As we prep to open the new store, we are gathering some fun new products – expanding our inventory to offer the best. When these sombrerini came off the shipment, we couldn’t wait to make them, as they are the the most fun and colorful pasta we have seen in a while!

While one could prepare these in a cream sauce or simply toss with some olive oil, onions, and spices to fully reveal all of their colors, we decided to make them in the traditional way. We stuffed them with a cheese mixture and baked them as open ended ravioli!

INGREDIENTS (Serves 4):

1 bag Sombrerini pasta 

1/2 cup ricotta

1/2 cup grated aged parmesan

3 cups spinach

1 onion

5 cloves garlic

1 jar organic tomato puree  

Sea salt and bruschetta seasoning to taste

PROCESS:

Boil your pasta water, and pre-set your oven to 350 degrees.

Grate your parmesan into a bowl.

Add the ricotta. 

Chop your onion, and sauté with the garlic over medium-low heat. 

Gently place spinach on top to slowly wilt. You will have to do two batches of wilting, most likely.

Top the cheese mixture with the wilted spinach, stir. 

Prep your pasta sauce by combining the tomato puree, bruschetta seasoning, sea salt, and a dash of oil, then blend with the onion mixture. 

Boil your pasta for 5 minutes. They will be undercooked – this is the point as they will be further baked, and need to maintain their structure for filling. 

Pour your sauce mixture onto a large baking pan. Now to stuff your sombrerini! With a spoon, scoop the mixture into an upside down pasta, and place in the sauce. 

Keep creating rows until the whole sheet is filled. Cover with tin foil and bake for an additional 15 minutes.

We were surprised at the structural integrity of the pasta – we assumed that the cheese would just fall out of the pasta, or the pasta would get to soggy or hard, but it turned out fantastically! Our taste testers all agreed that this pasta is a visual treat, and tastes like the ravioli we all know and love, and has a fantastic presentation. We voted it best to serve at a dinner party.

Until we open, you can find all of your ingredients on our online store, direct from Italy. And once we do, you can find dishes like this coming our of our kitchen.

Download your recipe card here: Stuffed Sombrerini.

Ci Vediamo!

–Via Umbria