Authentic, Old World recipes

Risotto Balls | Meatball Ziti | Seafood Ravioli | Chicken Cacciatore | Cheese Ravioli | Rigatoni Bolognese

Classic Risotto Balls

with Fontina Cheese and Pompilio’s Marinara sauce

INGREDIENTS

• 1 stick butter
• 9 cups chicken broth, homemade or canned
• 4 cups Arborio rice
• 1 cup dry white wine
• 1-1/2 cups Parmesan cheese, finely grated
• 1 cup cubed Fontina cheese (approx. 12 pieces)
• 1 cup bread crumbs
• 2 tsp Italian seasoning (dry basil, oregano, parsley, granulated garlic)
• Vegetable or fry oil
• Salt and freshly ground pepper
• 1 jar Pompilio’s Marinara Classico sauce
INSTRUCTIONS

1. In a large sauce pan, melt butter.
2. In a large pot, bring chicken broth to a boil and keep at a simmer until ready to use.
3. Add rice to melted butter and cook, stirring frequently, until rice becomes a chalky color toward the center, about 5 minutes.
4. Add wine and continue stirring until the liquid is absorbed. Add salt and pepper to taste.
5. Add about 1 cup of the simmering broth to rice and stir continuously until broth is absorbed. Once it is completely absorbed, add another cup and continue in this manner until rice is cooked but not mushy. It should have a creamy consistency yet still be firm to tooth (al dente).
6. Remove from heat and stir in grated cheese.
7. Let cool and refrigerate for 4-6 hours.
Remove cooled risotto balls.
8. Heat fry oil (enough to submerge risotto balls completely) to 300 degrees in sauce pan. (Be careful.)
9. Use 8 oz. scoop to form cooled risotto balls, insert Fontina cheese in the middle and mold the ball into a circular shape.
9. Mix bread crumbs and seasoning into bowl.
10. Insert risotto ball into breadcrumb mix, coating outside.
11. Place risotto ball into fry oil and heat till there is a strong golden color and inside cheese is melted.
12. In separate pot heat up Pompilio’s Marinara Classico sauce to 140 degrees.
13. Serve risotto balls with Pompilio’s Marinara Classico on the side for dipping.

BACK TO TOP


Meatball Ziti

with Pompilio’s Marinara Classico sauce

INGREDIENTS

• 1 bag precooked meatballs *
• 1 lb dry penne pasta
• 4 cups fresh or packaged ricotta cheese
• 2 large eggs
• 2 tsp granulated garlic
• 2 tsp black pepper
• 2 tsp dried parsley
• 2-3 cups shredded mozzarella cheese
• 2-3 cups grated Parmesan cheese
• 1-1/2 tsp salt
• 1 jar Pompilio’s Marinara Classico sauce
* Note: If using frozen meatballs, allow them to thaw to room temperature before starting recipe.
INSTRUCTIONS

1. Fill large pot with half gallon of water, bring to a boil and add salt. Add pasta, stir and cook for 10-12 minutes until pasta is al dente. When the pasta is finished cooking, drain and set to the side.
2. While pasta is boiling, make ricotta mix: In medium mixing bowl add ricotta, eggs, garlic, pepper, parsley and grated parmesan cheese. Mix until ingredients are blended and there is a smooth consistency. Transfer mixture to large bowl. Add cooked pasta and stir until pasta is evenly coated.
3. Slice meatballs and set to the side. Lightly coat the bottom of baking dish with Pompilio’s Marinara Classico. For first layer, place 1 scoop of penne and ricotta mix and pat down to create an even layer across. Next, evenly lay sliced meatballs across the dish and top with the shredded mozzarella cheese. Top with medium layer of Pompilio’s Marinara Classico. Repeat layers one or two times depending on pan size.
4. Wrap pan with aluminum foil and transfer to oven. Cook for 45 minutes to an hour or until it reaches temperature of 145 degrees. Take out of oven and let set for 10-15 minutes. Once dish has set, cut and serve.

Serves 4-6 people.

BACK TO TOP


Seafood Ravioli

with Pompilio’s Puttanesca sauce

INGREDIENTS

Pasta dough (store-bought or homemade)

• 2 fillets cod loins
• 1 lb scallops
• 4 cups fresh or packaged ricotta
• 2 large eggs
• 2 tsp granulated garlic
• 2 tsp pepper
• 2 tsp dried parsley
• 2-3 cups grated Parmesan cheese
• 1-1/2 tsp salt
• 2 tsp olive oil
• 1 jar Pompilio’s Puttanesca sauce
INSTRUCTIONS

1. Remove cod and scallops, pat down to remove excess moisture, salt and pepper to taste, and cut into small pieces. Warm a medium size saute pan on medium to high heat and add olive oil. Once pan is hot, add cod and scallops and cook for 7-10 minutes. Drain and set aside.
Note: Pan will be used later. Turn down heat but leave on stove.
2. Make seafood ricotta mix. In medium mixing bowl add ricotta, eggs, garlic, pepper, parsley, and grated Parmesan cheese. Gently stir until ingredients are blended and there is a smooth consistency. Transfer the ricotta blend to a large mixing bowl and add cooked seafood. Mix seafood and ricotta.
3. Fill large pot with half gallon of water, add salt, and bring to boil. Lay out dough and cut circular pieces with a ravioli cutter. (If you do not have a ravioli cutter, use lid from Pompilio’s Puttanesca jar and cut around.) Add mix to center of cut dough, brush with egg yolk wash on edges, fold and pinch with fork.
Note: To make egg yolk wash, take 1 egg and 1 tsp water and beat together.
4. Gently place raviolis into boiling water and let cook for 3-4 minutes. Ravioli will rise to the top when finished. Reserve 1 cup of cooking water and drain.
5. Heat saute pan to medium to medium-high heat. Add Pompilio’s Puttanesca and the cup of reserved pasta water to pan. Once warm, transfer ravioli to sauce and let cook for 3-4 minutes until done.
6. Plate ravioli and top with Pompilio’s Puttanesca sauce.

