No time to cook? There are lots of delicious, locally produced 30-minute meal options in Chip-in Farm Store’s freezer case.

 

Deano’s Pasta is a customer favorite. Based in Somerville, the company uses the same small-batch methods the family brought from Italy four generations ago. We stock over 20 varieties of Deano’s products. Though options may vary depending on supply, you are sure to find something that appeals to you and your family.

 

With one pan and a few ingredients, here are some you can prepare in 20 minutes or less:

 

Deano’s Pumpkin or Roasted Butternut Squash & Amaretto Ravioli with Sage Brown Butter Sauce 

 

Adapted from The Spruce Eats

 

Ingredients

• 4 ounce (1 stick) unsalted butter
• 1 clove crushed, chopped garlic
• ¼ cup coarsely chopped fresh sage leaves. Parsley, thyme or even chopped onion or shallots can be substituted.
• Salt and pepper to taste
• Salad ingredients (optional)

 

Instructions

1. Cook ravioli according to package directions. Prepare the salad while the ravioli is cooking.
2. When the ravioli is al dente or cooked to taste, drain in a colander and wipe out the pan.
3. While pasta is draining, melt butter in the pasta pan saucepan over low-medium heat. When it begins to bubble add the garlic and stir for one minute.
4. Add the chopped sage and continue stirring for 1 -2 minutes, until the butter turns light brown and has a rich, nutty aroma. If you don’t have sage or a substitute, the sauce is delicious without this addition.
5. Season with pepper and salt to taste, toss with pasta and serve.

 

Deano’s Seafood,  Lobster or Mushroom Ravioli with Skinny Alfredo Sauce

 

Adapted from Gimme Some Oven

 

Ingredients

• 1 Tablespoon olive oil or butter
• 4 cloves crushed or chopped garlic
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• Salt and pepper to taste
• Salad ingredients (optional)

 

Instructions

1. Cook ravioli according to package directions. Prepare the salad while the ravioli is cooking.
2. When the ravioli is al dente or cooked to taste, drain in a colander and wipe out the pan.
3. While pasta is draining, melt butter or oil in the pasta pan saucepan over low-medium heat. When it begins to bubble add the garlic and stir for one minute.
4. Add garlic and stir for one minute. Sprinkle with flour, stirring to combine. Cook and stir for an additional minute.
5. Slowly whisk in chicken broth, combining until smooth. Whisk in milk and bring the mixture to a simmer. Cook for a minute until thickened, then stir in Parmesan cheese, salt and pepper.
6. Return the ravioli to the pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

A tasty meal can also be as simple as combining a big green salad with a package of Deano’s stuffed pasta and a container of their prepared sauce. Here are some Deano’s-recommended pairings:

 

All-Natural Marinara Sauce – Vine-ripened fresh tomatoes, olive oil, market basil, roasted garlic, onions and a touch of salt.

• Spinach Florentine Agnolotti
• Seafood Ravioli
• Spinach & Garlic Tortolloni
• Kale & Parmesan Ravioli
• Eggplant Ravioli
• All Cheese Ravioli and Tortellinis
• All Gnocchis
• Stuffed Shells
• Any dried pasta

 

Fresh Basil Pesto – Basil, olive oil, pecorino, romano, pine nuts, fresh garlic, and salt.

• All Cheese Ravioli and Tortellinis
• All Gnocchis
• Stuffed Shells
• Any dried pasta