Sauces

BALDUCCI’S BEET, BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLIS SERVED WITH A CITRUS ROSEMARY SAUCE
Serves: 2

Ingredients

One 9 oz package Balducci’s Balducci’s Beet, Butternut Squash and Goat Cheese Raviolis
½ cup grated Parmesan cheese
Sauce:
1 tsp minced rosemary
1 tbls freshly squeezed lemon juice
1 tsp lemon zest
1 cup half and half
Pinch of salt
1 clove garlic, peeled
Freshly ground black pepper

Directions

1. Puree all the sauce ingredients in a high-speed blender until smooth. Add to a saucepan and bring to a simmer.
2. Bring a large pot of water to a boil, add the ravioli gently to the boiling water and cook according to package directions until just done.
3. Add cooked raviolis to the simmering sauce and gently spoon sauce over raviolis and finish with grated Parmesan cheese.




BALDUCCI’S FRESH ASPARAGUS AND GRUYERE RAVIOLIS SERVED WITH A WHITE WINE BUTTER SAUCE
Serves: 2

Ingredients

One 9 oz package Balducci’s chilled fresh Asparagus and Gruyere ravioli
One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces.
2 tbls salt
1 tbls olive oil
2 tbls minced shallots
2 cloves garlic, minced
6 tbls cold butter, cut into cubes
¾ cup good quality white wine
1 1/2 tbls fresh chopped thyme, plus more for garnish
Shaved Parmesan cheese for garnish

Directions

1. Bring a large pot of water to a boil. Add salt and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
2. Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
3. Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
4. While the sauce is cooking, add the ravioli gently to the boiling asparagus water and cook according to package directions until just done. Remove with a slotted spoon and add to sauce and gently stir to coat, stir in the chopped thyme.
5. Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Garnish with fresh thyme and shaved Parmesan and serve right away.




BALDUCCI’S FRESH PUMPKIN RAVIOLIS WITH BROWN BUTTER SAGE SAUCE
Serves: 2

Ingredients

One 9 oz package of Balducci’s Fresh Pumpkin Raviolis
1 stick unsalted butter
1 tbls freshly chopped sage leaves
2 tbls balsamic vinegar
½ cup grated Romano cheese
salt
pepper

Directions

1. Bring a large pot of water to a boil, add the ravioli gently to the boiling water and cook according to package directions until just done.
2. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic adjust flavor with salt and pepper. Transfer cooked raviolis to saucepan, tossing to combine. Serve immediately with grated Romano cheese.



BALDUCCI’S GLUTEN FREE FOUR CHEESE RAVIOLI SERVED WITH BASIL CREAM SAUCE
Serves: 2

Ingredients

One 9 oz package Balducci’s chilled Gluten Free Four Cheese Ravioli
2 tbls butter
1/4 cup chopped pecans
1/2 cup finely chopped shallots
3 tbls chopped fresh basil
3/4 cup good quality dry white wine
1 cup heavy cream
Parmesan cheese shavings

Directions

1. Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
2. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and basil to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
3. Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.





BALDUCCI’S RICOTTA WITH FRESH HERB AND LEMON ZEST RAVIOLIS WITH SHRIMP
Serves: 2

Ingredients

3/4 cup heavy cream
1/4 cup clam juice
3 tbls lemon juice
9 oz package Balducci’s Ricotta Herb and Lemon Raviolis
Salt
pepper
½ lb peeled and deveined medium shrimp.
1/2 cup chopped parsley
1/4 cup chopped chives
Zest of one lemon
1/2 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil.
2. In a smaller pot, heat the cream, clam juice and lemon juice to a low simmer. Simmer gently for 5 minutes.
3. Add the fresh raviolis to the boiling water.
4. Add the prepared shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the raviolis, about 4 to 5 minutes.
5. When the raviolis are done, drain and add to sauce. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Add the lemon zest and most of the Parmesan and mix again. Divide into servings, and top with the remaining Parmesan cheese.





BROWN SUGAR GLAZE FOR HAM

Ingredients

1½ cups Brown Sugar
1½ tsp Dry Mustard
3/4 tsp Ground Cloves
1 tsp chopped fresh thyme

Directions

If using a Spiral ham you do not have to do step 1.

1. Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat, next make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer.
2. Place all the ingredients in a bowl and mix all the ingredients well and brush over the ham.
3. As the ham cooks, occasionally brush it with the extra glaze




PINEAPPLE GLAZE FOR HAM

Ingredients

1½ tsp Dry Mustard
1½ cups Brown Sugar
1 cup chopped fresh organic Pineapple

Directions

If using a Spiral ham you do not have to do step 1.

1. Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat, next make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer.
2. Place all the ingredients in a bowl and mix all the ingredients well and brush over the ham.
3. As the ham cooks, occasionally brush it with the extra glaze



ASIAN GLAZE FOR HAM

Ingredients

1/2 cup hoisin sauce
1/4 cup organic honey
1/2 tsp Chinese five-spice powder
1 clove garlic, minced
1 tsp finely grated ginger
1 tbls finely chopped cilantro

Directions

If using a Spiral ham you do not have to do step 1.

1. Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat, next make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer.
2. Place all the ingredients in a bowl and mix all the ingredients well and brush over the ham.
3. As the ham cooks, occasionally brush it with the extra glaze



CHIPOTLE CAPER REMOULADE
Serves: 4-6

Ingredients

3/4 cup mayonnaise
3 tbsp Balducci's Dijon Mustard
2 tbsp chipotle peppers in adobo (canned)
2 tbsp lemon juice
2 tbsp capers, drained and roughly chopped
1/4 cup cilantro, washed and finely chopped
Salt and black pepper to taste

Directions

1. Place the mayonnaise, Dijon mustard, chipotle peppers and lemon juice in a blender or food processor. Blend until smooth.

2. Remove from blender or food processor. Stir in capers and cilantro. Season to taste with salt and black pepper.

3. Refrigerate until ready to serve. Serve chilled as an accompaniment to your favorite fish dish.




EGGPLANT, TOMATO AND CAPER SAUCE
Serves: 4-6

Ingredients

1/2 cup extra virgin olive oil
5 cups canned Italian plum tomatoes
1 cup onion, chopped
1/3 cup large capers
2 cloves garlic, peeled
1/3 cup kalamata olives
1/4 cup dry red wine
1/4 cup fresh basil
1 eggplant (1 lb) peeled, cut into 1/2 inch thick dice
Black pepper to taste

Directions

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the onions and garlic, and sauté until the onion is tender and transparent, 5 minutes.

2. Add the wine and simmer briefly. Stir in the eggplant and cook, uncovered, over medium-high heat, stirring occasionally, until tender and cooked down, about 15 minutes.

3. Stir in the tomatoes, capers, and olives. Simmer gently until the tomatoes are very soft and the sauce is aromatic, about 20 minutes.

4. Add the basil, stir and season to taste with pepper. Serve with pasta or let cool, tightly covered, in the refrigerator for up to 1 week.