Fried Ravioli:

To make the breadcrumb mixture:

1. In a shallow bowl, beat eggs and set aside.
2. In another bowl, mix together the bread crumbs, parmesan cheese, garlic powder, salt and pepper.
3. Dip each thawed ravioli in egg mixture, then coat with breadcrumbs mixture, pressing breading onto each and shaking off any excess. Place on a tray.

To fry the ravioli:

1. In a deep pot or skillet, heat about 1/2-inch of canola or avocado oil over medium heat until it’s hot but not smoking. Test it with a piece of ravioli or a small piece of breadcrumbs — the oil should bubble up around it.
2. Line a plate with a paper towel and set aside.
3. Once the oil is hot, fry the ravioli in batches until golden brown, about 3 minutes total, flipping halfway through (1 ½ minutes per side). Use a slotted spoon to transfer the ravioli to the paper towel lined plate and then fry another batch – repeat until all ravioli are fried.
4. Serve with a side of marinara sauce and garnish with parsley or basil. Optional: Grate more parmesan cheese on top.

Tortellini Pasta Salad Skewers:

1. Cook the cheese tortellini according to package directions.
2. Drain the tortellini and mix with pesto sauce. Set aside.
3. Thread ingredients onto skewers and get creative with the order of ingredients (example: 2 tortellini, tomatoes, 1 genoa salami slice folded up, 2 bocconcini cheese balls, 1 sundried tomatoes, 2-3 basil leaves)
4. There will be leftover tortellini so you can make more skewers if you have more ingredients or store in the fridge to enjoy for another meal.

Chicken Sausage Bites:

1. Slice the sausages in 1 inch circles (about 8-10 pieces per sausage).
2. Cut mozzarella cheese into small cubes and set aside.
3. To cook the sausages, heat a pan to medium and add 1 tbsp olive oil. Saute the sliced sausages for about 5-8 minutes until golden brown and then remove from the heat.
4. To make the appetizer bites, place a piece of arugula and mozzarella cube on top of each piece of sausage and insert a toothpick through the centre to hold. Serve on a tray and drizzle with hot honey and arugula for garnish.