This post is sponsored by Giovanni Rana.
All About Giovanni Rana Pasta
Mama mia! Boy, do I have a delicious dish to share with you today!
I am helping spread the word about a line of fresh filled, refrigerated tortelloni and ravioli from Giovanni Rana. Not only are they delicious, but the brand has a great Italian history as well. (We have had them for dinner too many times to count in the past few weeks!)
Giovanni Rana History
Back in the 1960s, Giovanni Rana was a boy working in his family’s bakery in Veronella, Italy.
He noticed that as the Italian women started working outside of the home, they had less time to make fresh pasta from scratch. Giovanni decided to help them keep fresh pasta on the dinner table by making tortellini by hand and delivering it around the village on a red motorbike.
As more and more people bought his fresh pasta, he expanded his production over the years!
Eventually his business turned into seven plants across Italy, Belgium, and the United States that distribute Giovanni Rana products in 38 different countries. I bet Mr. Rana is full of wisdom, and I’d like to have a glass of Italian wine with him someday!
Fresh, Italian ingredients
The ingredients in Giovanni Rana’s products are carefully selected because he is determined to maintain the quality, authenticity, and simplicity of the Italian culinary tradition. I had no idea that refrigerated pasta could taste so good.
One of the biggest distinguishers is the use of whole eggs, which gives the pasta a lovely yellow hue and maintains the good nutrition from the yolk, including antioxidants such as lutein and zeaxanthin and vitamins A, D, and E.
The Basil and Parmigiano Reggiano used in the recipes are both sourced from Italy: the basil is from Liguria, an approved D.O.P. (Protected Designation of Origin).
The Parmigiano Reggiano is from Northern Italy and is not grated until it reaches its final destination to ensure ultimate freshness.
Finally, the pasta dough is the ideal thickness (or rather, thinness) to allow for the maximum amount of filling and minimal cook time. This means the fillings are as delicious as the pasta that envelopes them!
Mr. Rana, along with his son, make a host of different flavors of tortelloni and ravioli, along with refrigerated pastas and sauces. I found the following selection at my local store, and we’ve been enjoying trying them all. Mazen said that the Italian sausage ravioli “tasted like a meatball!”
Tortelloni and ravioli make a great balanced weeknight meal, especially when combined with local vegetables. You’re getting protein, carbs, and fat in every bite. One cup of the Chicken Mozzarella Tortelloni provides 34.9 grams of carbohydrate, 14.6 grams of protein, and 8.5 grams of fat.
It is also a good source of minerals (calcium, iron and magnesium) and vitamins (riboflavin, thiamine and niacin). Add fresh veggies and you have yourself an easy, nutritious dinner!
The two sauces we enjoyed – the Basil Pesto and Alfredo Sauce – were both excellent. The Alfredo in particular tastes just like grated parmesan cheese! The boys both raved over it.
I’ve actually been mixing the two to make a creamy pesto sauce. It’s been my favorite way to quickly flavor whatever ravioli we’re having.
A quick and easy, delicious dinner
I chose the Mushroom Ravioli to feature in this post, which I paired with the blend of sauces, a fresh bell pepper, a pint of freshly sliced mushrooms, spinach, parsley, olive oil, and garlic.
Dinner was ready in 10 minutes!
First, I boiled salted water in a big pot and cooked the ravioli for 4 minutes, as per the package instructions. (FYI, you can also freeze these for a longer shelf life and add just one minute of cooking time!) I then sautéed the veggies in some olive oil and garlic.
When the veggies were cooked, I added 1/4 cup Pesto Sauce and 3/4 cup Alfredo Sauce and stirred everything together.
Finally, I added the cooked, drained ravioli to mix everything through.
I finished the dish with fresh parsley from our garden! We served it over a small bed of baby spinach that wilted underneath the warm pasta and sauce.
Delicious dinner in a flash! 🙂
Thanks to Giovanni Rana for sponsoring this post! For more information, including a store finder and coupons, visit www.giovanniranausa.com.
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve never heard of the brand before, not sure if it’s available where I live. The pasta really does look delicious, though! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
It’s so funny, I rarely eat pasta as my husband isn’t really a fan, but on the way in to work this morning I proclaimed to him “I could eat a creamy tortelloni dish right now”! I’m 18 weeks pregnant so have lots of random cravings! This looks DELICIOUS!
Carrie this fit chick says
Mmmm pasta is so comforting! I like the recipe and flavors you added to the pack. Never heard of this brand, but now I’ll be on the lookout!
I will give them a try. Love the staging on the wood block with the peppers!
I discovered Rana pastas about a year ago. It is such a delicious staple to have in the fridge for those times when you need a quick supper. I love to use it in soups as well.
Good idea! I froze some too for a longer shelf life and last minute meals
This post made me so hungry!!!!!!!!!!!!!!!!!!!!!!!!!!
Linda @ the Fitty says
Oh my gosh that looks so good! Do you prefer ravioli with cheese inside, or ravioli with meat inside?
Bridget Black says
Excellent sponsored post, Kath! I rarely comment but this was thoughtful, yummy and well photographed — I just had to say yum! I will most definitely be picking a package or two up!
You have made me really hungry! That was a beautiful post.
Great photos, as always. I’ve eaten some of this production line and have been happy with it. What I like better than the pasta is the sauce and pesto that he produces.
Practical question: How do you prepare these things so the tortelloni and ravioli don’t explode in the boiling water? And then how do you get them so they don’t stick together when coming out? I always have those problems. I oil my water, I even oil the pasta when coming out (Just splashes of OO)
I dunno – I just followed the package instructions! : ) I don’t know if I’ve ever had more than one open up on me before. I wonder if your boil is a little too high and you could do more of a simmering, rolling boil? They do stick if you let them cool off too much in the colander, so I just try to act fast.
I found a frozen mushroom filled ravioli at our Aldis that we had twice this week, so good! Next time I’ll add veggies
These look so good! I, too, had the thought of “now this is the kind of sponsored post that I like!” These will definitely be added to my freezer. And I love the sauces, not a huge jar that will go to waste!
wow, these look absolutely delicious! I’ll definitely check them out – love how your dinner adds a little something extra !
This looks soooo good! I’m on a weight loss journey (58 of 85 pounds lost so far …) and I have trouble with portion control when eating pasta so I rarely eat it. It’s got a reasonable nutrition profile when eaten in appropriate servings, though! It’s definitely my favourite food, especially with Alfredo sauce. Yum!
Oh no! Don’t tell the world about this pasta!! It’s my favorite, so delicious and reasonably priced. Recipes look great 🙂
Thanks. I got coupons in the mail. So I won’t throw them away. Will pick a pack of pasta to try your recipe. The kids can make this on their own.
I made this a few weeks ago, didn’t have any mushrooms and it was still amazing! We are making it tonight for dinner, mushrooms and all! Thanks for the recipe!
Lynn Ansfield says
We’ve had the lasagna dinner and the steak, fettuccine and mushroom sauce dinner. Both were luscious — with well-seasoned sauces and Rana’s alway-excellent pasta. We also always have Rana gnocchi on hand. It is as good as any homemade gnocchi and cooks in minutes. What a find!