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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

New Pasta Entrees – Flavors Of Fall


Posted: October 22, 2009
by: T.Alexander

In a traditional sense pasta is usually heavily sauced and the elegance of the dish is covered up – both from a visual and taste standpoint. Our new ravioli dishes are a cut above the crowd. The fresh pasta and fillings are so elegant, they stand alone with just a touch of olive oil and cracked black pepper. We place 6 of these morsels (3 of two different varieties) on a bed of garden veggies including organic garlic. Then we drizzle the pasta with olive oil and seal both pasta and veggies tightly in heavy foil. When the dish cooks at 350 degrees for 25 minutes, a little steam is produced making the pasta very tender. The end result is a pasta dish where flavors are dominated by the ravioli filling – not a heavy sauce. Lighter, fresher, healthier eating. Enjoy!

Smoked Mozzarella/Asparagus Ravioli & Porcini Mushroom Ravioli - Three each of two ravioli made with fresh pasta, drizzled in olive oil then topped with cracked pepper.

Mushroom Pasta

Butternut Squash Ravioli & Eggplant Parmesan Ravioli - Three each of two ravioli made with fresh pasta, drizzled in olive oil then topped with cracked pepper.

Butternut Squash Pasta

Both are served on a bed of garden veggies with organic whole garlic.

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