TASTY!

I’m looking for a really different and delicious ravioli recipe for the fall and winter. Can you help?

Jillian Hoover
via Twitter

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
Sausage ravioli
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.

Sincerely,

Darryl Bartlett, owner
A Little Pizza Heaven
Scranton, Pennsylvania

Darryl, kudos to you for your creativity! you turned lemons into lemonade. Nicely done.