Stephs Cheers and Jeers was provided the samples mentioned in this post in return for an unbiased review.
Life has been getting busy lately so I have really started using my pressure cooker more and purchasing more previously frozen foods lately to make dinner easy on the nights that are busy or when my chronic pain is bad. I LOVE ravioli but in the past, I have had a hard time finding brands that don’t have that pre-frozen flavor. I recently came across Parla Pasta and was really excited to give their products a try!
Parla Pasta is family owned and operated, their products are made in the US using all natural ingredients and their quick freezing process really locks in flavor and freshness. They carefully source ALL of their ingredients and require all of their vendors to meet very strict guidelines which means you are getting only the highest quality ingredients such as real eggs, real cheese, real meat and real veggies. One thing that REALLY stood out to me is the fact that all of their fillings are hand chopped. I thought that was really awesome and in my opinion, little touches like that make a HUGE difference. I noticed with Parla Pasta, their ravioli has a much different texture than other brands I have tried in the past. I think that is because they use fancy durum wheat flour and real eggs while some brands use semolina and water.
Their product line features Cheese Ravioli, Chicken & Spinach Ravioli, Spinach Florentine Ravioli, Portabella Mushroom Ravioli, Lobster Ravioli, Asiago Tortellini, Four Cheese Manicotti and Lasagna With Meat Sauce & Cheese.
My family really loved the Asiago Tortellini! I made them for dinner one night and topped them with canned sauce and they made for a super fast and tasty dinner! The next night I made the Cheese Ravioli which was a HUGE HIT and one of our favorites. I had some guests over that weekend and decided to make a pressure cooker version of a recipe I’ve cooked in the past which is mushroom and spinach stuffed chicken and pairing it with Spinach Florentine Ravioli and Portabella Mushroom Ravioli.
My pressure cooker allows me to saute so I sauteed the chicken first before adding in cream cheese, ricotta, and shredded parm and set the pressure cooker to 20 minutes. In the last 5 minutes, I cooked the ravioli according to the box so they were ready when the pressure cooker was done. After releasing the pressure I was able to shred the chicken by just stirring. I placed the ingredients in another bowl, added 16 fl ounces of heavy cream, added the ravioli(I cooked both boxes because we were having a lot of guests) and gave it a nice stir.
It was a HUGE hit! Everyone raved about it and thought it was SUPER tasty.
I am very impressed with Parla Pasta, they are flavorful and some of my guests were amazed when they found out they were frozen ravioli!
We are giving away a Parla Pasta Prize Package valued at $50 which features 6 boxes plus additional accessories.
“Due to limited distribution in Shaws Supermarkets throughout New England, this giveaway is only open to those living in the New England states of Maine, Massachusetts, New Hampshire, Rhode Island and Vermont.
a Rafflecopter giveaway
- 4 Chicken Breast
- 8 Oz of cream cheese
- 1/2 cup of Ricotta
- 1/2 cup of shredded Parmesan cheese
- 1 box of Spinach Florentine Ravioli Parla Pasta
- 1 box of Portabella Mushroom Ravioli from Parla Pasta
- 1 16 fl oz container of Heavy Cream
- Place Chicken, Cream Cheese, Ricotta and Parm Cheese in pressure cooker. If pressure cooker has the option saute chicken for a few minutes on each side first. Cook for 20 minutes or according to pressure cooker settings.
- During last 10 minutes cook Parla Pasta Ravioli according to settings, drain and place in large bowl.
- Once pressure cooker goes off, let out pressure, stir and transfer to bowl with Raviolis. Add 16 fl oz of heavy cream. Stir and serve.
You can purchase Parla Pasta at Shaws, Harris Teeter, Lowes Food, Ingles, The Fresh Market and Publix in the frozen section!