It’s Italian Tonight!

It’s Italian Tonight!

By Jacqueline Gomes, RDN, MBA

Buon appetito! Traditional Italian foods focus on fresh wholesome ingredients like pasta, fish, vegetables, beans and of course cheese! If you’re like our family, you look forward to these savory dishes each week; after all, Italian cuisine is one of the most popular cuisines in our area.

Here are a few tips on keeping it healthy:

  • Choose the right ingredients: Include fish in your diet twice weekly and make vegetables a focal point on your dish.
  • Choose lower fat dairy: Ricotta and mozzarella cheese are a staple in many Italian dishes, control the fat by choosing part-skim varieties like Polly-O natural mozzarella cheese.
  • Less is more: Keep meals simple with just a few ingredients; pan-seared chicken with broccoli rabe and pasta makes a quick and healthy meal.
  • Use fresh herbs: Fresh herbs add vibrancy to meals! Whenever possible add chopped basil or parsley to finished dishes.
  • Be mindful: Eat slowly and savor every bite! Don’t forget to share a meal with loved ones.

Ravioli w/ Crispy Parmesan Cauliflower

Prep: 10 minutes

Cook: 15 to 20 minutes

Makes: 4 Servings


  • 1 package Greenway Ravioli, (any variety)
  • 1 cup Carbone® Tomato Basil Pasta Sauce
  • 1 head Foxy® Jumbo Cauliflower, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • Kosher Salt
  • 1 cup grated parmigiano Reggiano cheese
  • 3 to 4 leaves Fresh basil


  1. Preheat oven to 425 degrees.
  2. Brush one tablespoon of olive oil onto the bottom of a large baking sheet and follow with parmesan cheese.
  3. Add in cauliflower, one tablespoon olive oil, salt, Italian seasoning, crushed red pepper and toss well to coat. Note: press the parmesan cheese into the cauliflower so it sticks well.
  4. Place into the oven and roast for about 15 to 20 minutes or until cauliflower is crisp.
  5. Meanwhile, bring a large pot of water to a boil, cook ravioli according to package directions.
  6. Warm pasta sauce in the microwave or in a saucepan over low heat.
  7. Serve cooked ravioli topped with pasta sauce and a serving of crisp cauliflower.

Recipe by: Jacqueline Gomes, RDN, MBA