To celebrate National Pasta Month (October), Columbus Day (Oct 13), National Pasta Day (Oct 17), World Pasta Day (Oct 25) and Mr. Giovanni’s Birthday (Oct 15), Giovanni Rana will spread #PastaLove with an autumn-inspired Fall In Love With Pasta campaign. Each week, fans who share photos of their favorite pasta will be entered to win a week’s worth of Giovanni Rana pasta and sauce delivered to their door. (Check out @GiovanniRanaUSA on Twitter, Instagram and Facebook.)
Giovanni Rana has been a renowned pasta maker in Italy for over 50 years. In 2012, the Rana family launched its first state-of-the-art factory in the US (just outside of Chicago in Bartlett, IL), which produces the retail line of pasta and sauces now distributed all over the country. The factory is home to proprietary machinery designed by Giovanni that mimics the movements used to hand-roll dough to produce an exceptionally thin pasta with a delicate bite. The fillings are created from artisanal ingredients including DOP Parmigiano Reggiano cheese imported by the wheel and DOP Genovese basil. The retail line features 15 different pastas and 4 sauces, and it introduced to the US new packaging sizes (12 or 22 oz) presented in craft-paper, stand-up pouches for the pasta and smartly-designed sauce containers. The line of filled pastas just introduced two new flavors this fall, Butternut Squash Ravioli and Italian Sausage Mezzaluna.
Mr. Giovanni’s Birthday Tortellini ‘Cake' Recipe
1 22 oz. package Giovanni Rana Cheese ‘Delicato’ Tortellini
1/2 cup Giovanni Rana Marinara Sauce
1/2 cup grated parmigiano reggiano, divided
1/4 cup butter, plus extra for pan
1/4 cup flour
3 cups whole milk
1 1/2 cups (packed) grated fontina cheese, divided
1 egg
1 cup fresh flat-leaf parsley, roughly chopped
1/2 cup ricotta
Butter a springform pan and press 1/4 cup grated parmigiano reggiano onto bottom and sides. Preheat oven to 350 degrees. Melt 1/4 cup butter and whisk in flour over medium-low heat. Once combined, gradually whisk in whole milk, and bring to simmer. Whisking frequently, continue to simmer until mixture has thickened enough to coat the back of a spoon, and leave clean lines when wiped away. Remove from heat. Stir in fontina and remaining parmigiano reggiano, reserving 2 tablespoons of each. Whisk in egg, and then stir in marinara until desired pinkness and flavor.
In a large bowl, combine the refrigerated pasta and cheese sauce. Add parsley and mix to incorporate. Add half of the pasta mixture to the springform pan, and spoon on small dollops of ricotta. Top with remaining pasta, and remaining fontina and parmigiano reggiano. Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes or until cheese on top is golden. Let rest for 30 minutes and remove pan sides.
1 comment:
I think that this is a great way to make a birthday cake using tortellini. I have not yet tried this line of pasta and I want to try the new butternut squash ravioli soon.
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