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For our family, it doesn’t need to be October’s National Pasta Month to welcome a steamy bowl of pasta to the table. For us, pasta is evergreen; we enjoy it year round. But since October is a month filled with pumpkins, apple picking, and yes, pasta, let’s shine a light on a dish that has become one of our faves.

Pasta itself is made mostly of carbohydrates but not all pastas are alike. As a mom, I’ve always tried to create meals that include the combo of carbohydrate, protein and fat; like three legs of a stool, this trio of nutrients helps to keep you feeling fuller for longer. And that’s why I enjoyed partnering with Giovanni Rana Pasta to bring you this recipe. Giovanni Rana refrigerated filled tortelloni and ravioli are made up of just the right amount of pasta wrapped around a variety of cheeses, vegetables or meats – providing a balance of that powerful combo of nutrients I referred to above, plus vitamins and minerals.

Although this pasta could stand on its own with just a touch of your favorite sauce, I like to toss in a medley of veggies. To boost protein beyond the amount it already contains, I might also add pieces of chicken, fish or seafood or include a can of beans or grated cheese. Whatever your preference, I’m sure your whole family will savor the flavor and texture of this pasta and its many varieties.

The man behind the pasta, Giovanni Rana, shares my philosophy surrounding being passionate about food, while also appreciating the joy of sharing that passion with those we love. Mangia!


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Spinach & Ricotta Ravioli with Vegetables


1 10-ounce package of Giovanni Rana Spinach & Ricotta Ravioli

2 tablespoons extra virgin olive oil

4 cloves of garlic – chopped

1 cup sliced portobello mushrooms (or any type of fresh mushroom)

3 fresh tomatoes – diced

1 cup of fresh arugula leaves – washed and dried

1 tablespoon pignoli nuts

Salt and pepper to taste


  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, sauté garlic for about 30 seconds to a minute on medium heat.
  3. Add mushrooms and sauté for around 8 minutes or until lightly browned.
  4. Add chopped tomatoes and cook together with mushroom for around 5 minutes. Reduce heat.
  5. Add arugula and mix with other ingredients. Cook for 5 minutes more.
  6. Toss pasta with mixture. *

Serve warm

Makes around 2-3 servings

*Add grilled chicken, seafood, beans or cheese, as desired.


Disclosure: This post was sponsored by Giovanni Rana pasta and the opinions and recipe are my own. For more information on all the varieties of Giovanni Rana pastas and sauces please visit their website 
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