<![CDATA[Terra Cotta Pasta Co

<![CDATA[Terra Cotta Pasta Co - Recipes]]>Thu, 07 May 2026 11:24:23 -0700EditMySite<![CDATA[Lemon Basil Ravioli with Shrimp Alfredo]]>Thu, 07 May 2026 07:00:00 GMThttps://www.terracottapastacompany.com/recipes/shrimp-scallop-scampi-with-lemon-artichoke-pesto

]]><![CDATA[Sweet Potato & Butternut Squash Ravioli with Marsala Mushroom Sauce]]>Thu, 07 May 2026 07:00:00 GMThttps://www.terracottapastacompany.com/recipes/sweet-potato-butternut-squash-or-pumpkin-dessert-ravioli

]]><![CDATA[Sundried Tomato Black Olive Hummus]]>Thu, 08 Mar 2018 20:19:02 GMThttps://www.terracottapastacompany.com/recipes/sun-dried-tomato-black-olive-hummus Ingredients:

1 8 oz. TCPC Sundried Tomato with Black Olive Sauce defrosted.
1 can Garbanzo beans.
2 cloves fresh garlic.
1-2 Tbsp. Ariston Extra Virgin Olive Oil.

Instructions:

In food processor: Mince 2 cloves fresh garlic, add 1 can
Garbanzo beans, drained, 1-2 Tbsp. EVOO & pulse until smooth.
Add Sundried Tomato with Black Olive sauce.
Pulse to desired consistency.
Serve with Pita chips, crackers, veggies, sliced warm
Baguette or Crostini. Enjoy! N ;)

]]><![CDATA[Easy Sundried Tomato with Goat Cheese Appetizer]]>Thu, 08 Mar 2018 20:17:11 GMThttps://www.terracottapastacompany.com/recipes/terra-cotta-easy-sun-dried-tomato-with-goat-cheese-appetizerIngredients:

1 8 oz. TCPC Sundried Tomato & Black Olive Sauce, defrosted.
1 8 oz. Goat Cheese Log, room temperature.
1-2 Tbsp. Ariston Extra Virgin Olive Oil (as desired).
Crusty Baguette, warmed, then sliced.

Instructions:

Place Goat Cheese on serving plate.
Use a rimmed serving dish that will hold the cheese, sauce & olive oil.
Warm sauce in microwave for 45 seconds.
Pour over goat cheese and drizzle with the Extra Virgin olive oil.
Serve with warm, sliced baguette or gluten free crackers. N ;)

]]><![CDATA[Quick 'n Easy Pad Thai]]>Thu, 08 Mar 2018 20:01:59 GMThttps://www.terracottapastacompany.com/recipes/quick-n-easy-pad-thaiIngredients:

1 lb. TCPC Egg White or Plain Linguini.
1 8 oz. Your Favorite Thai Peanut Sauce.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.

Instructions:

Cook the Linguini according to package directions.
In a small saucepan on low heat whisk together the Thai Peanut Sauce, reserved pasta water,
and shoyu till smooth and warmed.
Add chopped scallions & pan-roasted peanuts (Reserve 2 Tbsp. each)
Combine cooked pasta & sauce mixture.
Top with reserved chopped scallions & pan-roasted peanuts for a quick, Pad Thai dinner.
Delicious hot or cold!

]]><![CDATA[Easy Chicken Satay]]>Thu, 08 Mar 2018 19:27:14 GMThttps://www.terracottapastacompany.com/recipes/terra-cotta-easy-chicken-satayIngredients:

1-8 oz. of your favorite Thai Peanut Sauce.
2 Tbsp. orange juice or warm water.
1/4 cup TCPC Orange & Ginger Shoyu Sauce.
(Reserve another 1/2 cup Ginger Shoyu for marinating the chicken strips).
1 or 2 cloves of fresh garlic.
Wooden Skewers.

Instructions:

Prep Sauce:
In a small/medium sauce pan, thoroughly whisk or stir together the following:
Thai Peanut Sauce defrosted & warmed or room temperature
Orange juice or warm water.
1/4 cup. Orange & Ginger Shoyu Sauce, or to taste
Fresh garlic crushed
Just before serving, heat and serve in a individual serving bowls or
for a crowd a Fondue Pot works well & keeps the sauce warm.
Stir as needed.

Soak Wooden Skewers in water for 10-15 min.

Prep chicken:
1-2 lbs. boneless chicken breasts, cut into strips.
Place the chicken & the additional 1/2 cup Orange Ginger Shoyu sauce in a gallon Ziploc bag
Marinate for about 30 min.
Turn bag over several times during the 30 min.
Then, skewer chicken strips with an in & out sewing motion.
Brush with the left over marinade Orange Ginger Shoyu Sauce.

Grill, bake, or broil chicken strips until cooked through.
Serve with prepared sauce. N ;)

]]><![CDATA[Spicy Aioli Alfredo Sauce]]>Thu, 08 Mar 2018 19:21:39 GMThttps://www.terracottapastacompany.com/recipes/spicy-aioli-alfredo-sauceIngredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 cup light cream or half 'n half (optional).
1/2 cup TCPC Cheese Blend, or to taste.
1/2 cup TCPC Chili Aioli, or to the level of "heat/spicy" you prefer.

