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SAN FRANCISCO SINCE 1980

Recipes

Cooking with Capellino Ravioli and Sauces

Chicken Cacciatore

  • 1 12–ounce container Capellino Tomato Cremini Mushroom Sauce, defrosted
  • 1 chicken, cut up, or six halved chicken breasts (6 oz. each)
  • 1 to 2 tablespoons olive oil
  • 1⁄3 cup dry white wine

Wash and pat dry chicken. Sprinkle with salt and freshly ground pepper. In a heavy skillet heat oil and brown the chicken over medium heat, skin side down; then turn. When browned, pour off excess fat. Add Tomato and Mushroom Sauce and wine. Cover pan and simmer over low heat, basting every 10 minutes for about 30 minutes. If sauce becomes too thick, add a small amount of water. Season to taste.

Variations

Capellino Marinara Sauce or Tomato Garlic Sauce may be substituted for Tomato and Mushroom Sauce.

Add 1 cup of sliced fresh mushrooms, sautéed in butter.

Pesto with Deviled Eggs

Deviled Eggs with Pesto
  • 2 tablespoons Capellino Pesto Sauce with Pine Nuts, defrosted
  • 2 tablespoons mayonnaise
  • 6 eggs, hard boiled and cooled

Peel eggs, cut in half lengthwise, and remove yolks. Mash yolks with Pesto Sauce and mayonnaise (adding more if needed) until smooth. Salt to taste. Fill egg whites with the yolk mixture. Garnish with fresh basil leaf or parsley sprig.

Chicken Breasts Supreme

  • 1 12–ounce container Capellino Tomato and Cream Sauce, heated
  • 6 halved chicken breasts, boned and skinned (6 oz. each)
  • 6 slices cheese (about 2 by 3 inches)—Monterey Jack, Teleme, Swiss, Fontina, or Havarti

Season chicken breasts with salt and pepper. Place them in a baking dish, boned side up. Preheat the oven to 450°. Cover the dish and bake for 15 to 20 minutes or until cooked through. Uncover and place cheese on top of each breast, return to oven for 1 minute or just until cheese melts. Place each chicken breast on warmed dinner plate. Pour about 1⁄4 cup hot Tomato and Cream Sauce over each serving.

Variation

Capellino Tomato Cremini Mushroom Sauce, Tomato Garlic Sauce, or Marinara Sauce may be substituted for Tomato and Cream Sauce.

Chicken Tetrazzini

  • 1 6 oz. container Capellino Alfredo Sauce, defrosted
  • 2 tablespoons butter
  • 1 cup cooked chicken breast, shredded or cut into small cubes
  • 1⁄2 cup cooked sliced mushrooms, drained
  • 8 ounces linguini
  • Parmesan Cheese

Cook pasta and drain well. About four minutes before pasta is finished cooking, melt butter in a large skillet. Add chicken and mushrooms stirring for 3 to 4 minutes until heated through. Add hot pasta and Alfredo Sauce. Reduce heat to low, stir to coat evenly. Serve immediately with Parmesan cheese.

Variation

Turkey may be used in place of chicken.

Fusilli and Zucchini with Pesto and Cream Sauce

Zucchini with Pesto and Cream Sauce
  • 1 6–ounce container Capellino Pesto and Cream Sauce, defrosted
  • 6 ounces zucchini
  • 1 tablespoon olive oil
  • 6 ounces fusilli (spiral or twisted pasta)

Cook pasta and drain well. About 8 minutes before pasta has finished cooking, wash zucchini and cut into matchsticks about 2 inches long and 1⁄8 inch thick. Heat oil in large skillet over medium heat; add zucchini and stir fry just until slightly cooked. Salt to taste. Add hot pasta and Pesto and Cream Sauce; reduce heat to low, stirring to coat all. Serve immediately in heated bowls or plates.

Variation

Capellino Alfredo Sauce may be used in place of Pesto and Cream Sauce.

Conchiglie with Pancetta, Artichokes, and Alfredo

Pancetta, Feta Cheese, and an Artichoke

Conchiglie are shell shaped pasta which may vary in size from very small to extra large. Use a medium size for this recipe, about 3⁄4 inch long.

  • 1 6–ounce container Capellino Alfredo Sauce, defrosted
  • 3 to 4 ounces pancetta (Italian bacon), cut into 1⁄4 inch dice
  • 6 ounces medium conchiglie
  • 3 to 4 ounces artichoke hearts, canned or frozen and cooked

Cook pasta and drain well. About five minutes before pasta has finished cooking sauté pancetta in large skillet until light golden—do not overcook. Cut artichokes into quarters; add to pancetta and heat through. Add hot pasta and Alfredo Sauce; reduce heat to low, stirring just to coat all. Serve immediately in heated bowls or plates.

Shrimp with Feta Cheese

Shrimp with Feta Cheese
  • 1 12–ounce container Capellino Marinara Sauce, defrosted
  • 1⁄3 cup dry white wine
  • 2 tablespoons fresh parsley, minced
  • 1⁄2 teaspoon oregano (optional)
  • 1 pound raw medium shrimp, peeled and cleaned
  • 1 tablespoon butter
  • 4 ounces Feta cheese, crumbled

Heat oven to 375°. Simmer Marinara Sauce, wine, parsley and oregano over medium heat. Meanwhile heat butter in large skillet and add shrimp; sauté just until they turn pink. Add sauce to shrimp. Spoon into individual oven dishes or one large dish. Sprinkle Feta cheese over the top, pushing it in slightly. Bake at 375° for 15 to 20 minutes or until bubbly. Serves 3 to 4.

Shrimp Marinara

  • 1 12–ounce container Capellino Marinara Sauce or Tomato Garlic Sauce, defrosted
  • 8 ounces linguini or spaghetti
  • 1⁄3 cup dry white wine
  • 2 tablespoons fresh parsley, minced
  • 3⁄4 pound raw medium shrimp, peeled and cleaned

Cook pasta and drain well. About 10 minutes before pasta is finished cooking heat Marinara Sauce, wine and parsley; simmer over low heat for five minutes. Add shrimp and heat for 3 to 4 minutes, just until cooked. Place hot pasta in heated bowls and spoon shrimp and sauce over each serving. Serve immediately.

Meat Sauce Bolognese

  • 1 12–ounce container Capellino Marinara Sauce, Tomato Garlic Sauce, or Tomato Cremini Mushroom Sauce, defrosted
  • 6 ounces lean ground beef
  • 1⁄4 cup dry white wine, red wine, or water

Crumble beef into a wide frying pan placed over medium heat. Cook meat, stirring, until it loses all pink color. Remove from heat and drain off fat. Add Marinara Sauce and wine or water. Simmer, covered, for about 20 minutes. If sauce is too thick add a few tablespoons of water. Serve this sauce with your favorite pasta.

Variation

Ground veal, turkey, or chicken may be used in place of ground beef.