A Saputo's Italian Restaurant

Papa Frank's

Homemade Ravioli Choice of Meat or Cheese

Tortellini (Meat Filled)

Chicken Noodle

Minestrone

Shrimp Cocktail (5)

Papa Frank's Chicken Wings (12)

Toasted Cheese Ravioli (8)

Tiramisu

Vanilla Ice Cream

Coppa Spagnola Gelato

Spumoni Bomba

Lemoncello Dessert

Chocolate Cake

Onions, Red & Green Bell Peppers in Marinara

Chicken with Peppers

Papa Frank's Fried Chicken

Chicken with Tomato & Capers

Chicken Parmigiana

Salmon With Peppers

Shrimp Scampi

Parmigiana Breaded Cod

Halibut with Tom Capers

Halibut Filet

In a large bowl, combine the all-purpose flour and salt. Create a well in the center, add the eggs and olive oil. Using a fork, beat the eggs and gradually incorporate the flour until the dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach, nutmeg, salt, and black pepper. Mix well until all ingredients are fully incorporated. Set aside.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16th of an inch). Cut into squares (about 3 inches each).

Roll out the Dough

Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle, pressing the edges to seal. Use a fork to crimp the edges.

Fill the Pasta

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the crushed tomatoes, basil, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

Make the Sauce

Bring a large pot of salted water to a boil. Add the filled pasta and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain.

Cook the Pasta

Add the cooked pasta to the sauce and gently toss to coat. Cook for an additional minute to heat through.

Combine with Sauce

Plate the pasta, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves. Serve hot.

Serve

All-purpose flour

Eggs

Olive oil

Salt

Ricotta cheese

Parmesan cheese

Spinach (cooked and chopped)

Nutmeg

Black pepper

Garlic (minced)

Canned crushed tomatoes

Basil (fresh, chopped)

Parmesan cheese (grated)

Fresh basil leaves

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.

Sauté Garlic

Pour in the crushed tomatoes and stir well. Bring to a simmer.

Add Tomatoes

Add the chopped basil, salt, black pepper, and sugar to the sauce. Stir and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

Season the Sauce

Once the sauce has thickened, add the cooked pasta to the skillet. Toss well to coat the pasta in the sauce.

Mix Pasta and Sauce

Serve the pasta hot, garnished with grated Parmesan cheese and red pepper flakes to taste.

Pasta

Olive Oil

Garlic, minced

Crushed Tomatoes

Fresh Basil, chopped

Black Pepper

Sugar

Parmesan Cheese, grated

Red Pepper Flakes

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs while gradually incorporating the flour from the edges of the well until a dough forms.

Prepare the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Knead the Dough

In a skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent (about 5 minutes). Add minced garlic and ground beef. Cook until the beef is browned and cooked through, about 8-10 minutes. Season with Italian seasoning, salt, and pepper. Stir in grated Parmesan cheese and set aside to cool.

Cook the Meat

In a mixing bowl, combine ricotta cheese, grated Parmesan, and egg yolk. Season with salt and pepper to taste. Mix until well combined and set aside.

Prepare Cheese Filling

After the dough has rested, divide it into four pieces. Roll each piece out on a floured surface until very thin (about 1/16 inch).

Roll Out the Dough

Place small mounds of your chosen filling (meat or cheese) about 1 to 2 inches apart on half of the rolled-out dough. Brush the edges with water, then fold the dough over the filling to create pockets. Press to seal, ensuring there are no air bubbles.

Fill the Ravioli

Using a knife or ravioli cutter, cut between the pockets to separate the ravioli. Ensure the edges are well sealed.

Cut and Shape

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

Boil the Ravioli

In a saucepan, heat olive oil over medium heat. Add the tomato sauce, season with salt, pepper, and fresh basil. Simmer for about 10 minutes.

Serve the cooked ravioli with the sauce drizzled on top. Garnish with additional Parmesan cheese and fresh basil if desired.

Plate the Dish

Ground beef

Onion, finely chopped

Parmesan cheese, grated

Italian seasoning

Salt and pepper

Egg yolk

Tomato sauce

Basil, fresh

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a dough begins to form.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a large bowl, combine the ground beef, ground pork, ricotta cheese, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly combined.

After resting, divide the dough into four pieces. Roll out each piece on a floured surface until very thin (about 1/16-inch thick).

