'ravioli' on Serious Eats

Cook the Book: Lemon and Goat Cheese Ravioli

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

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)

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

More Posts