The recipe takes you step by step through the process of making egg pasta dough, rolling it out using a pasta machine, and filling, sealing, and cutting out the ravioli. Extra tips at the end discuss ...

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

As far as stuffed pasta goes, tortellini is highly versatile, convenient, and—the best part—filled with cheese. You may have ...

For this recipe, you will need flour, salt, eggs, and olive oil for the pasta dough. The filling comes together with mortadella, Parmigiano Reggiano, heavy cream, nutmeg, and butter. For the sauce, ...

About Spinach and Ricotta Ravioli Recipe: Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of the pasta. Grind all the ingredients ...

After all, not much can beat homemade ravioli recipes in the cooler months. But are you familiar with its other filled-pasta cousins? Agnolotti are Piedmont’s oblong answer to ravioli, while ...

To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over.

Pasta filled with a delicious mixture of pumpkin, potatoes, cheese and seasoning. Cooked in a zingy tomato sauce. Use a ravioli cutter or any other round cutter to make the outer shell. 8. Brush a ...

The gastronomist reinvents everyday recipes, turning them into extraordinary dishes via his crafty technique. Rocchio could fashion marinara sauce out of water, but it's his oversized ham and egg ...

This ham and cheese recipe features eggs, potatoes, ham, cheese, and chives ... Instead of tossing that box of cheese ravioli ...

Preheat oven to 375 degrees. Prepare ravioli according to package directions. Drain. Meanwhile, mix together marinara, cottage cheese, eggs, oregano, salt, black pepper and garlic powder in a bowl ...

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...