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  2. Is it OK to buy store-bought ravioli? Chefs say yes, if you ...

    www.aol.com/lifestyle/store-bought-ravioli-life...

    5. To finish, add fresh basil and using a stick blender, blend the sauce well so it is almost smooth. Season to taste with kosher salt and black pepper. Add to your favorite pasta, ravioli and ...

  3. 23 Best Costco Pasta Meals to Feed Your Family - AOL

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    3. Kirkland Signature Organic Spinach and Cheese Ravioli. $14.92. Shop Now. Two 22-ounce bags comprise this package of fresh organic pasta, making it easy to portion.

  4. Does Pasta Go Bad? Here’s How Long You Should Keep ... - AOL

    www.aol.com/does-pasta-bad-long-keep-010000648.html

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  5. Barilla (company) - Wikipedia

    en.wikipedia.org/wiki/Barilla_(company)

    The group produces many types of pasta, and is the world's leading pasta maker with 24.5% of the Italian market. [7] It produces pasta in over 160 shapes and sizes. Barilla brand pasta is sold in numerous restaurants worldwide, such as those belonging to the Pastamania chain. [8] It is also the leading seller of bakery products in Italy.

  6. Piada Italian Street Food - Wikipedia

    en.wikipedia.org/wiki/Piada_Italian_Street_Food

    There are 25 locations in Ohio, 2 in Indiana, 1 in Kentucky, 3 in Minnesota, 5 in North Carolina, 5 in Pennsylvania and 16 in Texas. The restaurant features custom-rolled wraps (Piadas) in a stone-grilled, thin-crusted dough made from organic flour and extra virgin olive oil, as well as chopped salads and pasta bowls. [ 2 ]

  7. Toasted ravioli - Wikipedia

    en.wikipedia.org/wiki/Toasted_ravioli

    Toasted ravioli, colloquially known as T-ravs, [1] [2] is breaded deep-fried ravioli, usually served as an appetizer and also used to consume dipping sauce. [3] It was created and popularized in St. Louis , Missouri .

  8. Market basket: Take advantage of cold days to make fresh pasta

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  9. Ravioli - Wikipedia

    en.wikipedia.org/wiki/Ravioli

    Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century. [1] In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". [6]