Using a round cutter (about 3 inches in diameter), cut out circles from the rolled dough. Place a small spoonful (about 1 tsp) of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal tightly. Then, bring the two ends of the half-moon together and pinch to form a tortellini shape.

Cut and Fill the Tortellini

Bring 4 liters of salted water to a boil in a large pot. Carefully add the tortellini to the boiling water. Cook for about 4-5 minutes or until they float to the surface and are cooked through.

Cook the Tortellini

Remove the tortellini with a slotted spoon, drizzle with olive oil, and serve immediately with your choice of sauce.

Large eggs

Ground pork

Water

Olive oil (for drizzling)

In a large pot, add the chicken breasts. Cover with water and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until fully cooked. Remove chicken, set aside to cool, then shred into bite-sized pieces.

Prepare the Chicken

While the chicken is cooking, chop the carrots, celery, onion, and mince the garlic. Set aside.

Chop the Vegetables

In the same pot, add a tablespoon of oil (if desired) and sauté the onions, carrots, and celery over medium heat for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute.

Sauté the Vegetables

Pour in the chicken broth, add the shredded chicken, bay leaves, salt, black pepper, and thyme. Bring the mixture to a boil.

Add Broth and Seasonings

Once boiling, add the egg noodles to the pot. Reduce heat and simmer for about 10 minutes, or until noodles are cooked through.

Add Noodles

Stir in the chopped parsley and lemon juice. Remove bay leaves before serving. Enjoy your delicious Chicken Noodle soup!

Garnish and Serve

Chicken breast

Egg noodles

Carrots, diced

Celery, diced

Onion, chopped

Chicken broth

Bay leaves

Thyme, dried

Parsley, chopped

Lemon juice

In a large pot, heat the olive oil over medium heat.

Heat the Oil

Add the diced onion, carrot, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Aromatics

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Add the diced zucchini, chopped spinach or kale, canned diced tomatoes, and green beans. Stir well to combine.

Add Remaining Vegetables

Pour in the vegetable broth and add the bay leaf, oregano, basil, salt, and black pepper. Stir to combine.

Pour in the Broth

Increase the heat to high and bring the mixture to a boil.

Bring to a Boil

Once boiling, reduce the heat to low. Cover and let it simmer for about 15 minutes to allow the flavors to meld.

Reduce Heat and Simmer

Stir in the small pasta and the drained cannellini or kidney beans. Cook for an additional 10-12 minutes, or until the pasta is tender.

Add Pasta and Beans

Taste the soup and adjust the seasoning if necessary with more salt and pepper.

Final Adjustments

Remove the bay leaf before serving. Serve the minestrone hot, optionally garnished with grated Parmesan cheese.

Serve Hot

Onion, diced

Carrot, diced

Celery stalks, diced

Zucchini, diced

Spinach or kale, chopped

Canned diced tomatoes

Green beans, cut into 1-inch pieces

Vegetable broth

Bay leaf

Dried oregano

Dried basil

Small pasta (e.g., ditalini or elbow macaroni)

Canned cannellini or kidney beans, drained and rinsed

In a large pot, fill it with water and add the Old Bay seasoning and salt. Bring the water to a rolling boil.

Prepare the Shrimp

Once the water is boiling, add the shrimp to the pot. Cook for about 2-3 minutes or until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and drain in a colander. Rinse the shrimp under cold running water to stop the cooking process. Let them cool.

Drain and Cool

Arrange the cooled shrimp on a serving platter.

Plate the Shrimp

Garnish with lemon wedges and serve with cocktail sauce on the side for dipping.

Add Lemon and Sauce

Large shrimp (peeled and deveined)

Lemon (cut into wedges)

Cocktail sauce

Old Bay seasoning

Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle this seasoning mixture evenly over the chicken wings, tossing them to ensure they are well coated.

Season the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.

Preheat the Oven

Drizzle vegetable oil over the seasoned chicken wings and toss to coat. Place the wings in a single layer on the wire rack.

Arrange the Wings

Bake the chicken wings in the preheated oven for 40-45 minutes, or until they are crispy and golden brown, flipping them halfway through the cooking process.

Bake the Wings

In a small saucepan over medium heat, melt the unsalted butter. Once melted, stir in the hot sauce, honey, and apple cider vinegar. Mix well and bring to a simmer, then remove from heat.

Make the Hot Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the hot sauce over the wings and toss to coat evenly.

Coat the Wings

Serve the wings hot with your favorite dipping sauce and celery sticks on the side.