Win a one year supply of Cucina di Carla Frozen Pasta Entrees, dinner in Hartford’s Little Italy or a stay at the New York Marriott Downtown where you can explore NY’s Little Italy!

recipe card Cucina di Carla Frozen Pasta Entree Recipe Contest

Fresh and Fast… Carla’s Pasta is a great solution for those nights when you both look at each other and go “What’s For Dinner?”.  Submit your recipe for a tasty family meal using Carla’s Pasta found in your grocer’s freezer in convenient steam bags… choose Gnocchi, Ravioli, or Tortellini as a key ingredient! 

3rd Prize: Gift Card Francesco’s Italian Restaurant – Hartford, CT (Value $100)  Winner – Jacki

2nd Prize: Overnight stay for 2 at the New York Marriott Downtown (Value $250)  Winner – Nancy

1st Prize: (1) Year supply of Carla’s Pasta (Value $415)  Winner – Elinor

untitled Cucina di Carla Frozen Pasta Entree Recipe Contest


From Jacki:  Chicken and Ravioli Alfredo

1 bag of frozen Spinach and Egg Striped Ravioli in Red Pepper and Alfredo Sauce
1 cup fresh grated Parmesan cheese
1 lb. boneless chicken filet strips
1/2 stick butter
Salt & Pepper

1. Fry chicken strips in butter until brown (15 min each side)
2. Cook Cucina di Carla Ravioli as directed.
3. Plate with Ravioli poured over chicken strips, top with freshly grated Parmesan cheese.

From Rachel:  Fried Cheese Ravioli

(delicious as an appetizer or meal)
You will need:
Olive Oil
1 C Buttermilk
2 C Italian Bread Crumbs
1 Bag Carlas Frozen Ravioli
1/4 C Grated Parmesan
1 Jar Marinara Sauce (for dipping)
Pour olive oil into a large frying pan (about 2 inches)
Heat the oil over medium heat until thermometer registers 325 degrees.
While the oil is heating, put the buttermilk and the bread crumbs in separate bowls.
Dip ravioli in buttermilk to coat completely.
Dredge ravioli in the bread crumbs.
When the oil is heated, fry the ravioli in batches, turning occasionally, until golden brown. (about 3 minutes).
Place the fried ravioli on paper towels to drain.
Sprinkle the fried ravioli with grated parmesan and serve with a bowl of warm marinara sauce for dipping.
From Lisa:  Cheese Tortellini with Ham and Rye
1 bag Carla’s Frozen Cheese Tortellini
1/2 pound cooked deli ham, sliced into 1″ long X 1/4″  wide strips
1 teaspoon rye seeds
3 tablespoons chopped roasted red pepper (either from the jar or roast your own*; see below)
1/4 cup grated pecorino romano cheese
2 tablespoons olive oil
1 clove garlic, crushed
salt and cracked black pepper, to taste
1. Cook and drain toretllin accorind to package directions
2. Heat oil in large (3 qt or bigger) pot
3. Saute garlic in oil until lightly brown
4. Add tortellini and ham
5. Toss tortellini and ham in oil with red pepper
6. Sprinkle with rye and cheese
7. Add salt and pepper to taste
Serve warm.
*Wash and dry one red bell pepper
Place on foil-covered pan in oven on broil. Stay nearby; pepper will blacken quickly. Allow pepper to blacken; turn it carefully using tongs so that all sides blacken.  Remove from oven and allow it to cool in a bowl.
(Juice inside will be very hot.) Peel blackened portion of skin away and discard; slice pepper open; seed and rinse it. Then slice into small strips for use.
From Robin: Chicken Pesto Ravioli (you can also choose to use tortellini)
1 (9 oz) package of cheese ravioli
1 lb boneless skinless chicken breasts, cut into 2 in strips
1 tsp minced garlic
1 tbs olive oil
1 (7.25 oz) jars roasted sweet red peppers, drained
3/4 cup prepared pesto sauces
Cook ravioli.
While ravioli is cooking, take a large skilliet and cook and stir the chicken and garlic in oild over medium heat until the chicken is fully cooked.
Add roasted peppers and cook for 1-2 minutes or until heated through.
Remove from heat.
Drain ravioli and add to the chicken mixture.
Add pesto and mix.
From Greg:  Ranch Torellini Salad (Feeds a Family of 4 or just me!) 

