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Entries tagged with 'ravioli'

Cook the Book: Harissa Ravioli

Serious Eats Caroline Russock 1 comment

The ingredients list for these Harissa Ravioli from Heidi Swanson's Super Natural Every Day read like a map of the Mediterranean. Cheese ravioli and broccolini from Italy, feta from Greece, oil-cured olives from the south of France, and harissa from Morocco—all big flavors to say the least. 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

Cook the Book: Sweet Potato Ravioli in Cheese Broth

Serious Eats Caroline Russock 14 comments

For as long as I've been eating at Frankies Spuntino, I've been trying to figure out what makes their Sweet Potato Ravioli in Cheese Broth so incredible. It's the one dish I order without fail, and I've been trying to uncover what sets these ravioli apart, aside from the fact that they use wonton wrappers instead of a more traditional (and labor intensive) pasta dough. It was the first recipe I looked up when getting my hands on a copy of The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo. There it was in the ingredients list—the secret was the Chinese five-spice powder. More

Casunsiei (Beet and Ricotta Ravioli)

Serious Eats Kumiko Mitarai 5 comments

This is a signature dish at Al Di La, and one that I love to order. The jewel-colored beet filling shines through the delicate pasta, just bidding to be eaten. They are so sublimely delicious, I always want more. Now I can make and eat as many as I want at home...and you can too. More

Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

Serious Eats Joshua Bousel 6 comments

This meal offers complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce. More

The Secret Ingredient: Squid Ink

Serious Eats Kerry Saretsky 7 comments

"Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat." Nero di Seppia is Italian for squid ink. [Flickr: Rakka] When I graduated from college in 2005, my mother and stepfather took me on... More

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