Egg Linguine with Grilled Salmon
& Creamy Tomato Sauce

Ingredients
500g Peppe's Egg Linguine
500g Fresh Salmon Fillets (cut into steak size portions)
1 Jar Peppe's Napoletana Sauce
200 ml Thickened Cream
1 teaspn Dried Chilli Flakes (optional)
Salt and Freshly Cracked Pepper

Method
1. Place the sauce into frying pan with the chilli, then add the cream and simmer for 5 minuntes.
2. Place the salmon fillets on a very hot lightly oiled grill and cook until both side are lightly browned. Season with salt and pepper.
3. Remove the fillets from the grill and place into the sauce to poach for about 5 minutes. This will also release the salmons flavour into the sauce.
4. Remove the fish when ready, then place the strained pasta into the frying pan and mix with the sauce.
5. Cook the pasta as per instructions on the packet
To serve, place the pasta in a bowl and the grilled salmon on top.
(Serves 6)

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Basil & Garlic Fettuccine
with Pan Fried Chicken & Basil Pesto

Ingredients
500 g Peppe's Pasta Basil & Garlic Fettuccine
300 g Diced Chicken
300 ml Thickened Cream
½ Jar Peppe's Basil Pesto
1 Small Chopped Onion
Salt and freshly cracked Pepper

Method
1. In a hot frying pan, sweat the onions and add the diced chicken. Cook until the chicken has lightly browned.
2. Add the pesto and cream and reduce on medium heat for 8 minutes.
3. Cook the pasta as per instructions on the packet.
Peppe's Tip: Use the remainder of the pesto as a spread on hot, crusty bread as an entree.
(Serves 6)

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Linguini with Mushrooms, Garlic & Coriander

Ingredients
500g Peppe's linguine
75g Butter
200g Button mushrooms
200g Oyster mushrooms
1 clove Garlic chopped
1 bunch Coriander, chopped
2 tablespoons Olive Oil
Salt & Pepper

Method
1. Cook pasta in boiling salted water for 5 minutes, drain and set aside.
2. Sauté mushrooms and Garlic in a hot pan with the butter until brown.
3. Toss the linguine in the pan with the mushrooms and serve.
(Serves 4 up to 6)

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Mushroom Shallots & Ricotta Ravioli
with Roasted Red Capsicum Sauce

Ingredients
500g Peppe's Mushroom Ravioli
2 Red capsicums
500ml chicken stock (or vegetable stock)
2 tablespoons Olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh parsley
2 tablespoons fresh basil
Shredded Parmesan Cheese

Method
1. Remove seeds from Capsicums and place flat under the grill, cook until the skin turns black.
2. Place grilled capsicums in a plastic bag and allow to sweat for about ten minutes.
3. Cook ravioli as per instructions on the packet.
4. While ravioli is cooking remove skins from capsicums by washing under cold water and lightly scrapping with fingers.
5. Puree the capsicum in a blender or with a barmix until smooth.
6. Reduce stock by half and add pureed capsicum. Simmer for 5-10 minutes.
7. Just before serving add oil, vinegar and a handful of chopped parsley & basil to the sauce.
8. Mix your cooked ravioli through the sauce to heat up. Top with shredded parmesan and serve with your favorite Italian bread.
(Serves 4)

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Pappardelle with Sausage & Tomato Sauce

Ingredients
500g Peppe's Fresh Pappardelle
300ml Peppe's Napoletana Sauce
200g Italian Thin Sausages sliced
1 Large Brown Onion
Shredded Parmesan Cheese

Method
1. Heat the oil in a large frying pan and add the onions and cook over a medium heat until the onions have sweated. Add the Sausages and cook until well browned.
2. Add the Napoletana sauce. Allow to cook for another 5 minutes until the sauce has heated through.
3. Meanwhile, Cook the Pappardelle in a large pot as per instructions on the packet.
4. Strain the pasta and toss into the frying pan making sure that all the pasta has been coated with the sauce. Cook for about 1 minute, stirring gently.
5. Serve with shredded parmesan cheese
(Serves 4)

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Ricotta Ravioli with Bacon, Baby Spinach
& Cherry Tomatoes

Ingredients
1kg Ricotta Ravioli
300g Rindless Bacon Chopped
4 handfuls Baby Spinach, washed
1 punnet Halved Cherry Tomatoes
2 tablespoons Olive Oil
3 cloves Chopped Garlic

Method
1. Drop your Ravioli into gently boiling salted water and cook as per instructions on the packet.
2. Meanwhile place a pan onto the stove to heat up.
3. Add the olive oil, garlic and bacon and fry until crisp.
4. Add the cherry tomatoes and heat through.
5. Remove pan from heat and add in the baby spinach.
6. Once ready remove the ravioli from the pot with a strainer and add to the frying pan. Cook for 1 minute coating all the ravioli with the sauce, then serve
(Serves 6-8)

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Spinach & Ricotta Ravioli with Matriciana Sauce (Tomato & Bacon Sauce)

Ingredients
500g Peppe's Spinach & Ricotta Ravioli
300ml Peppe's Napoletana Sauce
150g Rindless Bacon chopped
1 Small Brown onion chopped
2 tablespoons Olive Oil
1 teaspoon Crushed Chilli (optional)
Shredded Parmesan Cheese

Method
1. Heat the oil in a medium sized saucepan and add the onions and chili. Cook until the onions have sweated, then add the bacon.
2. Cook for 5 minutes then add the Napoletana sauce. Allow to cook for another 5 minutes until the sauce boils.
3. Meanwhile, Cook the ravioli in a large pot as per instructions on the packet.
4. Pour the sauce over the pasta and toss. Serve with shredded parmesan cheese.
(Serves 4)

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Fettuccine with Prawn &
Cream Tomato Sauce

Ingredients
500g Peppe's Fettuccine
300ml Peppe's Napoletana Sauce
1 Garlic Glove chopped
150ml Thickened Cream
300g King Prawns
6 tablespoons Spumante
1 Large Brown onion chopped
2 Tablespoons Olive Oil

Method
1. In a heated large frying pan, add the oil, onion and garlic. Cook until the onions have sweated.
2. Meanwhile, cook the fettuccine in a large pot as per instructions on the packet.
3. Add the prawns and spumante and cook until the prawns change colour about 3-5 minutes.
4. Pour the Napoletana sauce into the frying pan and heat through.
5. Strain the pasta and add into the frying pan. Toss and cook for about 1 minute and serve hot.
(Serves 4)

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