Serious Eats - seriouseats.com

East Boston, MA: The Ravioli Specials at Rino's Place

It's not that the menu at Rino's is so unusual; it's a red sauce joint. But it's a great red sauce joint, with from-scratch pastas, perfectly executed sautés, portions that make Nona's look skimpy, and service that's just as tender and grandmotherly. It's crowded. It's chatter-y. It can be hard to park. It's neighborhood-y. It's awesome.

Continue reading »

2 Comments | Posted by Liz Bomze, October 6, 2011 at 11:00 AM
Tagged: Boston, Italian, pasta, ravioli, Rino's

Snapshots from Germany: Swabian Maultasche

This might look like an oversized ravioli, taste like ravioli, and it's even prepared and cooked like ravioli. But don't be fooled; this isn't ravioli, this is Maultasche (literally translated into Mouthbag). Maultasche is a distinct German dish typical of the southwestern region of Baden-Württemberg, known as Swabia, on the border of France and Switzerland.

Continue reading »

20 Comments | Posted by Steen Bjørn Hanssen, February 7, 2011 at 5:30 PM
Tagged: Berlin, German, Germany, Maultasche, ravioli, Snapshots from Germany, Swabia

How to Make Fresh Pasta

Fresh pasta is made from a few simple ingredients, using a straightforward method. But getting it just right requires some coaching, a lot of practice, and a few good tips. This primer from expert pasta-making chef Anna Klinger of Al Di La in Brooklyn can help get you started or put you back on track, and inspire you to make this recipe for casunsiei (beet and ricotta ravioli).

Continue reading »

9 Comments | Posted by Kumiko Mitarai, March 29, 2010 at 10:30 AM
Tagged: Al Di La, beets, Brooklyn, how tos, Italian, pasta, ravioli, Technique of the Week

Blogwatch: Deep-Fried Ravioli

Jessica of The Hungry Mouse demonstrates her technique for deep-frying ravioli, using four-cheese ravioli with a parsley garnish. You can use either fresh or frozen ravioli, as long as you defrost the frozen ones completely. She provides a helpful step-by-step guide to the process with plenty of somewhat, shall we say, graphic photos. Word of warning: Once the ravioli come out of the deep fryer, they look a bit like horribly tasty burn victims. There are bubbles all over the little ravioli, crying out for teeth to sink into their crispy skin. Just tell yourself that you're putting them out of their misery....

Continue reading »

11 Comments | Posted by Grace Kang, January 29, 2009 at 5:30 PM
Tagged: Blogwatch, pastas, ravioli

Photo of the Day: Ravioli with Favas and Arugula

I love the colors in Jennifer's plate of ravioli with favas and arugula accompanied by lemon and arugula puree and topped with shaved Pecorino cheese. If only I had beet and goat cheese ravoli, or fresh fava beans, or arugula, or cooking skills, or culinary creativity. Check out the rest of Jennifer's home cooking at Last Night's Dinner....

Continue reading »

1 Comment | Posted by Robyn Lee, June 20, 2007 at 5:30 PM
Tagged: Photo of the Day, ravioli

Lazy Ravioli

Marce from Pip in the City, on her lazy ravioli: "I was too tired to make the ravioli dough from scratch, so I grabbed a pack of won ton wrappers I had in the freezer and made some huge ravioli with a shitake-panko-potato flakes-onions-parmessan filling with a mozzarella cube in the center, served with a very simple tomato sauce." Necessity is the mother of invention, and also in this case of tastiness. [via not martha]...

Continue reading »

1 Comment | Posted by Lia Bulaong, February 27, 2007 at 2:00 PM
Tagged: Italian, pasta, ravioli, recipes

Making Your Food Too Delicious Is A Good Problem To Have

La Tartine Gourmande, on the unfortunate irresistibleness of her Butternut Squash and Sage Ravioli: "I had initially planned to keep some ravioli for our respective lunches the following day, but my plan failed. We could not stop. One more, and one more again, until it became obvious that lunch for the next day was slowly becoming more of a wish than a reality. In the end, there was only barely enough for a one-person lunch."...

Continue reading »

Post a Comment | Posted by Lia Bulaong, February 1, 2007 at 3:56 PM
Tagged: butternut squash, italian, La Tartine Gourmande, pasta, ravioli, recipes