"ravioli" news and stories

Happy National Ravioli Day!

Encompassing a seemingly endless combination of cheese, vegetable and meat fillings, the pillowy pasta delicacies are a surprisingly achievable dish for home cooks. For helpful guidelines, check out Saveur's "Ravioli How-To," or eHow's instructions on how to make homemade ravioli, without the help of a machine.

Considering herself in an "Italian phase...," blogger La Tartine Gourmande created these elegant butternut squash ravioli bundles, topped with a buttery sage, orange and ginger dressing. Of the time-consuming task of creating her own ravioli from scratch, she has but one complaint: "How comes it takes two minutes to eat them when I obviously needed more than that to prepare them. Have you noticed how often this is the case with food?" We couldn't agree more -- but good food is worth the wait.

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Assuming you've been eating nothing but turkey for the last four days (we have!), these giant ravioli from Da Augusto in Rome, Italy probably look pretty appetizing right now. Even if you haven't been subsisting on Thanksgiving leftovers, freshly made pasta is nearly impossible to resist.

And don't worry, they're not stuffed with turkey. Filled with ricotta and spinach, and topped with marinara sauce and grated Parmesan cheese, they're about as far from Thanksgiving cuisine as one can get.

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As someone who has never managed to make ravioli that didn't look like thin, lumpy pillows from some dystopian prison ward bunk bed, I'm completely and totally awed by these beauties, from Jezzfoodieme on Slashfood's Flickr pool.

They're filled with pumpkin and piave vecchio cheese, toasted in butter and topped with walnuts. There's a link to a recipe at Yum-O-Rama, with helpful photos -- unfortunately for me it calls for a ravioli mold.

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Living solo means that when I cook, either I have to waste a lot of energy to cook just enough for one person, or else I cook a huge amount, and get sick of eating the same leftovers for five days straight. This means I love -- and when I say "love," I mean luuuuuurve -- remixes. Taking leftovers and spinning them so they're not the exact same thing from the night before.

Food blogger Mrs. Marv has posted a genius use of what was once Roasted Corn, Basil, and Lime Soup. Her brother turned the soup into a sauce and used it to dress up homemade Manchego, Lime, and Shrimp Ravioli. It's a lovely change from the usual ravioli fillings and sauces, and best of all, makes good use of leftovers.

The authors of On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind own the restaurant Al Forno in Providence, RI, which specializes in exceptional pastas and Italian food. The book is a compilation of some of those pasta dishes from the restaurant alongside some at-home and after-hours favorites of the chefs - chefs who are definitely on top when it comes to making great spaghetti (linguini, etc.). There is a wealth of knowledge in the book that will benefit the home chef. For example, they go into great detail about how to tell when pasta is actually "al dente," since it is a mark that tends to be under- or overshot frequently. They also give detailed descriptions of common ingredients - from parmesan to prosciutto - how to use them and how to make sure you're getting the best. in some cases, the best way may be to make up a batch yourself. Case in point, there is a recipe for homemade ricotta cheese that is surprisingly accessible. In fact, all of the recipes are very approachable for the home chef, who will be helped along with lots of tips and flavor-boosting shortcuts that are sprinkled throughout. They will even be useful even if you want to improve a jarred sauce on a really busy weeknight. There are classic sauce+pasta combinations, as well as recipes for baked pasta dishes, such as Ricotta Ravioli, Saffron-Sauced Pasta and Osso Buco, Spaghetti with Fresh Spinach and Gorgonzola and Penne with Fresh Artichokes.

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