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.
A tasty meal can 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
With a bit of extra effort and a few ingredients, here are some delicious sauces you can prepare in 15 minutes or less:
Sage Brown Butter Sauce – pair with Pumpkin or Roasted Butternut Squash & Amaretto Ravioli
Adapted from The Spruce Eats
Ingredients
- 4 ounce (1 stick) unsalted butter
- 1 clove crushed, chopped garlic
- ¼ cup coarsely chopped fresh sage leaves
- Salt and pepper to taste
Instructions
- Melt butter in a medium saucepan over low-medium heat. When it begins to bubble add the garlic and stir for one minute.
- Add the chopped sage and continue stirring for 2 – 4 minutes, until the butter turns light brown and has a rich, nutty aroma.
- Season with pepper and salt to taste and toss with pasta.
Skinny Alfredo Sauce – pair with Pear & Pecarino or Seafood Ravioli
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
Instructions
- Heat olive oil (or melt butter) in a large pan over medium-high heat. Add garlic and stir for one minute. Sprinkle with flour, stirring to combine. Cook and stir for an additional minute.
- 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.
- Drain pasta, then immediately add it to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
