There’s nothing worse for LP than wasting time in the kitchen; and, that’s why he’s always on the prowl in supermarket aisles for quick-‘n’-easy ways to throw together culinary delights in our Viale Verdi “trattoria.”
Mr. Franklin — patriot, diplomat, inventor, author and “The First American” — would be so proud.
And nothing says quick, good and almost homemade better than the award-winning line of Italian pastas — originally kneaded by hand, now by precision machines that mimic hand movements — from Pastificio Rana S.p.A, branded as RANA.
A Maestro Pastaio (Master Pastamaker), founder-owner Giovanni Rana sums up his passion by stating, “What comes from the hands must come from the heart.”
Located in San Giovanni Lupatoto, in the province of Verona, RANA has been producing pasta in all shapes and sizes for more than a half century, and today is Europe’s leader in freshly-made pasta.
You’ll find the RANA line of pastas — long, short, stuffed, lasagne sheets, ravioli, tortellini, gnocchi, etc., along with its array of D.O.P. (Protected Designation of Origin) sauces, at fine supermarkets and grocery stores all across the continent and in the United States, too.
Italians who have sampled the RANA pasta are the first to admit that it’s as good as what nonna (grandmother) can make. And, when someone can commercially produce pasta at a homemade-like quality and sell it in the grocery store, it’s no wonder Italians routinely select RANA right off the shelf or out of the refrigerated display case. It’s a great alternative to wasting time, money and energy — not to mention the mess in the kitchen — just to create the same.
What do you say we head into the galley, grab an apron, split open a bag of RANA raviolini (little ravioli) stuffed with veal, and whip up — in less than 10 min. — a tasty dish worthy of the Maestro and “The First American.”
Step-1: Fill medium size pot with water, cover, set heat on HIGH and bring to a boil
Step-2: While water boils, prep the sage leaves, measure out the cream and grate the cheese
Step-3: In a medium size sauce pan, add the butter and sage leaves, turn heat to MEDIUM and sauté for about 1-2 min., or until the leaves begin to crisp. Place aside.
Step-4: Water is now boiling. Remove cover, add the salt, drop the raviolini down, and stir for a moment. Cooking instructions call for 3 min., but we’ll remove the raviolini at the 2-min. mark.
Step-5: Two-minutes have just passed. Drain the raviolini, place them down into the sauce pan with the butter-sage mixture, bring heat to MEDIUM.
Step-6: Quickly add the cream and grated cheese, give the pepper mill 10 cranks, add a dash of salt, then sauté continuously for 1-min.
Step-7: Turn off heat, plate and serve with artisan bread and a glass, or two, of Italian red wine.
Step-8: BUON APETITO!
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