Holidays are Near, Pumpkin Pasta is Here

By Nick Zielke

Del Monaco Specialty Foods is releasing their much awaited Pumpkin Ravioli and Pumpkin Bandolini pasta lines.

The Pumpkin Ravioli has been a longtime favorite from Del Monaco Specialty Foods. It's only introduced in the fall through the winter each year, despite the overwhelming demand for it to be available year round. The main reason to keep it a seasonal item is because the Del Monaco family wants to keep it special. If the product were to be offered year-round, it might lose some of its' appeal. In addition, it is
a way to let the food service industry know that the holidays are here and now they have unique items to bolster their holiday menus. As a result, this is Del Monaco's most anticipated product launch each year.

Pumpkin Ravioli is made from fresh pumpkin and parmesan cheese, then spiced with nutmeg and a hint of cinnamon for a uniquely delicious flavor. It's sweet character makes it very versatile and can be used as an appetizer, entrée or dessert. Product developer Judie Vacchina has opted to use it with her spinach and garlic-sauce which accentuates the sweetness of the pumpkin, nutmeg and cinnamon with smooth savory highlights.

The Pumpkin Bandolini are pasta bundles filled with pumpkin, butternut squash and sweet potato, then spiced with ginger, sage, and orange.There are distinct of butternut squash and sage focusing the flavor in a different direction from the sweetness of the ravioli creating a more full-bodied flavor. Product developer Judie Vacchina has used a fresh Summer Tomato Sauce to increase the dimension of the Pumpkin Bandolini without overpowering the great flavor of the pasta itself. Now in it's second year, Del Monaco's Pumpkin Bandolini may soon challenge their own Pumpkin Ravioli as the most eagerly anticipated product for the fall.

Recipes for Pasta sauces:

Spinach with Garlic Sauce
By Judie Vacchina

Ingredients:
1\4 cup extra virgin olive oil
1 1\2 lbs. fresh spinach
1\2 cup chopped fresh basil
6 cloves garlic chopped fine
1\4 cup chicken broth
pinch of nutmeg
1\4 cup toasted pine nuts
1\2 cup parmesan cheese
Wash the spinach thoroughly.
Chop parsley and basil fine
Chop garlic fine

In a large sauce-pan over low heat saute garlic, parsley, and basil in oil gently for two minutes add spinach saute for two more minutes. Add chicken broth cover and cook for one minute. Add pine nuts and parmesan cheese toss over pasta season to taste with sea salt, fresh ground pepper and nutmeg.

Summer Tomato Sauce
By Judie Vacchina

Ingredients:
6 Tablespoons (3 oz) unsalted butter
6 tablespoons extra virgin olive oil
6 cloves garlic peeled, chopped fine
3 tablespoons brandy
1\3 cup dry white wine
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
4 lbs. fresh roma tomatoes, skin and seed tomatoes, cut 1\2 in slices, season with sea salt and fresh pepper

In a large, heavy frying pan over medium heat, melt butter and oil. Add garlic, saute until soft stage, do not brown. Cover with the brandy and wine and set alight. When flames have died down add tomatoes, parsley, basil, reduce heat to low, cover and simmer for 15 minutes.