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I’m looking for a really different and delicious ravioli recipe for the fall and winter. Can you help?
Of course we can, Jillian! Give this masterpiece from the Pizza Today test kitchen a whirl.
Sausage-stuffed Ravioli with Basil Cream sauce
3 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 basil leaves, chiffonade
1/2 tablespoon green chilies, chopped
2 cups heavy cream
1/2 cup Pecorino Romano cheese, grated
1 medium tomato, diced
2/3 cup Portabello mushrooms, sliced
Salt & pepper to taste
Warm pan to medium-high heat. add butter. Once melted, add onions, garlic & peppers. sauté until onion is translucent.
Add mushrooms, tomatoes and basil to pan; continue to sauté 1-2 minutes. add cream to pan. Bring to a simmer and hold for 2-3 minutes.
Add grated cheese, stirring to incorporate. add pasta and toss to coat. Cook 2 minutes, stirring constantly until pasta is warmed through. serve on heated plate and garnish with basil leaves.
TURNING LEMONS INTO LEMONADE
At ‘a Little Pizza Heaven’ we use a generic pizza box from our primary supplier. Recently, while folding boxes for the week I came across some completely blank, white boxes.
Well, I could have thrown them out. But what I did was write ‘Thank you from a Little Pizza Heaven’ on them and had the whole staff sign their names all over the box!! This way the customer gets a personalized thank you from aLL of us at once!
Just thought I’d share an idea with you.
Darryl Bartlett, owner
A Little Pizza Heaven
Darryl, kudos to you for your creativity! you turned lemons into lemonade. Nicely done.
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