"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta.
'raisins' on Serious Eats
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent.
This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally.
All the flavors of carrot cake, in breakfast form.
This traditional Irish bread is characterized by first soaking raisins in tea overnight.
This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions.
It's always nice to have something alongside a good cup of hot tea. Sandwiches, cookies, and buns are all great choices, but to me a nice slice of tea cake and butter is hard to beat. This is a simple cake, dotted with raisins soaked in tea—but put it next to a pot of tea, and take a moment to read a newspaper or stare out a window, and you'll be ready to get back to the real world feeling satisfied and invigorated.
These "muffins" aren't baked, but somehow carrots, walnuts, dates, raisins, and spices come together to form a morning treat that tastes shockingly like the real thing.
It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights.
If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread.
With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner.
These spiced, cakey cookies are packed with carrots, raisins, and walnuts.
Think of this recipe as a mash-up of carrot cake jam and orange marmalade. Try it on carrot or zucchini bread, whole wheat toast, or as a topping for crostini with ricotta. If you can't find Pomona's Pectin, use regular no- or low-sugar powdered pectin.
[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....
The butter and raisin cookies are simple but delicious. Keep a log of dough in your fridge and you'll always be ready for guests.
This traditional German Christmas bread has a dense crumb studded with spices, dried fruit, and candied ginger.
This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please.
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Brown rice pudding flavored with ginger, cinnamon and raisins.