Parla is great on its own, but if you want to get creative just check out some of the recipes below. Make sure share your pasta love by leaving a comment or sharing on social media. We’d also love to hear about your own Parla recipes!

Spinach Florentine Ravioli with Sun-Dried Tomatoes

Here’s a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your table. The recipe was featured in a TV spot recently—look how fantastic it is on that platter!

Christmas colors ravioli with Parla Pasta
Spinach Florentine Ravioli with Sun-Dried Tomatoes
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Here's a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your dinner table.
Servings Prep Time
5 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
15 minutes
Christmas colors ravioli with Parla Pasta
Spinach Florentine Ravioli with Sun-Dried Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here's a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your dinner table.
Servings Prep Time
5 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Boil large pot of water and add (from frozen) 1 20 oz box Parla Spinach Florentine Ravioli. Boil pasta according to directions on package.
  2. On cutting board, dice Roma tomatoes, strain most of the juice and set aside.
  3. Drain and finely mince sun-dried tomatoes in a food processor.
  4. Melt butter in a deep skillet, medium heat. Add garlic cloves and sauté, add flour, cook and continuously stir with whisk 1 1/2 minutes. Slowly add-in milk, cream and Roma tomatoes. Add sun-dried tomatoes and whisk to separate clumps. Salt and pepper for taste. Add pepper flakes. Cook sauce until it thickens under light boil. Stir constantly. Reduce head and add grated parmesan. When cheese is melted reduce heat and add 1/4 milk if thinning is needed.
  5. Add Parla ravioli to the sauce and stir to evenly coat, adding in half of the chopped basil. Use rest of basil sprinkled on top after plating or plattering.
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