Fried Ravioli. A super easy appetizer of cheese ravioli fried until golden brown and topped with Parmesan cheese and fresh parsley. Serve with marinara sauce for delicious dipping.
Spend a day making a batch of beautiful butternut squash ravioli. Enjoy a glass of wine while you cook and pair the dish with a Sonoma-Cutrer Pinot Noir when you serve the ravioli for dinner.
Forget the usual stuffed pasta boiled and served with whatever sauce you have in your fridge. Check out these fun new ways to serve ravioli.
Make your nachos extra hearty. Swap out the usual tortilla chips for cooked ravioli for a delicious new take on nachos.
They’re vegan, gluten free and totally stunning. These delicious raw beet ravioli are filled with a super creamy cashew cheese and paired with a red Beaujolais wine. A perfectly elegant fall meal.
Served with a shaved artichoke salad, this stunning squid ink ravioli with a leek and ricotta filling is the perfect pair with cool Pinot Grigio wine.
Hearty buckwheat noodles are filled with vibrant beet greens, buffalo ricotta, and topped with garlic lime butter. This meal takes a moment longer to make homemade dough, but it is worth it.
Fresh pasta stuffed with pumpkin filling and served with a classic butter and sage sauce.
Savor the last of ramp season with a ricotta and spinach filling stuffed inside fresh pasta dough.
An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach.
An easy and addictive appetizer, try making crispy, breaded ravioli easily baked in the oven.
Flank steak pinwheels rolled with prosciutto and fontina nestled on a lemon and artichoke risotto. Finish the holiday meal with a stunning chocolate ravioli.
Practice makes perfect, especially with delicate raviolis and these chorizo and sage filled gems are worth it.
These are light, delicate pillows of devilish goodness. With a smoky filling and herbed pesto the striped pasta is fun to make and even better to eat.
It is said that the best Italian chefs are those born in the kitchen watching the family cooking.
What do you do when you find out that you’re chosen to take this beautifully sweet fruit and turn it into an entree?
Riccardo Costa goes against his own rule of not eating at Italian restaurants in New York. Turns out, it was a great decision.
A famous Tuscan dish, and the favorite of Giulia Scarpaleggia’s great-grandfather.