3 (9 oz) packages of Carla’s Tortellini
2 (8 oz or regular size) Packages of frozen Vegetables (carrots, broccoli, and cauliflower or Italian mix)
1 (16 oz) Bottle of any Ranch Dressing
Parsley (garnish)
Additional Ingredients (not necessary)
4 bonless and skinless chicken breasts. Cooked and diced
Bring pot of water to boil (add salt and oil to help it from sticking). Add tortellini and cook until tender. Before you remove the tortellini and you have about 2-3 minutes left add the frozen veggies. Let those cook to soften. Drain pasta and veggies. Let this cool for about a half hour then add half of the bottle of ranch dressing (chicken if you so desire). Mix everything together and add a dash of salt and pepper for flavor. Add more ranch if necessary – Don’t want that bad boy being too dry! Pour into serving tray and garnish with the parsley.
Enjoy with plenty of leftovers!


From Nancy:  Broccoli Rabe and Sausage


2 bunches broccoli rabe (rinsed and cut)

1 pound italian sausage (hot or mild) cut up

1 bag Carla’s frozen cheese tortellini

olive oil

garlic (to taste)


Brown sausage in frying pan – set aside.

Heat olive oil and garlic in large frying pan over med heat until garlic is sizzling, place broccoli rabe in pan and cover, stirring occasionally until tender, adding sausage and drippings to mix.

While broccoli rabe is cooking, cook and drain tortellini according to package directions.

Toss broccoli rabe with sausage with tortellini and enjoy!!



From Shiamala: Tortellini Primavera

1 tbsp olive oil

1 carrot, pared and sliced

2 green onions, cut in small pieces

1 celery stalk, sliced

1/2 lb fresh mushrooms, cleaned and sliced

1 yellow pepper, sliced

2 garlic gloves, smashed and chopped

1 tbsp chopped fresh basil

1 1/2 cups chicken stock, heated

1 tbsp cornstarch

3 tbsp cold water

2 packages of Carla’s Tortellini (9 oz bag)- prepared per package directions

3/4 cups cooked green peas

2 tbsp grated Parmesan cheese (add more if preferred)

2 tbsp grated Romano cheese (add more if preferred) Salt and Pepper


1. Heat oil in saute pan over medium heat. Add garlic and cook, stirring until beginning to brown, 1-2 minutes.

2. Add onions,carrot and celery. Cover and cook 4 minutes 3. Add remaining vegetables, basil except green peas. Season with salt and pepper. Stir, cover and cook 3 minutes over medium heat.

4. Incorporate chicken stock and bring to boil 5. Dissolve cornstarch in cold water and incorporate into sauce. Cook 1 minute.

6. Add pasta and mix. Add peas and cheeses. Mix again and simmer 1 minute before serving.


From Elinor: Carla’s Ravioli Summer Salad

1 package Cucina di Carla Spinach and Egg Striped Ravioli
1 cup chopped asparagus
1 cup frozen edamame, thawed

1 cup grape tomatoes, halved

1/4 cup fresh basil leaves, torn
1/2 cup pine nuts, toasted
salt and pepper, to taste
Shredded parmesan cheese, for garnish


Cook ravioli according to manufacturer’s instructions. Meanwhile, cook asparagus for one minute in boiling water. Drain in a colander.   Combine all ingredients in a large bowl, garnish with shredded parmesan, and serve immediately.


From Carol: Cheese Saccheti with Pesto Meat Sauce and Carmelized Onions

 1 large onion, thinly sliced
1 T butter
1 T olive oil
1/2 t Brown sugar
Dash salt
1 lb ground beef
1 red bell pepper, diced
1 bag Cucina di Carla sachetti with pesto, prepared using package directions
Asiago cheese, grated
Crushed red pepper, optional
Place butter and oil in skillet on high heat.  Once melted, add the onion, sugar and salt.  Cook 5-10 minutes, stirring occasionally until the onion softens.  Reduce heat to medium and stir often for 30-45 minutes, or until the onion turns dark brown.
Crumble ground beef in a skillet, cook over medium high heat until no longer pink.  Drain grease.  Setting aside the beef, sautee’ the red pepper in the skilled until softened, about 6 minutes.  Return the beef to the skillet and stir in the the onions.
Add the beef and onions to the prepared pasta in a large serving bowl.  Sprinkle with asiago cheese.  Pass the crushed red pepper.

From Jay: Striped Ravioli and Mushrooms in Alfredo Sauce
8 oz sliced mushrooms
1/4 cup white wine
2 garlic cloves, minced
Cucina di Carla striped ravioli in Alfredo sauce, prepared using package directions
Parmesan cheese
In a medium skillet over low heat, combine wine, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are softened.  Add to prepared pasta in serving bowl, stir to blend.  Sprinkle on cheese. 



  1. joan abt says:

    I just started cooking brocolli rabe and I love it. This looks like a good recipe to try,but I usually parboil my brocolli rabe before frying it with garlic and olive oil. This seems to lessen its bitterness.

Leave a Reply

Please log in using one of these methods to post your comment:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From WRCH Lite 100.5

Ski Card
Download the ALL NEW RADIO.COM App

Listen Live