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Entries tagged with 'fresh pasta'

Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter

Serious Eats Caroline Russock 1 comment

These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Once your fork cuts through the tender pasta, that oozy yellow yolk makes its way onto the plate, mixing with the brown butter and creating a rich sauce for the ricotta-filled ravioli. More

Dinner Tonight: Linguine with Heirloom Tomato, Capers, Anchovies, and Chile

Serious Eats Nick Kindelsperger 5 comments

This Michael Symon recipe from Live to Cook is the kind of pasta dish I adore. Namely because the sauce is cooked quickly, using a mix of fresh, in-season produce and salty cured products. When the pasta is done cooking, it's tossed right into the pan with the sauce, so that each bite is coated with the flavorful mixture. It actually comes off something like a mix between a funky puttanesca and a fiery all'amatriciana. More

Cook the Book: Lemon and Goat Cheese Ravioli

Serious Eats Caroline Russock 3 comments

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper. More

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