Serves 4-6 people.

BACK TO TOP


Chicken Cacciatore

with Spaghetti and Pompilio’s Robusto Marinara sauce

INGREDIENTS

• 2 chicken breasts
• 1 lb dry spaghetti of choice
• 1 onion
• 1 lb mushrooms
• 2 green peppers
• 2 tsp unsalted butter
• 1-1/2 tsp salt
• All-purpose flour
• Salt, pepper
• 1 jar Pompilio’s Robusto Marinara sauce
INSTRUCTIONS

1. Clean chicken, cut off excess fat, and chop chicken into medium sized pieces. Salt to taste. Clean vegetables (onion, green pepper, and mushrooms) and chop into medium sized pieces.
2. Fill pot with half gallon of water, bring to boil and add salt. Add spaghetti and cook for 10-12 minutes (until al dente). Once cooked, drain pasta, reserving 1 cup of pasta water.
3. Dredge chicken pieces in flour (enough to coat). Shake off chicken flour and set aside. Warm medium sized skillet over medium-high heat. Once pan is hot, add 2 tbsp of butter and add chicken. Cook for 5-6 minutes till chicken is browned on the outside and more than half cooked. Add chopped vegetables and cook for 6-7 more minutes, until tender. Drain chicken and vegetables and wipe excess butter from skillet. Add chicken and vegetables back in skillet.
4. Add Pompilio’s Robusto Marinara and reserved pasta water to loosen sauce. Once sauce is hot, set aside.
5. Place drained pasta on each plate and cover with cacciatore sauce and serve.

Serves 4-6 people.

BACK TO TOP


Cheese Ravioli

with Pompilio’s Butternut Squash pasta sauce

INGREDIENTS

• Pasta dough, homemade or store-bought.
• 4 cups fresh or packaged ricotta cheese
• 2 large eggs
• 2 tsp granulated garlic
• 2 tsp black pepper
• 2 tsp dried parsley
• 2-3 cups grated Parmesan cheese
• 1 jar Pompilio’s Butternut Squash pasta sauce
INSTRUCTIONS

1. Make ricotta mixture: In medium mixing bowl, add ricotta, eggs, garlic, pepper, parsley, and grated Parmesan cheese. Mix until ingredients are blended and there is a smooth consistency.
2. Fill large pot with half gallon of water, bring to a boil, and add salt. Lay out dough and cut circular pieces with a ravioli cutter. (If you do not have a ravioli cutter, use lid from Pompilio’s Butternut Squash pasta sauce jar and cut around.) Add ricotta mix to the center of cut dough, brush egg wash* on edges, fold, and pinch with fork.
Note: To make egg yolk wash, take 1 egg and 1 tsp water and beat together.
3. Gently place ravioli into boiling water and let cook for 3-4 minutes. When they are finished they will rise to the top. Drain the pasta, reserving 1 cup of pasta water. Set ravioli aside.
4. Heat a medium sized skillet on medium to high heat. Add Pompilio’s Butternut Squash pasta sauce and the reserved cup of pasta water to pan. Once warm, transfer ravioli to sauce and gently stir, making sure they are evenly coated. Let cook for 3-4 minutes until done.
5. Plate ravioli and top with Pompilio’s Butternut Squash pasta sauce.

Serves 4-6 people.

BACK TO TOP


Rigatoni

with Fresh Ground Beef and Pompilio’s Bolognese sauce

INGREDIENTS

• 1 lb fresh ground Beef (25%-30% fat recommended)
• 1 lb dry rigatoni of choice *
• Kosher salt and black pepper
• 4 tsp butter
• 1-1/2 tsp salt
• 1 jar Pompilio’s Bolognese sauce
* Note: Rigatoni are big tubes of pasta that have a ridged outside and smooth inside. The ridges help the pasta hold heartier, thicker sauces, making this the ideal pasta for this recipe.
INSTRUCTIONS

1. Place ground beef in medium mixing bowl. Add Kosher salt and pepper. Using clean hands, gently work salt and pepper into the meat. Do not over mix the meat as it will break down the fat. The flavor is in the fat!
2. Fill large pot with half gallon of water, bring to a boil, then add 1-1/2 tsp of salt. Add rigatoni and cook for 8 minutes. You want the pasta to be cooked al dente.
3. While the pasta is boiling, warm medium sized skillet on medium to medium-high heat, add butter and the fresh ground beef. Cook for 8-10 minutes, stirring and breaking up beef as it cooks. Drain beef and butter.
4. Once pasta is finished boiling, drain rigatoni, reserving 1 cup of the cooking liquid.
5. Add Pompilio’s Bolognese sauce to sauteed beef and the reserved pasta water. Once sauce is warm, add rigatoni and let cook in sauce for 4 minutes until al dente.
6. Plate and serve.

Serves 4-6 people.


Risotto Balls | Meatball Ziti | Seafood Ravioli | Chicken Cacciatore | Cheese Ravioli | Rigatoni Bolognese | Back to top