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 egg, 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 Lasnaga 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 distribution issues, this giveaway is only open to those living in New England.
a Rafflecopter giveaway

You can purchase Parla Pasta at Shaws, Harris Teeter, Lowes Food, Ingles, The Fresh Market and Publix in the frozen section!

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