Instructions:

Heat Roasted Garlic Alfredo Sauce (defrosted) in sauce pan on low heat, whisk sauce till smooth and at a low simmer.
Whisk in the Cream or half 'n half, cheese blend, and chili aioli till smooth and at a low simmer.
Remove from heat.

Serving Suggestion:

Excellent served over TCPC Angel Hair Pasta with cooked chicken, seafood, or steamed vegetables.
Top with TCPC Cheese Blend. Enjoy! N ;)

Serve immediately.

Note:
With regard to reheating if you do need to reheat it, remember Aioli has a mayonnaise base.
If you overheat it, it will curdle.
I have found that once it's in the completed dish with the other ingredients, that doesn't happen.

]]><![CDATA[Basil Pesto Cream Sauce]]>Thu, 08 Mar 2018 19:11:09 GMThttps://www.terracottapastacompany.com/recipes/basil-pesto-cream-sauceIngredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 7 oz. TCPC Basil Pesto Sauce, defrosted, refreeze the remaining half.
1 cup light cream or half 'n half.
1/2 cup TCPC Cheese Blend.
Salt & freshly ground pepper, to taste.

Instructions:

In sauce pan on low heat whisk the Roasted Garlic Alfredo Sauce till smooth.
Add in cream, cheese blend and Basil Pesto (defrosted).
Whisk together and bring to a low simmer.
Remove from heat.

* For a nice garnish top with seeded, diced vine ripe tomatoes lightly sautéed or raw.
Perfect for topping baked flounder, haddock or any white fish, or grilled chicken.

Delicious with any TCPC Fresh Pasta or Ravioli. Enjoy! N ;)

]]><![CDATA[Roasted Garlic Alfredo with Blue Cheese]]>Thu, 08 Mar 2018 19:05:11 GMThttps://www.terracottapastacompany.com/recipes/roasted-garlic-alfredo-with-blue-cheeseIngredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 - 1 cup of your favorite Blue Cheese, crumbled.
(a favorite is a creamy, French Blue - St. Agur)
1/2 cup light cream or half 'n half.

Instructions:


In a sauce pan heat Roasted Garlic Alfredo Sauce.
When sauce is warm add the cream or half 'n half and heat thoroughly.
Add the Blue Cheese and stir until combined.
Whisk the sauce to a smooth consistency or leave some of the blue cheese chunks in the sauce.


Serving Suggestion:

This sauce is excellent when tossed with left over cooked chicken and steamed broccoli.
Add a TCPC Fresh Pasta, cooked as directed. Great with Fettuccini or Angel Hair!
A wonderful sauce with TCPC Lobster Ravioli or try with baked or grilled Salmon.
Enjoy! N ;)

]]><![CDATA[Baked Au Gratin Vegetables with Potato Gnocchi]]>Thu, 08 Mar 2018 18:46:35 GMThttps://www.terracottapastacompany.com/recipes/baked-au-gratin-vegetables-with-potato-gnocchiIngredients:

1 pkg. TCPC Potato Gnocchi or Cavatelli.
1 bag baby carrots or fresh carrots, peeled & cut into 1/2 inch chunks.
1 head each broccoli and cauliflower, clean, break into flowerettes.
1 16 oz. bag frozen corn, defrosted, but not cooked.
1 clove of garlic
1-2 tsp. butter
1 16 oz. container TCPC Roasted Garlic Alfredo Sauce, defrosted.
1 cup half ’n half or whole milk
2 cup shredded cheese, (Cheddar, Swiss, Fontina or your choice)
1 cup whole wheat or white Panko bread crumbs.
Salt and pepper to taste.

Instructions:

Preheat oven to 350 degrees. Cook gnocchi or cavatelli according to package directions
(you can add 2-4 cloves of smashed garlic to the water). Then, set aside.
Meanwhile, place frozen corn in colander & run under hot water until just defrosted.
Steam the carrots, broccoli, and cauliflower in microwave or steamer just to tender, but crunchy.
(Do Not OVERCOOK– you’ll be baking the dish.)
Combine the carrots, broccoli, cauliflower, & corn and set aside.
Make the sauce.

Sauce:
Melt 1-2 tsp. butter in saucepan, add 1 clove of garlic, minced.
Cook over medium heat for about 1 minute or until soft and translucent.
Whisk in Roasted Garlic Alfredo Sauce.
Then, slowly whisk in 1 cup whole milk or half ’n half, stirring constantly.
Add the 2 cups shredded cheese and season with salt and pepper, to taste.
Whisk until smooth & hot. Remove from heat.

Gently combine: gnocchi, prepared vegetables, and sauce.
Spoon mixture into 9x13 buttered baking dish or use a non-stick spray.
Top with bread crumbs.
Bake, uncovered for 45-60 minutes until heated through and bread crumbs are browned and crusty. Enjoy! N ;)

Note:     This dish can be prepared 1 day ahead, or earlier in the day.
   Cover with aluminum foil and refrigerate.
               When ready to bake, remove from refrigerator and allow to sit for about 15 min.
               Remove aluminum foil and bake as directed above.
Check center to be sure the dish is heated.
               Add additional cooking time, as needed.

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