and cook until warm.

Cook Rao’s Tre Colori pasta according to directions on package, reserving 1 cup pasta water.  Return drained pasta to pot, add reserved juice from roasted peppers and toss until pasta is coated.  Add tomatoes and vegetables, lemon zest (if using) and toss gently, adding reserved pasta water as necessary to keep pasta well coated.  Serve pasta topped with grated Parmigiano-Reggiano cheese.

Serves 6

• 

  Great for cold weather!

  1/2 cup Rao’s Extra Virgin Olive Oil

• 1 cup diced onion
• 1/3 cup diced prosciutto or pancetta
• 2 cloves garlic, peeled
• 4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid
• 4 cups Chicken Broth
• Salt and pepper to taste
• 2 cups Rao’s canned Imported Italian Peeled Tomatoes,
  well drained and chopped
• 1 pound Rao’s Ditali Pasta cooked
• 1/4 cup freshly grated Pecorino Romano cheese, optional

Combine Rao’s Extra Virgin Olivl Oil, onion, prosciutto, and garlic in a large saucepan over medium heat. Sauté for about 5 minutes or until onions are translucent and begin to turn golden. 

Stir in beans and their liquid. Add broth and salt and pepper and bring to a boil. Add Rao’s Imported Italian Peeled Tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes.

Stir in pasta and cook for an additional 5 minutes. Serve hot, sprinkled with Pecorino Romano cheese, if desired.

Note: You can eliminate the tomatoes for a rich, creamy soup; however, you might need to add additional liquid from the beans or chicken broth if you prefer a thinner soup.